Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurant kitchens across Rye and neighboring communities. When you dine-in, pick-up or call for delivery, these are the folks working hard for you, your friends & family and your taste buds.
Today you will meet Jose Ismeal Carias, the owner and head chef of El Callejon Restaurant in Port Chester.
Your name: Ismeal Carias
Role: Head Chef and Owner
Restaurant: El Callejon Restaurant (540a Willett Ave, Port Chester, NY 10573, (914) 690-2000, reservations)
MyRye.com: Describe yourself in one word:
Carias: Persevering
How long have you been a chef or owner?
Carias: I have been the head chef for nearly twenty years and was the owner of Apetit Bistro for five years. About a year ago, I opened El Callejon Restaurant.
Previously, where did you work?
Carias: I have worked in different restaurants throughout my cooking journey. I started my culinary career in Miami, Florida, later worked at Napa Restaurant and Bar Rosso in Stamford, CT, then at The Spread Restaurant in Norwalk, CT, and finally at CT. Crew Restaurant and Brunswick Upper School of Greenwich, CT, before owning my restaurant, El Callejon.
What and when was your first paid job?
Carias: My first paid job was when I was 14 years old, working as a car wash helper in my hometown of Honduras.
Describe your path to becoming a chef. How did you become a chef? What did you do previously? How did you decide being a chef was for you?
Carias: When I migrated to the United States, I worked in landscaping before getting a job as a dishwasher in a small Colombian restaurant in Miami. I realized I could make more money if I learned how to cook, and I enjoyed the restaurant environment. I then began to take on every other role–runner, busboy, salad maker, and line cook–and improved my skills. That’s when I realized that I can become a great chef. Fourteen years ago, I moved to New York, where I had the privilege of working in great restaurants with amazing chefs who inspired me. I learned every aspect of the business and eventually became a part-owner. A year ago, I was allowed to create a new concept using all my knowledge, and El Callejon was born, a restaurant with dishes ranging beyond Latin American food and favorite global dishes.
What are three attributes that make someone a good chef?
Carias: Presence: A good chef is always aware of his or her appearance, and as such, is his working station and meal presentation.
Innovator: Someone who enjoys creating different ingredients to obtain a unique taste.
Leadership: A good chef is someone who can share their knowledge by leading by example and treating others as equals.
Describe your restaurant’s clientele:
Carias: At El Callejon, we strive to make everyone feel like they have their own space to enjoy. We have a range of clientele, from families to solitaire customers who like to enjoy a good meal and meet others. It has become a good place for networking among them.
Describe the atmosphere of your restaurant:
Carias: The atmosphere is cozy and warm, and very welcoming. Diners enjoy the view of the open kitchen as well as the decoration of the restaurant.
Describe the physical attributes of your restaurant:
Carias: We have a small dining area with an open kitchen. Customers can enjoy selected days of major sports events displayed on TV.
Match a recommended meal with each season:
Carias:
Warm summer evening – A Ceviche (either shrimp or mixed seafood ceviche)
Crisp fall afternoon – Chicken Scarpariello
Cold winter day – Sancocho de Res (Beef rib soup)
Muddy, wet spring night – Steak Frites
What is your favorite dish on the menu and why?
Carias: Chicken Scarpariello: The aroma of roasted garlic, hot cherry peppers, herbs, and wine transports you to Italy even if you have never been. The taste fulfills the imaginary trip.
What’s the most underrated day of the week and time of day to enjoy your restaurant?
Carias: Monday through Thursday, for either lunch or dinner. It’s less crowded, which allows customers to feel comfortable and spend more time enjoying the place.
Thank you Jose!