Yes, Chef! Chef Carmen Paponetti, Timber Kitchen & Social in Willowick
By Mimi Vanderhaven
The Japanese expression “me de taberu” means “we eat with our eyes.”
Chef Carmen Paponetti understands the meaning of this the way Monet had a knack for watercolors.
Over the years he’s racked up an impressive slew of awards including a Zagat rating for Outstanding Sushi while he was head sushi chef at Parallax, and Best Sushi Dish by the readers of Cleveland Magazine.
A graduate of Pennsylvania Culinary Institute, where he was valedictorian, Chef Paponetti says what he loves most about sushi is the beauty in presentation and simplicity of ingredients.
Stay tuned for his next chapter in sushi…he’s in the design stages working with an architect and the city building department to open Domo Ohio City.
Q. How old were you when you knew you wanted to become a Chef?
As a 4-year-old I used to get up before everyone else, go to the kitchen and try to cook breakfast for everyone. That was an early sign.
Q. What’s the best meal you’ve ever experienced?
I once had dinner in Charlie Trotter’s kitchen in Chicago. Every course was amazing.
Q. What’s your favorite dish on your menu and why?
Our Okonomiyaki is a dish of humble ingredients combined to make a perfect pairing of flavors and texture. This modern interpretation of classic Japanese street food begins with a cabbage pancake and includes topping choices like BBQ pork, shrimp, lobster and vegetables.
Q. What’s your favorite type of sushi?
I love a great spicy tuna roll. Every sushi place has one, and most are wonderful. So I love to make them for my guests and eat them at other sushi places.
Q. To garnish or not to garnish?
Definitely garnish. Microgreens, and of course soy, wasabi and ginger are all traditional garnishes for sushi that add to the elegance.
Q. If you weren’t a chef, what would you be?
A sports announcer, is that a real job?
Q. Country you’d most like to visit to experience its cuisine?
Thailand, because it offers the best of Asian cuisine. Rice-heavy, also spicy, with great sauces. Great street food, and wonderful curries, like a Panang Curry or a Thai Red Curry.
Q. When you cook for yourself at home, what’s your favorite thing to prepare?
I eat a ton of eggs, but also love Mexican food at home.
Q. What music do you listen to when you’re working?
Led Zeppelin, especially the early stuff. The first four albums are some of the best albums ever made.
Q. Why do you choose to work with non-GMO and USDA organic food?
I feel like a lot of the mass-produced food is not what a food system is supposed to be. It creates so many complications for people’s health, and our environment. Non-GMO food and USDA Organic Food is what we ate for hundreds of years, and putting genetically engineered pesticides in our food has to have long-term consequences, and I do not want to participate in that.
To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. Timber Kitchen & Social is located at 28810 Lakeshore Boulevard in Willowick. Visit TheTimberKitchen.com.
