{"id":20711,"date":"2020-05-25T14:37:22","date_gmt":"2020-05-25T21:37:22","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=20711"},"modified":"2020-05-25T14:37:22","modified_gmt":"2020-05-25T21:37:22","slug":"chef-chat-greg-smith-of-ling-and-louies-asian-bar-and-grill","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/chef-chat-greg-smith-of-ling-and-louies-asian-bar-and-grill","title":{"rendered":"Chef Chat: Greg Smith of Ling and Louie\u2019s Asian Bar and Grill"},"content":{"rendered":"<p><a href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/chef-chat-greg-smith-of-ling-and-louies-asian-bar-and-grill\/attachment\/exec-chef-greg-smith-ling-and-louies_\" rel=\"attachment wp-att-20712\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-20712 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/05\/20122255\/Exec.-Chef-Greg-Smith-Ling-and-Louies_-80x100.jpg\"  alt=\"\"  width=\"600\"  height=\"750\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 600px) 100vw, 600px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Exec.-Chef-Greg-Smith-Ling-and-Louies_.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/05\/20122255\/Exec.-Chef-Greg-Smith-Ling-and-Louies_.jpg 600w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/05\/20122255\/Exec.-Chef-Greg-Smith-Ling-and-Louies_-240x300.jpg 240w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/05\/20122255\/Exec.-Chef-Greg-Smith-Ling-and-Louies_-380x475.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/05\/20122255\/Exec.-Chef-Greg-Smith-Ling-and-Louies_-80x100.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2020\/05\/20122255\/Exec.-Chef-Greg-Smith-Ling-and-Louies_-64x80.jpg 64w\" ><\/a><br \/>\nGet to know Greg Smith, corporate executive chef of <a href=\"https:\/\/www.lingandlouies.com\/\">Ling and Louie\u2019s Asian Bar and Grill<\/a>. Good news: The restaurant has re-opened!<br \/>\n<em>How did you get your start in the culinary world?\u00a0<\/em><br \/>\nMy first cooking job was at a 24-hour eatery and i was horrible at it. \u00a0When I would walk in to work, the manager would roll his eyes because he knew I was not very good. \u00a0One night the graveyard cook did not show up for his shift and the manager looked at me and begrudgingly asked me to stay. \u00a0I said, \u201cby myself???\u201d He said he would help. He lied. We got rocked with a nearly full restaurant and every time he came back to see how bad I was doing, his smile kept getting bigger and bigger as I was \u201ckilling it,\u201d he said. \u00a0After the rush, he told me he didn\u2019t know who I was but if i could show up for Greg\u2019s shifts all the time I would get a big raise.\u00a0 Six months later, I was the kitchen manager. \u00a0I had found want I was meant to do by force. \u00a0Wouldn\u2019t have it any other way.<br \/>\n<em>What is the most rewarding part of your career? What about the biggest challenge?\u00a0<\/em><br \/>\nMy mom was a teacher and wanted me to do the same. Once I started managing kitchens, I found myself being a teacher of sorts, just not the way mom thought. \u00a0I enjoy showing the crew how to do something easier, faster and seeing the look on their faces when they get it is awesome.<br \/>\nAs for the biggest challenge, it&#8217;s not hiring staff (which is a major challenge and keeps me up at night) but keeping everyone engaged in doing their jobs the way we drew it up in the training manuals. \u00a0That is why we \u201cmake the big bucks\u201d I was once told, but as the great Mike Tyson once said, &#8220;Everyone has a plan until they get punched in the mouth.&#8221;<br \/>\n<em>What can first-time diners expect from Ling &amp; Louie\u2019s?<\/em><br \/>\nAn explosion of flavors that contrast each other and at every turn; food that has both an Asian and American touch to each dish. From meatloaf with wasabi mashed potatoes to Pad Thai, we have no rules when it comes to creating new dishes. \u00a0That is what makes this job so much fun.<br \/>\n<em>The restaurant slogan is \u201cnot for boring people.\u201d How does the menu reflect that?<\/em><br \/>\nThe \u201cnot for boring people\u201d slogan came about from our &#8220;no rules&#8221; in creating items for our guests to eat and drink. \u00a0No rules equals endless possibilities on mixing flavors that are not typically mixed together like bleu cheese and creme br\u00fbl\u00e9e. \u00a0An odd combo for sure, but extremely delicious and taking your taste buds for a crazy ride at the same time.<br \/>\n<em>Tell us about your weekend brunch, which is somewhat new.<\/em><br \/>\nThe introduction to brunch this year is something we have always wanted to do and has definitely paid off in creating some great dishes. Hopping on the bandwagon of chicken and waffles, our version has a Szechwan peppercorn and Chinese 5 spice waffle topped with crispy tempura chicken and a spicy Thai chili maple syrup has me waiting for the weekend every week. \u00a0Luckily, I know the recipe and can have it on Wednesday if I choose to.<br \/>\n<em>What\u2019s new or upcoming for the restaurant?<\/em><br \/>\nWe will see our monthly wine pairing dinners return, which is another exciting way for us to create dishes for our guests that are different from the core menu. Being able to produce unique items that are just for one night for one group of people is always exciting for us. Watching faces as they mix food and drink is an extremely satisfying feeling that is magnified when a big group is doing it at the same time.<br \/>\n<em>Can\u2019t-miss dish(es) at Ling &amp; Louie\u2019s:\u00a0<\/em><br \/>\nCan\u2019t miss dishes at L&amp;L would have to be 1). My personal favorite the Firecracker Chicken. Hands down, I love this dish. \u00a0Spicy, tons of flavor not just heat. Thai chilis, chili paste and coconut milk to balance the flavors. \u00a0Yummy! \u00a02). Black Orchi Ahi. \u00a0Simple, sexy with a ton of different flavors happening in this dish. Shashimi-grade Ahi, crisp cabbage slaw, spice from the mustard the gives a hint that you are going for a ride, then the balance of the Ahi that sets you back down to earth with the aid of some pickled ginger. \u00a0You can\u2019t go wrong with either of these dishes\u2026 or both.<\/p>\n","protected":false},"excerpt":{"rendered":"Get to know Greg Smith, corporate executive chef of Ling and Louie\u2019s Asian Bar and Grill. Good news:&hellip;\n","protected":false},"author":5,"featured_media":20712,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2826,4971,6040,6041,8056],"class_list":{"0":"post-20711","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-chef-greg-smith","9":"tag-featured","10":"tag-greg-smith","11":"tag-greg-smith-ling-louies","12":"tag-ling-louies","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef Chat: Greg Smith of Ling and Louie\u2019s Asian Bar and Grill<\/title>\n<meta name=\"description\" content=\"Get to know Greg Smith, corporate executive chef of Ling and Louie\u2019s Asian Bar and Grill. Good news: The restaurant has re-opened! How did you get your\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/chef-chat-greg-smith-of-ling-and-louies-asian-bar-and-grill\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Chat: Greg Smith of Ling and Louie\u2019s Asian Bar and Grill\" \/>\n<meta property=\"og:description\" content=\"Get to know Greg Smith, corporate executive chef of Ling and Louie\u2019s Asian Bar and Grill. Good news: The restaurant has re-opened! 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