Jeffrey Fournier

51 Lincoln

51 Lincoln Street, Newton Highlands

www.51lincolnnewton.com

Waban Kitchen

1649 Beacon Street, Waban

www.wabankitchen.com

Many people travel great distances for great food. As he has worked in so many great restaurants, 51 Lincoln/Waban Kitchen chef/owner Jeffrey Fournier is able to bring great tastes from all over to each and every guest with a personal flair that combines the best of what has been with the promise of what is to come. After doing time in the West Coast food movement and behind the burners at such acclaimed venues as Pignoli, The Linwood Grill, Locke-Ober, Excelsior, Sophia’s and The Metropolitan Club, Fournier struck out on his own in 2006 and opened his Newton destination. Tending to his kitchen, his menu, and most importantly his guests with a personal and even offering classes to help others eat and live better, the Amesbury native remains a pioneer in locally-sourced and organic foods that please the eye, palate and pocketbook. From the Monday night oyster bar parties to Wednesday night wine flight events, Fournier is always adding new and fun ways to bring great ideas and flavors to the Boston area.

Matt’s Meals: How did you get into cooking?

Jeffrey Fournier: My interest in food began while watching grandma and grandpa cooking traditional Armenian and French-Canadian recipes at home. Large Sunday dinners with whole lamb, Armenian salads, humuus and other dishes were common. There was a strong sense of hospitality and togetherness that I try and replicate in my restaurant.

MM: Where was your first professional kitchen experience?

JF: Although my first “paid” cooking experience was in a small pizza shop on the North Shore at age 18, my first “professional” experience was cooking Austrian-California fusion cuisine under Chef Hans Rockenwanger at Rockenwanger in Santa Monica.

MM: What is your favorite dish to prepare?

JF: There are so many dishes and so little time, but the dish of the moment is amok, a traditional Cambodian entrée that combines rice, seasoned broth, vegetables and a firm white fish in a deep bowl lined with banana leaves.

MM: What is the best part of your job?

JF: The most fulfilling part of my day is feeling that I’ve been successful in providing diners with the highest level of hospitality, and the greatest food I can make.

MM: Who is your favorite chef in Boston?

JF: Anna Sortun. I respect her commitment to quality, technique and product and her constant attention to detail when it comes to food traditions.

MM: What do you usually make for yourself at home?

JF: Pasta with butter, a few chili flakes and parmesan cheese. When properly emulsified, it is a simple yet terrific dish.

MM: If you could dine with any three people, who would they be?

JF: Ferran Adria, Sirio Maccioni and Daniel Boulud because of their longstanding influence on restaurants and food.