Chef de Cuisine Dwain Kalup Named James Beard Semi-Finalist

Dwain Kalup, James Beard Awrds,
Chef de Cuisine Dwain Kalup

What a wonderful surprise when the James Beard Foundation (JBF) today announced that our beloved Chef Dwain Kalup is a semi-finalist for a James Beard Award.
According to the JBF, “Selected from a list of over 24,000 online entries, the prestigious group of semifinalists in 21 categories represents a wide range of culinary talent, from exceptional chefs and dining destinations in ten different regions across the U.S., to the nation’s top wine and spirits professionals, best new restaurants, rising star chefs, pastry chefs, and bakers.” You can read about the Awards here: https://goo.gl/1yDiFk
So this is a big deal, very big indeed! Here’s what you may not know about Dwain:
He’s the one with the foot-long tattoo on his arm proclaiming “Cuisine Is An Act of Love.” With the support of his Sous Chef (and soon-to-be Man of Honor when Dwain marries this October), Brent Chellew, Dwain and his small army of five cook up love every day at Domaine Hudson.
Modest and soft spoken, Dwain is singularly focused on his culinary creations. Yet he is always willing to talk about his latest innovations, generously supplying details and tips, and punctuating any discussion with a warm smile that reaches all the way to his brilliant green eyes.
A 2004 graduate of the culinary program at the Art Institute of Philadelphia, where he earned the Best Youth Culinarian Award and the Rising Star Chef Award, Chef Dwain began his career in the Wilmington area working for Harry’s Hospitality Group (Kid Sheleen’s, Harry’s Savoy Grill and Harry’s Seafood Grill). After stints in New York and Philadelphia, (at City Tavern with celebrity chef Walter Staib) Dwain moved on to the acclaimed Blackbird Restaurant in Chicago where he worked under Executive Chef Paul Kahan, winner of the James Beard Award for Outstanding Chef in 2013 and Best Chef of the Midwest in 2004.
In his three years at Domaine Hudson, Chef has instituted a policy of “practically everything home made,” and “everything as fresh and local as possible.” Pastas come to life in our kitchen, pickled items steep in the walk-in fridge, and tempting desserts – including the amazing Gelato – are born right here.
His creations, while often beautiful, are always about the “go, not the show.” Foregoing food theatrics, Chef Dwain focuses on high quality ingredients, refined techniques, and a masterful ability to blend flavors that combine to produce dishes that surprise and delight rather than shock and amuse.
Chef has been at the helm as our team has earned high accolades including Zagat’s “Extraordinary” rating, and numerous culinary awards, such as “Best Overall Restaurant in Philadephia and Suburbs” from Open Table.
Dwain will admit, getting here hasn’t always been easy. But it’s always been “an act of love.”

Comments

  1. Dwain .John travolta,Shawn our server,dinner last night was divine,truly the best overall experience Valery and I, have ever had dining out ,also a big thank you to entire staff for allowing us to have fun in the kitchen.great

    1. Michael
      Thank you for your kind note. We appreciate you coming in! Thanks for helping Chef and Emmy out, too. All us especially our young John Travolta look forward to seeing you and Valery back soon.

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