Jayson West, 24, Cedar Rapids

Executive Chef, Daniel Arthur’s

(Ryan Taylor photos/Hoopla)

Take us back to the beginning. When did you first get the cooking itch?
I have my grandmother to thank for the cooking itch. Cooking was a huge part of her life, and it rubbed off on me. My first job started as a fry cook in my hometown of Keokuk. From there, I was always in a restaurant – serving, cooking, etc. I went to St. Paul’s Le Cordon Bleu Culinary Institute, then interned in Austin, Texas. When I moved to Cedar Rapids, I was offered a position at Daniel Arthur’s and have been here for two and a half years.

How do you describe your style?
It’s quite the mix. French cuisine with some southern influence. I’ve picked up things from training all over, and it’s evolved into something I can really call my own. I contrast colors and flavors, try different methods. It’s more than cooking to me; it’s a way to express my style. That’s what makes cooking such a unique experience, every time.

What are the kitchen ingredients and tools you can’t live without?
My hand blender, chef knife, chilies, heavy crème and roasted garlic. Staples to my kitchen.

What’s unique about Daniel Arthur’s?
The fresh flown-in seafood and high-end plate designs are things you’d find in bigger cities. People are pleasantly surprised at the quality in both. I think the building itself is also a cool element. The history it holds in the city makes
it unique.

Where do you hope to be in five years?
Continuing to help Daniel Arthur’s grow. Doing things new and creative and impressing people.

- QUINN

Details: Daniel Arthur’s, 813 Third Ave. SE, Cedar Rapids, eat-in, 11 a.m. to 2 p.m. Monday through Friday and 5 p.m. to close Monday through Saturday, (319) 362-9340 or www.danielarthurs.net