Karl Anderson – Executive Chef

Bio:

Chef Karl always enjoyed cooking and working in kitchens, but had never really considered it as a career option. After graduating from college without a clear path, Karl attended Le Cordon Bleu, and graduated with honors. He worked as a pantry cook at the Saint Paul Grill while attending culinary school, where he found his love for fine dining and fast-paced kitchens. He found that feeling – the excitement around cooking great food for hungry guests. After working at a few concepts independent of MHC, he was drawn back to the unmatched commitment to hospitality at Morrissey. At Tria Restaurant, Karl worked first as sous chef, and has spent nearly four years building Tria’s culinary program and reputation, making it a great destination restaurant and local hot spot.

What do you look for when you go out to eat?

It really comes down to the protein. I’m always on the lookout for something that I can’t easily get in the supermarket like rabbit, veal, beef cheeks or sweetbreads.

If you could have a cocktail with anyone, who would it be and why?

Marcel Duchamp. I always admired his out-of-the box way of approaching the social norm, and the way that he would stick to his convictions. He started to shape the art world into what we know today.

What was your least favorite food as a child? Do you still hate it, or do you love it now?

Olives. I have tried on numerous occasions and in different preparations, yet I still search for the right combination to be able to appreciate olives.

Dessert or night cap:

Dessert for sure. My sweet tooth knows no bounds.

Favorite Cocktail, Beer or Wine:

A pale ale. Be it English or American – as long as it is really hoppy, I am happy.

What was the worst style choice you ever made?

There are too many to choose from. This is maybe why I opted for a career that came with a uniform. Everyone looks good in a chef coat!