Ed Doyle
Restauranteur and Former Executive Chef of
Aura in Boston's Seaport Hotel
"You quickly learn that cooking with the finest ingredients brings out the natural flavors and makes for a superior dish," says Ed Doyle, Boston Restaurateur and former Executive Chef of Aura Restaurant. Ed's philosophy that a dish is only as good as its ingredients has served him well throughout his career.
Doyle's commitment to sustainable agriculture and locally produced foods is evident throughout his menus. He is always in search of the best products that are grown or made in New England. He particularly enjoys cooking with the Great Cheeses of New England. "Cheese can enhance, balance and provide a foil for so many foods. In an effort to make well-rounded, healthy and interesting dishes I consistently look towards cheese for excitement and depth.
"I made a conscious effort to find the best local cheeses when I opened Aura. Some of the best cheeses available are from New England. Great Hill Blue, Blythedale Farm's Camembert and Grafton Village Cheddar, for example, are amazing, flavorful and well-balanced cheeses. I not only use them in cheese courses - they are featured in many dishes."
In January 1998, Ed was brought on board by the Seaport Hotel to be Executive Chef of a new, yet unnamed restaurant and bar that was in the planning stages. Doyle spearheaded the opening of Aura, in Boston's Seaport District. After its opening, Aura was named "One of the Country's Best New Restaurants, 1998" by Esquire Magazine. Critic John Mariani wrote, "There are no wrong notes, no questionable calls, on his menu. Put simply, this man knows how to cook."
A 1990 honors graduate of the Culinary Institute of America in Hyde Park, New York, Ed honed his skills at a number of esteemed restaurants in Boston. His creativity flourished under the direction of a number of renowned chefs, including three star Michelin chef Olivier Rollinger and Anthony Ambrose, now the chef/proprietor of Ambrosia on Huntington, at Julien. He also worked with Charles Grandon at the Colonnade Hotel and Daniel Bruce at the Boston Harbor Hotel, where he was the Sous Chef and maintained Rowes Wharf Restaurant's Four-star cuisine status. Doyle is currently at work on another creative venture to open a new restaurant in the Boston area.
Question and Answer with Ed Doyle
What do you most enjoy about being a chef?
Playing with food. The reason I got into cooking and have stayed in is simply the pleasure I get from seeing what happens when you do this or that to food. In addition, the more I investigate what New England has to offer from its farms and bays, the more intrigued I am to try new dishes and try new foods. The abundance of what really amounts to playthings never ceases to arouse my interest.
Do you have any unconventional tips for serving cheese?
Don't serve "conventional" cheese. Seek out cheeses you haven't had, spend time talking with the people that make the cheese-they might lend you the best insight or inspiration for a dish.
Do you have a quote that we can use regarding cooking with New England cheeses?
Surprise yourself Don't limit your notion of what cheese is for, where it belongs in a meal, or where it should come from. Make a point to try local cheeses. Then try things you're not familiar with, go to specialty stores and ask for samples. Listen to your own taste buds and be adventurous.
"You quickly learn that cooking with the finest ingredients brings out the natural flavors and makes for a superior dish," says Ed Doyle, Boston Restaurateur and former Executive Chef of Aura Restaurant. Ed's philosophy that a dish is only as good as its ingredients has served him well throughout his career.