Interview with Markus Glocker of Bâtard, Nominated for Best New Restaurant

Using what New York Times food critic Pete Wells called "a sniper's accuracy at the stove," Austrian-born chef Markus Glocker crafts show-stopping prix fixe menus for a range of budgets at Tribeca’s elegant Bâtard. To learn more about the white-hot nominee for Best New Restaurant, we spoke with Glocker about his European pedigree, culinary style, and ultimate springtime dessert.

--

JBF: How would you describe your culinary style?

MG: I’d describe my culinary style as simplicity refined. I try and send a clear, focused message through flavor.

JBF: How has your background influenced your food at Bâtard?

MG: When you work for influential chefs like Charlie Trotter, you can’t deny the influence that they have on your cooking. That being said, after learning these techniques from great chefs before me, I was able to create my own style of cooking. Mine is distinctive, clear, and works so well with our intense, Burgundy-driven wine list at Bâtard.

JBF: What's a dish on your menu that you’re particularly excited about right now, and why? 

MG: Right now we have a rhubarb dessert that I’m very excited about. The dish consists of rhubarb, buttermilk, and pistachio, which is one of my favorite ingredient/flavor combinations to use in the spring.

JBF: What are some of your favorite cookbooks that you find yourself returning to again and again?

MG: I love Jean-Louis Palladain’s Cooking with the Seasons and Crossover Küche by Eckart Witzigmann.

JBF: Your family owned a hotel while you were growing up. How has being raised in the hospitality industry influenced your restaurant and career?

MG: It had a tremendous influence on my life. At a young age, I was able to look over my aunt’s shoulder in the kitchen and also observe my grandfather serving in the restaurant, and I knew right away it was one of the most difficult jobs in the world. It made me want to learn more and succeed more. It inspired me to start my journey and travel the world.

Alyssa Haak is a freelance writer in New York City.