Posted May 20, 2020

Kimpton Chefs’ Favorite Recipes to Make at Home

Eat + Drink

We all like to think we’re chefs these days. But what are the actual pros making at home? Enter Kimpton chefs with some of their favorite dishes to make off-duty.

Inspired by the pre-shift “family meals” chefs make for their staff, these recipes are deceptively simple yet no less delicious. From caramelized yams to meatloaf to a roast chicken, try your hand at these dishes. Just because you’re spending more time at home doesn’t mean you have to get stuck in a culinary rut.

Lemongrass Roasted Chicken

By: Chef Daniel Gorman of Henley at the Kimpton Aertson Hotel

There are few dishes more beloved than a perfect roast chicken. This version has subtle Southeast Asian flavors of lemongrass, lime, and ginger,making it particularly special.

Fill up your home with the delicious smell of a chicken roasting. Photo Credit: Steven Depolo on Flickr


  • 3 lb local chicken, split or spatchcocked
  • 2 stalks lemongrass
  • 1ea Kaffir lime leaf
  • 1” ginger
  • 4 cloves garlic
  • 2 tsp fish sauce
  • 4oz grapeseed oil, or canola
  • 2 ea lime juice (2 oz)
  • TT salt

*Note: Chef Daniel prefers smaller three-pound chickens, mainly because they freeze well and thaw quickly.


  • Preheat your grill, though even a 400-degree oven will work (note: if roasting in the oven, it’s better to cook whole)
  • Chop lemongrass, ginger and garlic and puree in a high-speed blender with the remaining ingredients, then season marinade to taste with salt
  • Rub chicken liberally with marinade, saving a quarter cup to put on chicken while grilling
  • Allow chicken to marinade overnight if possible
  • When ready to cook grill over a medium-low flame, starting skin side up
  • Cook chicken for roughly 15-20 before flipping to finish over a low flame until the internal temperature reaches 155 degrees F with your meat thermometer
  • Move chicken from grill or oven and allow to rest for 20 minutes, allowing the carry over cooking to reach an internal temperature of 165 degrees F
  • While the chicken is resting baste with a little bit of the lemongrass marinade.


Loaded Baked Potato

By: Chef Damien Giliberti of Outpost at the Kimpton Goodland

This one’s not only satisfying, but doubles as an activity. Let each person at your table pick their own toppings for their own DIY experience.

Baked Potatoes make for an easy and delicious DIY dinner. Photo Credit: Nicolas Dmítrichev on Unsplash


  • 1 medium Russet potato per person
  • 1 stick unsalted butter
  • 1 bunch scallion
  • 1 bunch chive
  • 1 bag shredded cheddar cheese
  • 1 ea sour cream
  • 1 pk bacon cooked until crispy then chopped


  • Preheat oven to 400 degrees F
  • First poke a few holes with a fork into the potato to allow steam to escape so the potato does not explode
  • Next spread about 1 to 2 tablespoons worth of butter over the potato
  • Season with salt and pepper, then wrap in foil
  • Bake for 40 minutes to one hour depending on the size of the potato
  • The best way to tell if the potato is done is by pressing on the potato to see if it is soft
  • If the potato is soft then it is ready
  • Remove from foil, cut down the center, and garnish
  • Let each person load up their baked potato with the toppings of their choice


Caramelized Yam

By: Chef Damien Giliberti of Outpost at the Kimpton Goodland

Let’s just say this isn’t the candied version covered in marshmallows. Savory notes pair expertly with the sweetness in this elevated dish.

This is not your usual candied yam recipe. Photo Credit: Louis Hansel @shotsoflouis on Unsplash


  • 1 ea yam
  • 1 sm Greek yogurt
  • ½ ea lemon
  • ½ cup sunflower seeds
  • 1 bunch scallion
  • 1 TBSP canola or vegetable oil
  • Pinch sugar
  • Salt and pepper to taste


  • Preheat oven to 475 degrees F
  • Cut off the ends and sides of the yam and then cut the yam in half
  • Season with salt, pepper, and a light dust of sugar
  • Place on a baking sheet with parchment paper or foil and bake for about 20 to 30 minutes until caramelized
  • If the yam is not caramelized let it cook a little longer or the oven can be switched to broil so the top of the yam gets more color
  • After the yam is soft to the touch it is ready
  • While the yam is cooking mix yogurt with lemon juice and lemon zest
  • Add salt to taste
  • Remove from the oven and garnish with lemon yogurt, sunflower seeds, and green onions



By: Chef Patrick Prager of Revival at the Kimpton Sawyer Hotel

It might not be the fanciest, but this dish is an old school classic in the best way. It’ll bring you right back to memories of simpler times.

Nothing comforts quite like a hearty meatloaf. Photo Credit: 4marknelson / CC BY-SA


  • 1 lb ground beef
  • 1/2 lb ground mild sausage
  • 2 TBL butter
  • 1/2 ea yellow onion diced
  • 2 ea ribs celery diced
  • 1/2 ea green bell pepper diced
  • 1/2 ea carrot diced
  • 2 ea cloves garlic minced
  • 2 ea whole eggs
  • 1 cup breadcrumbs
  • 3/4 cup milk
  • 1/4 cup grated parmesan cheese
  • 1 TBL dried Italian seasoning
  • 1 TBL fresh cracked black pepper
  • 1 TBL + 1 tsp sea salt
  • 1/2 cup ketchup
  • 1/2 cup BBQ sauce
  • 1/3 cup brown sugar
  • 2 TBL Worcestershire sauce


  • Preheat oven to 350 degrees F
  • In a medium sauté pan, over medium heat, melt butter
  • Add onion, celery, bell pepper, carrot, and 1tsp salt to pan
  • Cook slowly for 5 minutes, the vegetables will start to become translucent, do not brown
  • Add garlic and continue cooking for 5 more minutes, again, no browning
  • Remove from heat, cool completely
  • In a large bowl, mix beef, sausage, cooled vegetables, eggs, breadcrumbs, milk, parmesan, Italian seasoning, black pepper and remaining salt
  • Mix completely
  • Oil baking sheet
  • Transfer mix to baking sheet, form into loaf shape
  • In a small bowl mix remaining ketchup, BBQ sauce, brown sugar and Worcestershire sauce completely
  • Spoon 2/3 of mixture onto to coat meatloaf
  • Cook for 30 minutes
  • Remove, glaze with remainder of glaze, cook an additional 15 minutes, and enjoy!


Simple Bread Recipe

By: Chef Jeffrey Williams of Jane Q at the Kimpton Everly Hotel

This recipe for the perfect loaf is surprisingly simple to make. It might just be the best thing since sliced bread.

Bake a simple bread loaf that’s perfect for everything from avocado toast to deli meat sandwiches. Photo Credit: Jorgen Haland via Unsplash


  • 3 LB (8 oz) AP flour
  • 2.5 TBS dry active yeast
  • 2 TBS salt
  • 1 TBS sugar
  • 1.5 TBS honey
  • 2 TBS room temperature butter
  • 2.5 LB (40 oz) room temperature milk (or warm water)

*Note: As ingredients can be harder to come by during this time, you can substitute water for milk and olive oil for butter.


  • Combine all dry ingredients in mixing bowl, add honey and butter and begin mixing at low speed
  • Gradually pour in milk or water still at low speed until all is incorporated
  • Turn up the speed to medium until all the liquid is incorporated, the dough should be slightly sticky
  • Roll the dough into a ball, portion to fit your desired pan
  • Place in an oiled pan so it doesn’t stick as it rises
  • Place a damp towel on top and let set for at least 45 minutes to an hour to proof
  • Preheat oven to 325 degrees F, place dough into desired baking pan, and bake 30 to 40 minutes