When it comes Chicago’s food scene, Chef Shawn McClain is a jack-of-all-trades. Whether he’s creating an all-vegetarian menu at Green Zebra, braising veal cheeks at Custom House, incorporating sustainable and local ingredients at Sage, or finding a balance between New American and Asian flavors at Spring, McClain is about as talented and diverse as they come.  We spoke to him about how he got his start in the restaurant biz, how to make multiple restaurants work and the most important thing in his fridge.

AndrewZimmern.com: What piqued your interest in cooking?

Shawn McClain: My interest in cooking came from a few different directions. My childhood was the antithesis of seasonal market cooking.  We rarely ate at home so we, in turn, spent a lot of time at restaurants.  I really just got very used to eating out and enjoying the action of all restaurants.  But the real reason that I jumped into cooking was that I was head over heels for a girl who worked at a local restaurant.  I had to meet her so I took a job at the bottom and worked my way up.  That girl is long gone, but I am still cooking and have enjoyed the path that cooking has taken me.

AZ.com: Your three restaurants are uniquely different. Spring offers more of an Asian-fusion menu, Green Zebra is vegetarian and Custom House is known for its interesting, artisan cuts of meat. Why are they all so different? What common thread do they share that brings them all back to your culinary vision?

SM:  Coming up with my restaurant concepts was really not a pre-determined path.  It really happened organically, one at a time.  Obviously I didn’t want to compete too closely with each concept, so I tried to put a different kind of stamp on each.  And as for a common thread, I think they all rely heavily on fresh, seasonal ingredients simply prepared with a bit of creative flare.  The older I get the more simple the food becomes and the more I focus on the ingredients themselves and where they come from. 

AZ.com:  Why did you decide to open multiple restaurants instead of focusing on just one?

 

SM:  Opening multiple places, again, was not a primary goal, rather just a process of opportunity and chance.  It is awesome to open a new place, but I realize the draw backs of not being able to be everywhere at the same time.  I want to explore as many ideas as I can, without hopefully sacrificing any quality or performance along the way.

 

AZ.com:  Chicago is one of my favorite eating cities. What five establishments are quintessential to the Chicago food scene?

 

SM:  Chicago is indeed a great food city.  The list could be 10 times this but here are a few that come to mind that document Chicago with a great spirit of individuality: Alinea, Schwa, Avec, Hot Dougs and Al’s Italian Beef.

 

AZ.com:  Your multi-unit restaurant business is extremely successful. What is the one piece of advice you’d give someone thinking about opening their own restaurant?  

SM:  There are obviously so many aspects to consider when opening your own restaurant but if I had to give advice on doing so I would say the following…It will cost you probably 20 percent more than you think, so plan accordingly. Location can not be underestimated or taken for granted.  Always get a second quote or opinion and realize that you will make mistakes, but it’s how you rebound from them that will make you successful.  Finally, every penny counts, and if your fortunate to make a few don’t forget to save them for that rainy day.

 

AZ.com:  What’s in your fridge?

 

SM:  In order of importance; baby formula, Bossa Nova juices-every flavor, LaCroix waters-again just about every flavor, chilled wines-Champagne and Rose, salumi and artisan cheese, bacon & eggs, cut fruit & fatty Greek yogurt, a good selection of pickles, bbq sauce, Frontera salsas, Indian simmer sauces and lots of mustards.

 

And don't forget to check out McClain's recipe for Lemongrass and Kaffir Lime Panna Cotta.

 

Chef McClain’s star has risen quickly in the culinary world. He broke onto the national scene at Trio restaurant in Evanston, earning four-stars and seven years’ worth of national accolades. In 2001 his restaurant Spring was nominated for the James Beard Foundation’s “Best New Restaurant” award, and McClain was named by Esquire magazine as “Chef of the Year”.

McClain’s newest venture, Sage, will showcase the influence of all three of McClain’s Chicago restaurants, as he highlights seasonal produce, artisanal meats and sustainable seafood, all presented in a room designed by Jacques Garcia, which offers an informal atmosphere that aims to be at once sophisticated yet comfortable.