Tyler Leiss, 23, North Liberty
Head chef @ Red’s Alehouse
How did you know that cooking was what you wanted to do?
I like the pace. The camaraderie in a kitchen is unlike any other job I’ve ever worked. Were in close quarters doing very stressful times. There’s a lot of teamwork And there’s a lot of creativity. As I learned more and more and read more, I became fascinated and wanted to learn more and more.

How would you describe your culinary style?
Lately I’ve been very fascinated with California cuisine with a little bit of an infusion of Japanese cooking. I’ve been trying to pick up on Japanese cooking styles and techniques, and tying that into traditional American steaks and vegetables — basically doing traditional dishes that tie in Japanese ingredients.

What’s your favorite ingredient to work with?
I’d have to say cabbage. Hands down. It is my favorite food. I was brought up on cabbage. I like the properties of it. It’s a leafy product, but it has a braising quality that you can’t get from other similar vegetables.

What dishes are especially popular at Red’s Alehouse?
I think we have unbelievable steaks. We sell more flatbreads than anything else on the menu. Even at brunch, people walk in the door and ask ‘is the breakfast flatbread out there?’

Will you have any specials for St. Patrick’s Day?
We’re still talking about it, but we have to do the braised corned beef with cabbage and carrots. We have a Reuben here that we make with a brisket that we slow roast for about nine hours and then, it’s pulled corned beef instead of sliced, so it’s a little unique. We’ve been talking about doing Irish Cream Cheesecakes for dessert, and some drink specials as well. We went through over 100 pounds of corned beef last year.
— ANNE

Kevin Butler, 29, Iowa City
Executive Chef @ Devotay

Where did you learn how to cook?
My grandparents owned restaurants in the Quad Cities. When I was 14, my first job was in a meat locker that my family owned, my second job was in a restaurant. After that, I worked in a food warehouse, then I came to this restaurant, and I’ve been here ever since.

What did you do in the meat locker?
Every day after school, I would clean. Twice a week they would slaughter animals and I would clean out all the buckets. It was gross.

Does that background — seeing how food is produced — affect your cooking?
It has. I also look to old world ways, to use as much of the animal or the produce as I can.

What is your favorite ingredient?
Cilantro. I don’t know why. I just really like herbs, fresh herbs. I look forward to the spring and summer for fresh herbs.

What makes Devotay a popular pick for special occasions, like Valentine’s Day?
The atmosphere. Because it’s all windows, and it’s low-lit, at night, it’s very pretty in here. And it’s smaller that the typical restaurants I would say, so it’s a lot more homey, a lot more romantic.

You usually fill up quickly. Any suggestions for those who aren’t able to get a table here on Feb. 14?
This year, because Valentine’s Day falls on a Sunday, we’ve decided to offer our full menu and Valentine’s Day specials on Feb. 13, too. So if you can’t get in on Sunday, try Saturday. But on a normal year, make a reservation as soon as possible, like, in January.

You just added Pintxos (PEEN-chos) to your menu? Can you tell me about them?
It’s one or two bites of a richer food, so you can get a variety of food by yourself for $2 a piece. Like your own personal buffet.

— ANNE

Becky Bateman, Cedar Rapids
Co-Owner @ Victor’s Place

Victor’s has a huge presence at the Cedar Rapids Downtown Farmers’ Markets, with lines nearly a block long every time. What’s the secret?
The market was our starting point. We were actually a vendor before a full restaurant. A friend had a business proposal for a breakfast burrito stand and after traveling to other markets such as Des Moines we thought it could work here. As far as the secret for the long lines, it’s a combination of great product and the “front line flood show” customers get. From wearing fun hats, singing songs, chatting with people while in line — people have fun and build a rapport with the staff.

What made you decide to go from market food vendor to full-time restaurant?
Owning our own restaurant was something we talked about off and on for years. Deciding to move on it partially stemmed from so many customers at the market asking where our full restaurant was located.

The restaurant staff includes yourself, your husband Victor and quite a few other relatives. What’s it like to work
with family?
The positives definitely outweigh the challenges. You can count on everyone because everyone is invested in making the restaurant a success. Jokingly a challenge could be we have less of a mouth filter, but no harm no foul.

Your Website has a story of the restaurant’s return from the flood, including many thanks to individuals and organizations that helped you along the way. How has this support system impacted your faith in this community?
When the flood was happening we had an outpouring of messages and offers to help from family, friends, customers and people we knew from other parts of the community, like soccer leagues, past co-workers of mine from Mount Mercy College and many others. When we gathered to gut the place out, what we thought would be a project that could take days was accomplished in four hours, thanks to their help. Another huge supporter was our landlord Steve Emerson. He knew our drive to reopen and became just as invested in making sure we reopened, by helping us with resources whenever he could. Thanks to everyone’s hard work we were the first flood-impacted ground-floor business to reopen on the east side of the river.

As a small-business owner that has returned post flood and in the midst of tough economic times, what advice do you have for other business owners?
From standpoint of a returning business post-flood, you come to a cross roads after something like that. There is an opportunity to walk away, or reopen and recommit to the reason you opened your business in the first place because essentially you have to double your original investment and take some risks. Flood or not, every business owner should ask themselves how much do you love it and how much are you willing to commit to make it happen?

What can we expect to see from Victor’s Burrito in 2010?
A new item on our Website will be a rotating list of specials, and of course we’ll be at the Downtown Farmers’ Markets with our Primo Burrito and much more.
— QUINN

Justin Zehr, 27, Cedar Rapids
Head chef @ Zeppelins

How long have you been at Zeppelins?
I’ve been here for a couple years now, through it being Becketts to what you see today. I attended Kirkwood (Community College’s) culinary school then moved to Denver for a couple years.

A few months after Beckett’s closed Zeppelins emerged. What’s different and how are people reacting?
A lot has changed. In fact the only thing that’s really stayed the same is some of the staff and a few items from the menu.  We tore down walls and opened the place up with a new atmosphere.  People have been really impressed. The atmosphere is very friendly and approachable and people appreciate that.

How would you describe your culinary style?
It really depends on the dish. I can go as common or as fancy as I need to go.

What’s been one of your most challenging dishes?
Any dish that’s considered challenging is more an issue of finding the right product and less about the challenge of execution. One of the toughest for me has been fish and chips. I can’t tell you how many cod I went through to find just the right one.

But you got it?
I did. And people have said it’s the best fish and chips dish they’ve ever had.

What’s something every kitchen should have in stock?
This is a running joke in our kitchen: honey and Tabasco sauce. Two things that can either sweeten up a dish or give it that extra kick if need be.

But never together in the same dish, right?
Umm ….no.

Who is one of your culinary heroes?
I’d have to say the kitchen staff at Zeppelins. They represent the best cooks of my past and have all been brought under one kitchen. They’re incredibly talented and great to work with.
— QUINN

Brett Smith, 24, Iowa City
Executive Chef @ Linn Street Cafe

You write a food blog at http://chefbrettsmith.com. Why did you start blogging, and what do you like most about it?
I started my blog two days before I officially took over the kitchen at Linn Street. It began as an ongoing portfolio for my family to keep track of my progress, but it soon developed into something a lot more. I wanted young people to see what was going on in the restaurant. I wanted to share my passion for food with everyone. I post nightly specials, new menus, special events, etc. I will soon be posting recipes, as well as new ideas and general insight into the world of cooking.

How would you describe your culinary style?
To be honest, I don’t really have a particular style. What I cook depends on my mood and what I have in the cooler. I like to think seasonally and will try to maximize the flavors of whatever ingredients are at their peak. I challenge myself to draw inspiration from all over the world, creating dishes that don’t necessarily fit into a category.

What’s your favorite ingredient?
I have a love affair with the pig. I love the bacon I make from new bellies I get in every month from local Berkshire hogs. If I couldn’t have bacon, I would have no reason to live. Aside from bacon, there are a million other things you can do with the meat from a pig. My second favorite ingredient is the pork cheek. Don’t get me started.

What do you cook at home?
My favorite snack is a toasted peanut butter sandwich made with my Mother’s Day-old banana bread, thinly sliced ripe bananas and a couple of slices of apple wood smoked bacon. It is the ultimate combination of sweet and savory.

Name one thing people can do to improve their cooking.
The absolute most important thing you can do, whether you are a professional cook or an at-home enthusiast, is how to use salt. Your food will not taste good without the presence of salt — period. The best possible example would be with those gorgeous tomatoes you get at the Farmers Market. Take a slice of that nice heirloom tomato you purchased from your local farmer and eat it. Good, right? Now sprinkle just a touch of kosher salt, or, better yet, coarse sea salt, and see what happens. Most of the time, the difference between a good dish and a great dish is how well it has been salted.

Are you planning any specials for New Year’s Eve at Linn Street Café?
On New Year’s Eve we do a set five-course menu. It will start with an amuse-bouche, followed by an appetizer course, soup/salad course, entree and then a dessert course. The menu will be available on the restaurant’s Web site (www.linnstreetcafe.com) under the special event heading as soon as possible.
— ANNE

Christine Alexander, 38, Coralville
Owner @ Fair Grounds Coffeehouse and Bakery, Iowa City

Fair Grounds is a vegan/vegarian café.
When did you become a vegan, and why?
Twenty years ago. I have always been fond of animals, but it wasn’t that that pushed me to veganism. My family is riddled with obesity problems and health problems, and that was something I didn’t want to battle. And I met a woman who was vegan who told me that she had so much energy, like a giant emotional weight had been lifted off her when she changed her diet. The next day I became a vegan.

What was that transition like?
It was hard. What you grow up eating and cooking in the Midwest is so different than veganism. The transition was hard. I had to relearn how to cook.

How would you describe the food at Fair Grounds?
The food at Fair Grounds is, it’s slow food, but it’s not gourmet food, or even how I cook at home. It’s a vegan version of “normal” food that you don’t even consider might be vegan. I don’t want something to be strange to a person. I don’t want them to not try it because they think it’s all spelt and oats and almond butter. Those are all good things, of course, but here, I want people to not notice that’s it’s vegan — or even vegetarian.

Do prefer baking or cooking?
Cooking. But I do baking almost exclusively. I don’t eat baked goods. I do not eat sugar and I do not eat cookies. I just sample them to make sure they’re OK. I’m a savory person. I do not bake at home.

But your vegan muffins and cupcakes are so popular! I would have thought you considered yourself a baker.
The things that I’m good at I do because they please other people. People really like them, and I appreciate that aspect. And I’m really a perfectionist about it. I’ve always liked to make food for people.

What’s your favorite ingredient?
Scrambled tofu. It’s so delicious, and you can make everything out of it. I’ve made muffins, waffles,
burritos, all sorts of things. I’m seriously in love
with scrambled tofu.
Your third annual Vegan Thanksgiving Potluck Dinner is coming up from 6 to 8 p.m. on Nov. 25. Can you talk a bit about this event?
It’s amazing. The first year I did it, there were 65 people, which is quite a few. The next year there were closer to 80 people. We clear off our counter and line the wall with tables, and they’re all packed with vegan food. People go crazy, because people who are vegan want to share their favorite recipes, and everybody wants me to try their dish. So I have to sample one little bit of every little thing.
There are a lot of Thanksgiving-inspired dishes, but not all of them are. We’ve had peanut barbecued seitan, mac and cheese, scones and gravy, soup…

What are good sources for vegan recipes?
I like the idea of veganizing things, so my first advice is to take a recipe that you already know, and make it vegan. Substitute soy milk for milk, Earth Balance for butter, and there are enough vegan cheese on the market now that you can find a good substitute there, too. Take what you know, and adjust it as you go. There are tons of vegan web sites, and you can also search for vegan recipes on the big sites like Allrecipes.com

— ANNE

JT Freeman, 31 Cedar Rapids
Chef @ Dublin City Pub

How did you find yourself in the kitchen of Dublin?
I’ve been at Dublin since it re-opened five months ago. Pre-Dublin I’ve been with several restaurants in the area since I was 16. Cooking is something I’ve always enjoyed and over the years have improved upon.

Dublin’s re-opening included the merger of two previous downtown locations: Dublin City and Grafton Street Pub. How’s the new format?
The reaction to the new location and the combination of Dublin and Grafton Street has been very well received. People enjoy the fact that Dublin offers a lunch menu and starting next week a dinner selection. Grafton Street and Dublin were both popular on their own, and with the new space the combination works great.

What’s your favorite kind of food to make? To eat?
I enjoy making some of the higher quality dishes ­— a nice cut steak or fine fish can be challenging but rewarding. Honey Apricot Tuna Steak is one I’m proud of that will be added to our dinner menu. To eat I like a variety — lots of fruits and vegetables and basics like chicken.

What’s your proudest chef moment?
One that I can actually share?

Ummm. Yes.
I would say pulling off large group dinners on short notice. You have to be prepared for that to happen but it takes quick thinking and multi-tasking.
— QUINN

Erik Shewmaker
Owner and general manager @ Blackstone

What inspired you to open this restaurant?

We wanted to bring a Chicago-caliber restaurant with stylish atmosphere and food to Iowa City, and we noticed that the east side of Iowa City had been neglected by commercial development, especially by restaurants.

How would you describe your cuisine?

Stylish American food with Asian and Mediterranean influences. We have a lot of classic comfort foods done in a way that’s a little different. Like our mac and cheese — we use a special cheese mix and add some applewood bacon, which brings out a really unique flavor. The mac and cheese started off as just a side item, but it was so wildly popular that we added it as an entree. It’s easily our No. 1 seller.

What other dishes are popular?

Our burgers are all very popular. We use high-quality beef and hand-patty it, so the burgers are really juicy. We have some standout appetizers, too – sagnaki, a flaming Greek cheese; a satay sampler, chicken, beef and shrimp skewers with various dipping sauces; and some gigantic chicken fingers.

You also offer a gluten-free menu?

Yes. We were noticing a lot of requests for gluten-free items, and we saw an opportunity to jump on that need and learned as much as we could about what’s available for gluten-free menus and what you need to do to prepare gluten-free foods. It’s something we take very seriously.

What’s the best part of your job?

The people. They’re the reason why we’re successful. It makes me look forward to coming to work every day. I consider myself friends with both the staff and our guests. We try to get to know people and grow our relationships.

What do you like to do when you’re not working?

I love to be active, challenging myself in some aspect, whether mountain biking, playing golf, working out, or pretty munch anything that gets the hair on the back of my neck standing up. I like to put myself on the edge.

— ANNE

Jeff Hegland, 40, Cedar Rapids

Head Chef @ The Bohemian

Give us some history.

I grew up on the SW side of Cedar Rapids, was in the military for five years then traveled out east for a while. I returned to Cedar Rapids a little over a year ago. It’s good to get back to my roots. I’m happy to be here.

What drew you to The Bohemian?

My heritage is Bohemian. I grew up around Czech food and wanted to do something that tied to my culture. Working in the high end, high dollar food industry was fun, but the experience of The Bohemian is really authentic. If you grew up German or Czech this is the food you know.

To whom do you credit your kitchen skills?

A huge influence was definitely my bubby. She watched over me from age 5 on up, and I was always inspired by her authentic cooking. I’d help her in her garden and observed as she made everything from scratch. Her kolaches were incredible.

As head chef you have two groups to manage — the customers and your staff. What’s your approach to each?

I want people to come here for the authentic experience and get them so stuffed they can hardly move. As far as the staff, my philosophy is come to work happy. You’re going to have rough days and stressful days but let bygones be bygones. Make the best you can with what you have and treat everyone like family.

Give us an idea of what to expect on the menu.

For people wanting to keep it light we have homemade soups, salads, lemon pepper salmon and more. The heavy Czech experience includes gravies, dumplings, pork lion, sausage, sauerbraten, beef rounds and my homemade goulash — this is the thick and heavy stuff, not the noodles and pasta sauce so many people try to pass off as goulash. Mine includes peppers, stewed tomatoes, carrots, celery, onion — almost like a stew.

— QUINN

Kong Bin “Michael” Ni, 37, Robins
Owner @ Jiamen
Innovative Asian Cuisine

Help me out. How do you pronounce the name of the restaurant?
Zha-men. In Chinese, it means family. I say all of the people who come to my restaurant are like a part of my family. That’s why I chose Jiamen.

How did you get into the restaurant business?
I came to the United States (from China) when I was 17. I spoke no English. I didn’t finish high school. I couldn’t work anywhere — only in restaurants. I first started in a restaurant in Manhattan, I worked very hard, two or three jobs — 13, 14, 15 hours a day. I worked and save money. I learned English at a church, for free.

I never had one day off, never one day of vacation. I saved a lot of money to open a restaurant in Harrisburg, Penn. I was 24. We make a little money, and we open a little bit bigger restaurant. The second restaurant was not very good. So I closed it and sold the first restaurant. I moved to Maryland and opened my third restaurant. I went to Virginia and Kentucky to open businesses also. I came here in 2003 to open Osaka (Japanese Steak House and Sushi Bar). I like Cedar Rapids. People are nice. We get very good business, and I have two kids. I don’t want to move again.

Compare Osaka and Jiamen?

It’s totally different cuisine. At Osaka, we serve Japanese food. People sit at a grill, and the chef is cooking in front of you. Here it is innovative Asian cuisine. It is the new style. People think Chinese food, they think egg roll, chicken broccoli. We still have some traditional dishes, but we want to let people try what’s new right now. Right now is 2009, not 1999. Right now in Hong Kong, there are very nice fancy restaurants that have new dishes, special cuisine, because people come from all over the world.

What’s your favorite dish on the menu?

A lot of things! We have a lot of dishes that are good dishes. The Oven Baked Chilean Sea Bass (fresh Chilean sea bass marinated in a light soy sauce with melted butter, Fuji apples, carrots, and rose petals, then baked) is very good. A lot of people like the Shiitake Mushroom and Chicken Lettuce Wraps.

Tell me about your teas. The tea menu is two pages long!

I just want to share my experience to all of the people here: Drinking tea is healthy for you. Right now, people are so busy — working, life, more. Just treat your body healthy. All the teas on the menu — green, white, flower, pu-erh, black, oolong — are good for different benefits. Help you to lower cholesterol, or good for your liver, or to relax.

— ANNE