Eric McDowell, 30, Iowa City
Executive Chef/Owner @ Chef’s Table

What inspired you to become a chef?
The instant gratification of cooking. It doesn’t take a super long time to get pleasing results. I like cooking, and I like being able to change food from one thing into another.
How would you describe your culinary style?
The cuisine here is classic French, but with a twist to be a little cleaner, a little more contemporary. We use more fresh citrus juice and vinegar, and less butter and cream, so that it’s not something where you eat a meal and get very tired. I want people to be energized when they eat. I have a seasonal menu, and every dish changes every day. It’s a constant evolution — kind of like how a musician never plays a song the exact same way twice.
You chronicled the building of Chef’s Table on a blog Why did you want to give customers that behind-the-scenes look?
We wanted people to see the evolution of what this space was to what it is. Plus, we had a lot of people coming by wanting to see the progress. Since it was winter, we thought it would be easier for them to get updates online.
What should diners expect when visiting your restaurant?
Hopefully a dish of food that over-delivers on what they had in the past, and our wine program is world-class — we have a sommelier on staff. Our goal is for diners to be relaxed and forget the stresses of every day.
What’s your favorite ingredient to work with?
Probably vegetables. I like the textures and shapes and variety I can work with. But I put the same effort and care into everything I cook.
What do you like to cook at home?
Simple food like roasted chicken and a pot of onion soup.
— ANNE
Details: Chef’s Table, 223 E. Washington St., Iowa City; 5 to 10:30 p.m. Monday through Saturday; (319) 337-0490; http://chefstable.typepad.com