Category Archives: Private chef

i8tonite with Orange Beach Chef David Pan & Chargrilled Oysters Recipe

i8tonite with Orange Beach Chef David Pan & Chargrilled Oysters RecipeChef David Pan was born and raised in Minneapolis, Minnesota – one of my favorite towns in the world! After graduating from Le Cordon Bleu Mendota Heights, he began his career at WA Frost in St. Paul with Chef Russell Kline. WA Frost, one of my favorite restaurants in the Twin Cities, is a leading culinary institution in the Midwest, winning multiple awards, including the “AAA” Tour book 3 Diamond Rating – they also have a great outdoor patio, FYI. Pan noted, when I expressed my joy at eating at Frost, that it was a great place to start! He said, “they have a great culinary vibe – everyone is there because they love to cook. There are hard core line cooks!”

He then moved on to the prestigious Minneapolis Club, one of the last invitation only clubs in the US, and his culinary skills were put to test cooking for the elite clientele. Pan spent his summers in Gustavus, Alaska working at The Gustavus Inn, a 2010 James Beard America’s Classics Award Winner. There, he worked side by side with the chef – being a prep cook, gardening, washing dishes, driving a van, and learning how to do just about everything! Pan remarked, “It was the first time I’d been outside of my comfort zone – getting fish straight from the ocean, growing vegetables in a very short summer. It was eye-opening to work with vegetables straight out of the ground, and learn the difference between something processed. I now have a great appreciation for fresh veg – from seed to harvest. When I think of the fresh (and small!) strawberries there, they were so potent and delicious. It changes how you think of foods.”

Pan moved to the Gulf Coast in 2013, and had the honor of working for Chef Bill Briand of Fishers Orange Beach as well as working for Eric Beech of Brick and Spoon. He worked very long days for 14 months, and then made a big life decision. In 2015, he and his wife launched Orange Beach Concierge, one of the only private dining services in the Orange Beach area. He said that there is a big fear to step out on your own, and lose the stability of a full-time job.

i8tonite with Orange Beach Chef David Pan & Chargrilled Oysters RecipeHowever, he’s doing many private events, and loving it. From private chef work to themed weddings (a recent Greek-themed wedding saw him making gyros meat from scratch, as well as kebabs, hummus, tabbouli, and every kind of traditional Greek food – and they loved it) and smaller events. When he described his menus, well, I started thinking about a trip down south. He’s very talented – and creative. His kitchen at Orange Beach Concierge specializes in locally sourced, organic and sustainable ingredients whenever possible – and that that healthy dining should and CAN BE convenient – as well as affordable.

I asked (as a former Minnesotan myself) what changed about his cooking, when he moved south. He laughed, and said he couldn’t help but be influenced by the South! A man after my own travel heart, he said that “one of the greatest parts of traveling and cooking is that you are influenced by that area, and you take it with you in your education and life experience. I never want to stop – I always want to travel and eat and learn as much as I can about foods (especially locally sourced) and different places.”

I also queried him about what new foods he loves, living down south. Don’t be surprised that he answered fresh seafood, especially  oysters. He shared how delicate they are, and how sensitive they are to the environment that they grow in. Pan also noted that with the longer growing season (than Alaska, for sure, but also Minnesota), the agricultural environment in Alabama is abundant and great. The corn is amazing, and there is definitely a bbq scene (I laughed when he said that chefs “have to be on your game because many bbq critics will let you know if you know how to cook pork or not. I passed the pork test…”).

i8tonite with Orange Beach Chef David Pan & Chargrilled Oysters Recipe
Boeuf Bourguignon with Roasted Garlic Pomme Purée, Chef David’s way. Traditional French Cooking for the current times. This is the winning dish for the FLAVOR category at #thewharfuncorked2016.

Pan earned the Flavor Award at the Wharf Uncorked Food & Wine Festival in Orange Beach. His style is traditional French cooking for current times; his winning dish was a Boeuf Bourguignon with Roasted Garlic Pomme Purée. Held in mid-September, the three day event combined tastings of delicious food and tantalizing wines, live entertainment, a pinch of southern flare, and a dash of Gulf Coast hospitality.

Chef Pan is relatively new to the coast but his culinary impact is already well known by his peers. His new storefront (a commercial kitchen, located at The Wharf), is available by appointment only for events, private chef table dinners, and more. Did you know that the Orange Beach area has about 5,000 year-round denizens, but over 6 million people visit from Memorial Day to Labor Day? That’s some kind of crazy tourist season (imagine private cheffing during the busy season!), and also influences his cooking the rest of the year, he noted. I expect we’ll hear much more about this innovatibve, interesting chef, who cares deeply for his fellow cooks, as well as his (lucky!) clientele.

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?
16 years

What is your favorite food to cook?
Roasting and brining proteins

What do you always have in your fridge at home?
Butter, cream, and Wickles pickles

i8tonite with Orange Beach Chef David Pan & Chargrilled Oysters RecipeWhat do you cook at home?
Ramen – I use the noodles to make sticky noodles…never use the packet

What marked characteristic do you love in a customer?
Willingness to be open and try new foods

What marked characteristic do you find unappealing in a customer?
Taking issue with others without bringing it to me first. I can make anyone more pleased if I know there is an issue

Tupperware, Rubbermaid, or Pyrex?

Beer, wine, or cocktail?

i8tonite with Orange Beach Chef David Pan & Chargrilled Oysters Recipe

Your favorite cookbook author?
Thomas Keller

Your favorite kitchen tool?
My tongs

Your favorite ingredient?
Kosher salt

Your least favorite ingredient?

Least favorite thing to do in a kitchen?
Peel potatoes – I am allergic

i8tonite with Orange Beach Chef David Pan & Chargrilled Oysters Recipe

Favorite types of cuisine to cook?
French, Mediterranean, and Vietnamese

Beef, chicken, pork, or tofu?
Pork (Bacon)

Favorite vegetable?

Chef you most admire?
Francis Mallman

Food you like the most to eat?

Food you dislike the most?
Whole olives

How many tattoos? And if so, how many are of food?
None, not sure if I will ever go there.

Recipe: Chargrilled Oysters

i8tonite with Orange Beach Chef David Pan & Chargrilled Oysters Recipe

1 lb butter room temperature
1 large shallot minced
4 garlic cloves minced
1 1/2 fresh lemons squeezed
2 tbsp creole seasoning
1 tbsp fresh thyme chopped
2 tbsp fresh parsley chopped
Hot sauce to taste
Worchestershire sauce, to taste
1/2 cup Parmesan shredded

24 oysters shucked, toss top shell
French bread crostini or favorite saltine crackers to complement


Fire grill
Reach 500 degrees and hold
Combine all ingredients except oysters in KitchenAid and mix
1 tbsp of mixture on shucked oyster
Place oysters on grill
Cook for 4 minutes, lid closed
Remove from grill
Squeeze fresh lemon juice on each oyster and serve and enjoy!

– The End. Go Eat. –



i8tonite: with Chef Thomas Gosney featuring Kale Pesto Chicken and Zucchini Pasta


One day in 1994, former Los Angeles Laker Shaquille O’Neal – then with the Orlando Magic — found instant gratification in a hotel club sandwich.  It was Chef Thomas Gosney who made that double-decker and on the spot O’Neal hired him as his personal chef. The first thing Gosney implemented on O’Neal’s diet was a change to a diet of athletic performance, high-carb and protein, so the basketball player had the energy and thought processes to stay in the game. Throughout their time which included winning several championships, Gosney was able to keep Shaq away from his fast food fix. While working for the basketballer, Gosney become such a staple to the Lakers and  O’Neal that he was given his own NBA championships rings to prove his time working with the mighty “Shaq”.  At one time, they had planned on writing a cookbook together.

Red Thai Curry Shrimp

After O’Neal, along with too many flights and hotels – Gosney stayed in Scottsdale to raise a family. His next and second client had 26 different food allergies. “Cooking for him”, stated Gosney, “was not a lesson in micro-gastronomy but in foods that would taste good without creating a reaction.” Hence, food became science which was incredibly low in processing and high sugar carbs, but prodigious in natural ingredients; essentially, it was Paleo without naming it as such. Gosney liked the term nutritional cutting edge cuisine.  He felt that these words conveyed eating well and deliciously without stigmatizing the specialized menu or making people fear healthy-eating.

With only two clients over 22 years, Gosney wanted to create a thought-provoking cookbook on eating and cooking. He came up with a Method of Procedure, a term about the process of cooking well. These are the recipes he designed with both of his clients in mind.  Smart guy.

How long have you been cooking? Thirty years.

What is your favorite food to cook? Nutritional cutting edge cuisine.

What do you always have in your fridge at home? Kim chi, fresh pickles, coconut cream, a ton of vegetables and flax milk.

What do you cook at home? All kind of ethnic foods, depending on my mood.

What marked characteristic do you love in a customer? Someone who is open to try new things, experienced in cuisine, and shows a passion for what they like.

What marked characteristic do you find unappealing in a customer? Boring, closed minded and just likes boneless chicken breast.

Tupperware, Rubbermaid, or Pyrex? Definitely, Pyrex. No plastic, please!!

Beer, wine or cocktail? A good micro-brew like Telluride Face Down Brown.

Face Down Brown

Your favorite cookbook author? James Beard, both in theory and practice.

Your favorite kitchen tool? Kitchen Aid with all the attachments. Very versatile.

Your favorite ingredient? Onions. They are needed in almost any savory dish.

Onions, Pierre-Auguste Renoir, 1840 – 1919 (Kimball Museum of Art)

Your least favorite ingredient? Caviar. Simple to serve and you really don’t need a chef to enjoy eating it.

Least favorite thing to do in a kitchen? Haven’t found one yet.

Favorite types of cuisine to cook? Korean, French, Italian. Healthy. No high-sugar carbs.

Beef, chicken, pork or tofu? Beef, definitely, or bison

Painting by Nancy Glazer

Favorite vegetable? Fennel.

Chef you most admire? Thomas Keller.

Food you like the most to eat? Comfort food.

Food you dislike the most? Sushi, so easy to make, hate eating it out.  I think it is a rip-off. All you need is fresh fish.

How many tattoos? And if so, how many are of food? None. You got the wrong guy for that or maybe it just wasn’t my era.

Kale Pesto Chicken with Zucchini Pasta

Kale Pesto Chicken w/ Zucchini Pasta (excerpted from Method of Procedure by Thomas Gosney)

“Kale pesto can be used for many different things. If you’re not a kale person, I urge you to try this recipe. You might be surprised. This is one way to eat kale without making salad. The spiral cutters (for the pasta) are easily obtainable and are really fun to use. Once you get one you will use it all the time. There is also a vegetable peeler that creates the same result. The zucchini pasta is excellent and you’ll never miss the traditional, but you can use the real stuff as well. I love them both.”


4  boneless, skinless chicken breasts, leave whole

1 tbsp. vegetable oil


2 cups kale, stems removed

1 cup fresh basil

2 cloves garlic

1 tbsp. pine nuts, can substitute walnuts

¼ cup olive oil

¼ cup water

2 tbsp. grated pecorino romano cheese, can substitute vegan rice parmesan cheese

½ tsp. kosher salt

½ tsp. fresh ground black pepper


3med. Zucchini, cut into spiral pasta shape, or julienne cut into long lengthwise slices

1 onion, julienne, cut

1 red bell pepper, julienne cut

10  sugar Snap Peas, stringed and cut in half lengthwise

1 tbsp. olive oil

2 tbsp. fresh chopped garlic

½ tsp. kosher salt or to taste

½ tsp. fresh ground Black Pepper

1 tbsp. fresh chopped chives or green onion

Place kale, basil, garlic, pine nuts, olive oil, water, cheese, salt and pepper in blender. Blend on high until everything is pureed smooth and creamy. You might need to stop blender once or twice to get the basil and kale to incorporate. Take ½ cup of pesto and place into mixing bowl. Add chicken breast and marinate for 1 hour in the refrigerator while you chop the vegetables. Preheat oven to 375 degrees. Heat vegetable oil in sauté pan over medium high heat. Sear chicken breast for 2 minutes and turn over. Place into preheated oven. Bake for 5 minutes depending on the thickness of the chicken. While the breasts are in the oven, heat olive oil in another sauté pan over medium high heat. Sauté onions until browned. Add red bell pepper, sugar snap peas, and zucchini. Sauté for 2 minutes. Add garlic, salt and pepper, Pour remaining kale pesto and toss lightly, place onto serving dish. When chicken is cooked remove from pan and let rest 4-5 minutes. Slice chicken on an angle and place over top zucchini pasta. Sprinkle chives over top. You can grate additional romano cheese for our liking. Serves 4 pp.

 – The End. Go Eat. –

Next week: Chef Joey Companaro, New York City’s The Little Owl