Kristopher Conner

My signature dish is a reflection of my journey as a chef and the places that shaped me. Growing up in the Pacific Northwest, I was surrounded by endless greens and fresh coastal ingredients, but it wasn’t until I moved to Chicago that I truly realized how breathtaking Washington is. It is white miso glazed black cod, charred broccolini, a bright salad with pickled apples and spruce tip oil. This dish has lived in my notebooks for years and finally has its chance to come to life.

Matthew McConaughey said it best during the Oscers in 2011, and it really spoke to me, My inspiration is me in 10 years, I know how much I want this, how much I love food and fine dining. My favorite part of service is looking out of the kitchen and seeing all of the people eating and enjoying their dinner. So I see myself in 10 years as a CDC at a restaurant of the caliber of The Laundry or Eleven Madison Park. If it cannot be me I grew up on Gordon Ramsey, Hells kitchen.

The first thing I’d do is repair my car, a gift from my grandfather before he passed away. It broke down five months ago, and the $4,000 repair cost has been out of reach. Fixing it would mean keeping a special connection to him alive. With the rest, I’d invest in my culinary future by building my skills and gaining experience. I’d use the final $1,000 to enjoy a meal at a Michelin-starred restaurant for inspiration and learning.