Personal Chef Eric Gaynon aka “Chef Stimpy”

By Anna Eatz Jax

I found “Chef Stimpy” on Instagram; his food pictures wowed me so much I needed to know more. So I reached out and asked him if he would meet with me and do an interview.  Well, this is what I learned about the real Eric Gaynon…..Currently Executive Chef at Whiskey Jax Kitchen and Cocktails Baymeadows, he proved to be quite the character, he is undeniably a one of a kind.

 

Tell us about yourself?

I began cooking when I was 18, at that time I was in school as Zoology major, even though I love animals I did not like the structure of the course, so I took a job at Chipotle to make ends meet. I was very fortunate to work under an older Army chef, who not only taught me the principles of Chipotle but taught me stuff you learn in a real kitchen.  I believe that fueled the fire in me to become interested in food. I cooked at Bento’s in Gainesville, before they came to Jacksonville, learning how to roll Sushi, I love Asian style food, but the opportunities were limited, so I moved on again to Celebrations Catering where I  learned a  different way of food preparation.  After I moved back to Jacksonville, I took a job at North Beach Fish Camp and began learning, more about kitchen life.   After that, I helped open  Flying Iguana and worked between North Beach and  Iguana to finish up what I was doing in my journey. I then had my first job as Sous Chef at Good Food Company, but due to opposing views, I returned to North Beach and Flying Iguana.  A friend of mine who was front of house manager, at Whiskey Jax at the beach, brought me into work a Sunday Brunch, I fell in love with Whiskey Jax, and they fell in love with me.

Where did you grow up?

Here in Jacksonville, but have family in Palatka.

Where did you attend culinary school?

All of my training has been in the restaurants I have worked in over the years.

How long have you been cooking professionally?

 What I would consider professionally I have to say eight years.

How would you explain your style of cooking?

I think I would have to say Asian Cajun, is the branding I wanted.  I have always been a fan of Asian food, the flavors and how they all come together; plus the diversity of the ingredients, the vegetables, starches, and noodles. I love southern food and found Asian food pairs with it very well

Do you have a signature dish or a favorite dish you enjoy cooking?

One is a Hoisin Braised Lamb Shank, and when I have an opportunity, I roll Sushi.  We try and feature Sushi on the menu one a month one of my favorite contains eel, strawberry, avocado and white asparagus if it’s in season. Eel and strawberry is an exciting flavor yet very straightforward.

 What makes Whiskey Jax special?

Both of our locations are in odd areas.  We have done an outstanding job growing our business at both the Baymeadows and Beach location. We can cater for almost anything, an example I opened up three hours earlier to host a lunch for a group that wanted to have a private room: we gave them the entire restaurant.  Being privately owned allows us a more personal relationship with our customers. We are very attentive to our menu and use only the freshest product available. We locally source as much as possible.

If you weren’t cooking, what would you do for a living?

Umm, I don’t know, there have been many things in my life I have tried and have been good at and enjoyed.  The one thing I can say I would still be using my hands.  I am not a sit at a desk guy. I grew up landscaping with my father. I always like gardening and landscaping, planting and watching things grow.

Who would be your “ideal customer”?

For me, they are between the ages of twenty-seven to thirty-five and adventurous when it comes to food choices.

Is there a particular audience for your food?

We are lucky across the board at both restaurants.  From the eighteen to twenty-year-old customers to the older retired crowd we see some are appetizer heavy and others entrée focused.  We do offer some straightforward everyday food, comfort food yet they are all very flavorful.  We do have some adventurous dishes for those who are inclined.  I have to say we have some of the best wings in town.

Death Row meal and who is cooking it?

My go-to meal is a simple as it comes and my aunt is the only person on earth who could cook it, the Brocolli and Cheddar Cheese with Rice casserole, that and some French Onion Dip. Oh and White Castle Burgers.  If I could have all three of those, I’d be ready to go!

Avocado Fries
Cast Iron Grouper
Fried Green Tomatoes