Chef: Russell Keane
Town: Hilton Head Island
What's in your fridge right now? Beer, wine and Champagne. There's not much in the way of food in my house because I'm hardly ever there. On special occasions there may be food, but that gets devoured pretty quickly.
What is your favorite cooking tool and why? My new avocado knife. I can cut an avocado in half, remove the pit, slice it, scoop it and only dirty one item.
Is there a health food you're still learning to love? Tofu. I'm trying to use a little more here and there. I don't care for the overall texture, but we are always searching for good vegetarian specials, so that's why I'm trying to use it more.
If you could only eat sweet or spicy food for the rest of your life, which would you choose? Spicy! I like it hot. I don't put hot sauce on everything, but when I do break it out, it's serious business.
Is there a current food trend you think is overhyped? The practice of restaurants claiming they use farm-fresh, local ingredients "when available" -- when I see this on a menu I roll my eyes, because I know farm-fresh ingredients are available year-round from local farms. My favorite farm-fresh ingredients are eggs and tomatoes of all shapes, sizes and colors.
Follow reporter Erin Shaw at twitter.com/IPBG_ErinShaw.
- Chef Dernier "Nelly" Buleje of Sonesta Resort: 'The way salt enhances everything is amazing'
- Chef Drew Dzejak of the River House: 'Homemade ranch dressing. I think it's the new ketchup'
- Chef Brian Waters of Saltus River Grill: 'I would be completely devastated if I couldn't use butter anymore'