On the Line: Chef Philip Pretty Of Restauration, Part Two
Working the fire
Photo by Brian Feinzimer
My day-tripping in Long Beach ends with the second part of Philip Pretty's interview. Learn a little more about Restauration's family guy below. He's also the first Fresh Toast chef to share what he's whipping up for this month's brunch.
What's growing in your urban garden?
At the restaurant, we are currently growing nasturtium, lavender, viola, rosemary, mizuna, strawberries and peppers (just to name a few). We use all this for various menu items, drinks and garnish.
Hardest lesson you've learned:
How to balance my work and personal life. I put so many hours into work, learning how to unwind when I got home took a long time. It's important to disconnect from work every once in a while and be in the moment with friends and family.
Tell us something most people don't know about you.
I do a better-than-average impression of an 80's hairband singer. It's a favorite at home.
Before culinary school, what did you originally go to school for?
Between high school and culinary school, I worked briefly in the medical field doing front office work.
Where did you grow up, and where do you call home?
Tell us about your family: how you met your wife, how many kids, pets?
I met my wife on 2nd Street in Long Beach about 13 years ago. We were both hanging out in a crowded bar, where she boldly pushed her way through my group of friends to tell me she had her eye on me. We've been together ever since, and now have two, equally bold, 1 and 4-year-old daughters. Head of our household is our cat, Kaya, who happily puts up with Elmyra-hugs in exchange for bringing in late night lizards and bugs.
Solace in the LBC
Photo by Brian Feinzimer
Last book you read; how was it?
The last book I read was Hartwood. It's a cookbook about a wood-fire restaurant in the middle of Tulum, Mexico. The restaurant is completely sustainable, and all the cooking is done in a wood-burning oven and grill. What they do with very little is inspiring.
What would you like to do if you weren't in this business?
I love music, and could see myself doing something creative behind the scenes.
You have a day to yourself; what are you doing?
Any day I'm not working is spent with my wife and two daughters. My favorite days are spent at home, lounging around, relaxing with my family.
What's your favorite childhood memory?
Any trip to Oregon. I have family there, and the excitement of traveling to see them and spending time catching up with them are some of my favorite moments.
Last thing you looked up online.
Last thing I searched online was for the release date of the new J Cole/Kendrick Lamar collaboration. I'm really looking forward to this album.
Do you know what you'll be serving at Fresh Toast?
House-made brioche French toast with a strawberry jam and fresh banana filling, topped with vanilla buttermilk whipped cream.
Want to inhale that brioche French toast? Then buy your Fresh Toast tickets now!
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