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Franck Steigerwald, Ritz-Carlton Golf Resort

Name: Franck Steigerwald

Age: 30

Hometown: Bordeaux, France

How did you start cooking? My mother's friend owned a one-star Michelin restaurant and I was fascinated with how everything looked. The colors, volume, taste of the plates, etc. My mother wasn't a very good cook, and we went there a great deal. I decided I wanted to work there when I was 20.

What is your favorite thing to cook? Everything. I am open to new ideas and like to learn new things. I have a sushi chef here at the hotel, and I am learning from him. Everyday is a new experience.

What would you be if your weren't a chef? I would love to be a bicycle racer.

Do you cook at home? Yes, for my wife and daughter.

What? Risotto and beef. My wife loves risotto and my daughter enjoys beef — if it is not overcooked.

What is in your refrigerator at home? Fruits and green vegetables. Everything fresh.

Franck Steigerwald

What would people be surprised to learn about you? That I am happily married and have a daughter.

Who are your cooking idols? Definitely Francis Garcia, the first chef I worked for. He was an artist as well as a chef. He put all the ingredients together by using his hands, eyes, ears and taste.

What is your favorite indulgence? Believe it or not, steamed broccoli with olive oil. I have simple tastes.

What is the most essential kitchen tool? Tweezers.

Chef Steigerwald gave us this recipe for roasted halibut with red pepper confit and spicy tomato sauce.

Ingredients

4 (7-ounce) filets of halibut, cut into square shape

5 yellow peppers

5 red peppers

1 green pepper

10 ounces extra virgin olive oil

1 bunch fresh basil, diced

8 cloves garlic, sliced

2 tomatotes, sliced

1 teaspoon chili pepper flakes

1 cup chicken stock

1/2 lemon

Salt to taste

Preparation of red pepper confit: Heat oven to 300 degrees.

Place four yellow peppers and four red peppers in aluminum foil and roast in oven for one hour. Remove from oven and let cool.

Peel the skin and cut each pepper into five circles. Put three tablespoons of olive oil into a pan and cook peppers very slowly. May be done one to two days in advance. Store in a container with the olive oil.

Preparation of pepper vinaigrette:

Dice remaining yellow and red peppers and the green pepper into small cubes. Blanch for a few seconds.

In a bowl add diced peppers, chopped basil, juice of the lemon, six tablespoons of extra virgin olive oil and a pinch of salt.

Preparation of tomato sauce:

Slice garlic and brown in 1 tablespoon extra virgin olive oil. Add chili flakes, four yellow pepper circles and four red pepper circles, sliced tomatoes and chicken stock. Cook slowly for 45 minutes. Pour into a blender and blend until a sauce consistency. Add salt to taste.

Preparation of halibut

Heat oven to 375 degrees. Roast filets for eight minutes just before serving.

Presentation

Place a square of fish in the center of each plate Place four red and four yellow pepper circles in alternating colors in a straight line on the right and left side of each filet.

Sprinkle pepper vinaigrette in a square aound the fish and pepper circles.

Drizzle remaining on the fish.

Serves 4.