Louis Hubbell
Polcaris
92 Broadway, Saugus
309 Montvale Ave., Woburn
Regina Pizzeria’s
11 1/2 Thacher Street, Boston,
Other locations also available at www.reginapizza.com,
Having grown up and learn to cook in the Deep South, Chef Phillip Louis Hubbell III went west to LA before coming east and north to become the Corporate Executive Chef of Boston Restaurant Associates in 1993. Along the way, he also served as the chef for Steven Spielberg’s bachelor party and for the MTV Music Awards! He also sits on the Program Advisory Board for Le Cordon Bleu College of Culinary Arts. Even so, nothing can compare with bringing his southern flair and charm to the historic recipes of Regina Pizzeria and Polcari’s and making thousands of hungry tourists and local smile!
Matt’s Meals: How did you get into cooking?
Louis Hubbell: I’m from the Deep South. My father’s side is from Vacherie, LA, just outside New Orleans. My mother’s side is from Brookhaven, MS, just south of Jackson. I got hooked on cooking by everyone in my family. At one point when I was still very young, my mom got sick and my grandmother stayed with us for a few weeks while she recovered from surgery. I cooked every day after school with Granny and never stopped. All my uncles and aunts (I have a very large family) lay claim to various recipes that they make the best. This makes family reunions really interesting!
MM: Where was your first professional kitchen experience?
LH: I was hired on a whim by Chef Chris Kerageorgiou to be his restaurant apprentice at La Provence restaurant in Lacombe, LA. It was the chance of a lifetime! I was attending culinary school at the time and ended up having to leave class to make it work. Chef Chris was a tough chef but a great teacher. He was extremely old school in his approach. When I left him, I became the Sous Chef of a restaurant in Dallas, and the rest is history.
MM: What is your favorite dish to prepare?
LH: In the restaurants, I love making fresh pasta with our pasta machine. There is such a profound difference between fresh and dry. Its soft supple texture really lets you stretch variations on textures and flavors. Personally, in my limited off time, I love to BBQ. Not grill but slow smoke on a pit. I just love the nature of the long slow-cooking process
MM: What is the best part of your job?
LH: This is a two-part answer: I love making people happy. Food is a universal thread that binds us together. The second part is passing on knowledge to others and getting the same in return. It breaks my heart to hear people tell me of dishes, recipes and techniques that have passed away with an ancestor and just can’t seem to be replicated.
MM: Who is your favorite chef in Boston?
LH: I would have to say Matthew Gaudet, chef/owner of West Bridge in Kendall Square. He is not only an outstanding chef but personally a great guy. He is doing some really amazing things over there. Equally as amazing is Chef Patrick Campbell at Café Art Science in Cambridge. I can’t really pick between the two- They are both stunning chefs cooking at a very high level at the peak of their craft.
MM: What do you usually make for yourself at home?
LH: I’m a simple guy at home. I’m a total salad nut. Living in Gloucester allows me an endless supply of off-the-boat fresh fish. That’s a treat! I love preparing fresh fish. Like I said- simple dishes prepared simply and let the ingredients sing to you.
MM: If you could dine with any three people, who would they be?
LH: Well, I would love to meet Julia Child, let her know she inspired me all those PBS Saturdays. Second would be Stevie Ray Vaughn. His music moves me! I think instead of dining with him I would like to cook for him in return for all he gave me before his passing. Third would be Ansel Adams. I think the stories of his adventures and inspiration would be fascinating.
I guess that would be my list, in reality there are so many!