You’ve likely tried his amazing eats at Farmhouse Tavern. There’s a chance you’ve partaken in his carnivorous “Hunt Club.” Now, 33-year-old Farmhouse Tavern Chef Alex Molitz is bringing his trademark style to the upcoming Spring Thaw on March 31st, where he’ll prepare an outrageously delicious olfactory delight alongside over 20 other top chefs for attendees at this gala supporting the always notable Canadian Chefs’ Congress. (You should probably pick up your tickets before they sell out.) We caught up with Chef Alex to find out more about this cunning kitchen cat…
Elevator Pitch: Describe your job in a nutshell.
Create and maintain the menu, lead and direct an amazing small team, and try to make everyone smile with farmhouse food.
Why did you start working at your company? What was the inspiration for this career route?
A year and a half ago, and I took the job because of the restaurant’s philosophy and concept.
What is the best part of what you do on a day-to-day basis? The most challenging part?
Working on my BBQ/smoker outside… it’s most challenging when it’s cold.
What is one sign that you’ve seen over the years to suggest that your work/life balance is off?
Work/life balance? *winks*
Where do you see yourself in five years?
Hopefully in the Adirondacks in upstate NY owning a small, awesome restaurant.
What is one major challenge that you’ve had to overcome in your career? How did you overcome it?
Lack of maturity in leadership and general behaviour… made lots of mistakes, but on the right path now!
What does success look like to you? Does Money = Happiness?
Money will never equal happiness. Running a resto that pleases people and makes them happy and content while doing it the right way with the right producers, farmers, etc. and all the amazing people that are part of it from start to finish – that’s success.
What is the most memorable milestone in your career?
Do you have any advice for other young professionals?
Keep working hard; ‘it’ won’t all fall in your lap. Don’t feel entitled, always know that there is more to do, and what it takes to be better… and don’t be a chef at 23! People want to fly way too young… and then they wonder why they falter.
Where is your favourite place to wine/dine in your city and why?
Bar Isabel, Oddseoul, 416 Snack Bar… they’re consistent no matter what time of the night, and have great vibes, food, music, and staff.
When you’re not working how do you love to spend your “Me” time?
Walking and biking around the city; coffee shops and headphones; smokes and beers and Trinity Bellwoods Park.
Where is your favourite place to travel? Why?
NYC… I lived there and miss it every day.
If you had to choose a theme song, what would it be?
“Stranger Things Have Happened” by The Foo Fighters. Ha!
If you weren’t doing what you’re doing, what would you be doing?
Still playing music.
Do you support any charities? If so, which one(s) and why is that important to you?
My father has MS, so my family has contributed to the cause for years.
What to you is notable?
The fact that a little restaurant came out of nowhere and is now being included in such an amazing opportunity with such great talent within the Canadian Chefs’ Congress and Spring Thaw. That’s notable.
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Don’t forget to pick up your tickets to Spring Thaw on March 31st for your chance to eat over 20 intensely delicious Spring-themed bites and sample wines from 12 of Canada’s top wineries.
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#LYNL | (Live Your Notable Life)
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