STK In The Gaslamp Quarter + Interview With Executive Chef Tim Henderson

STK Modern Steakhouse & Chic Lounge

Welcome to STK in the Gaslamp Quarter of San Diego. Here you will find decadent seafood platters and show stopping desserts fit for tourists and locals alike. This is the place you visit when you have something to celebrate or you’re just in the mood to experience the wonderful cuisine prepared by Executive Chef Tim Henderson and his amazing staff.

I first heard about STK while I was a judge for the 5th Annual Mac & Cheese Festival here in San Diego. Chef Henderson was the first to present his Mac & Cheese dish and it immediately made an impact. This was the first dish for the judges to try and it was HUGE! They served up an epic mac and cheese nacho dish that would easily feed 4 to 5 people. At that moment I knew I had to pay STK a visit to see what else they had to offer.

https://www.instagram.com/p/B4GnSlMlp-1/

During my dining experience I got to chat with Chef Henderson and was inspired to share his story with all of you. He has a wonderful energy that’s easily contagious in the best possible way. This is the type of person you want crafting a menu for your fine dining experience.

Meet Executive Chef Tim Henderson From STK

Now let’s dive in and learn more about Executive Chef Tim Henderson from STK.

Natasha: Let's start things off with a little history. Tell me where did your love for food and cooking first begin?

Chef Henderson: I grew up always participating in making meals with my family. I was obsessed with making my own eggs at a very young age and was usually in charge of salads and vegetable dishes. How I got into cooking professionally is the long story (which I could tell you but that might be another interview lol)…. In short, I started working in kitchens at 15 as a dish washer and started culinary school right away as well. I realized I was made for the kitchen and never looked back.

Not Your Daddy's Old Fashioned

Natasha: What has been the most challenging part of your career as an Executive Chef?

Chef Henderson: Not having my mentors and friends working with me. My whole career, I have always been very close with my Chefs, and fellow line cooks. But now as an Executive Chef it feels like there is no one to look up at. I often find myself calling my old chef just to talk and seek advice. I have also developed a habit of getting all of my cooks involved, because it’s like they fill the void of my mentors advice.

The most amazing garlic bread!

Natasha: What has been the most rewarding part of your career?

Chef Henderson: I love to teach and coach. I will guide a cook through a new technique or style and have them make a dish, then have another person eat that dish. When the response is “that dish is amazing!” (especially when eaten in front of the cook who made the dish) the look on the cook's face of pure joy and pride…. That is the most rewarding part.

The Seafood Platter - Complete with oysters, shrimp, ceviche, Alaskan King Crab, & Maine Lobster

Natasha: What restaurants do you eat out at other than STK?

Chef Henderson: Generally any Mexican restaurant. Although it's not often, we cook at home 98% of the time. My wife and two girls whole world revolves around the kitchen.

Crispy Calamari & Shishito Peppers served with roasted garlic & lime aioli plus an amazing asian chili sauce.

Natasha: You mentioned you have two children, do they like to cook as well?

Chef Henderson: Lol they do!!! Well the oldest who turns 5 on 1/10 can cook her own eggs and bakes with my wife often. My youngest (2 and a half) is starting to get involved with portioning ingredients and pouring things into the mixing bowl. Cooking is life.

Bigeye Tuna

Natasha: What are three cooking utensils you can't live without in the STK kitchen?

Chef Henderson: Knife, Serving spoon, Cake tester.

Dry-Aged Delmonico

Natasha: Any words of wisdom for someone who wants to be an Executive Chef one day?

Chef Henderson: You must have the integrity of an Executive Chef as a cook. Don’t think the Jacket will give you power, you must earn that way before you are an Executive Chef. You’re only as good as your last dish, so make sure every dish is how you want to be remembered.

Sweet Corn Pudding - This is one of their most popular side dishes!

Well, I can already tell you that my dining experience at STK is one I will certainly remember. From the flavorful appetizers to the unique desserts, STK is a must visit in San Diego! Thank you to the amazing staff and of course Executive Chef Tim Henderson for a beautiful fine dining adventure.