Dominic Weiss - Executive Chef

Meet our chef and check out his latest creations!
 
Dominic Weiss started with the company in May of 1992 at Big Sky Café as a busser. He eventually moved into the kitchen, working his way up from Pantry Cook to Sous Chef. Several years later, Dominic's talents were transferred to the Blue Water Grill Hampton location, and eventually he landed at Tim Mallett's newest restaurant, Ellie Forcella, as Executive Sous Chef under Lisa Slay. By August 2002, 10 years after starting with the company, Chef Dom became the Executive Chef & General Manager of Ellie's - the first person in the company's 15 year history to achieve the dual role.

Where are you from?
I was born and raised in Webster Groves - actually, not too far from Ellie's.

What food experience got you interested in the restaurant business?
I come from a very large Italian family and food has always been a centerpiece for family gatherings. I have always enjoyed food and what it does for people; it brings them together and makes them happy. I want to be able to create those experiences for other families too.

What type of training have you received?
I did attend the Forest Park Culinary Program, but the majority of my knowledge has come from the various chefs I have worked under over the years. In addition, I have attended the "School of Tim Mallett" - a priceless education.

Do you have any favorite restaurants?
To be honest, I do not like to label any restaurants "favorites" because there are so many good ones out there that I like to try. But if I have to pick, I would say Frontera Grill in Chicago. I really admire and respect Rick Bayless (chef and owner) because the menus he creates are so fresh and simple. Here in St. Louis I would say that Bastante is top on my list right now. It is a new restaurant to the area and the presentation of the food is great and at a reasonable price.

What is the most unusual food item you have ever eaten?
This past summer I was in Shanghai, China and I experienced jelly fish for the first time. It didn't taste like much, but it had an odd texture - sort of gristle-like.

When you are not working, what do you do for fun?
My wife Nikki and I like to relax and rent movies. We also like to do outdoor activities together such as hiking, fishing and riding horses on my parent's farm.