If you’ve been keeping up with Top Chef Boston then you’re likely familiar with Katsuji Tanabe, the former cheftestant behind Los Angeles’ first authentic Mexican-Kosher restaurant. After a rough start (roughest, probably, for the clams he was trying to open way back in that first episode) Tanabe became a fan favorite, winning challenges and making a few friends before being eliminated in the ninth episode. We caught up him back on the West Coast to get his perspective on Boston’s food scene, his former competitors and who he would want to work with if and when he comes east again.
Boston Chefs: So, how are things now that you’re on the other side and done with filming?
Katsuji Tanabe: It was a dream of mine to be on Top Chef. Now that the dream came true and it’s over it’s like “What’s next?” Like, afterwards, I think I went through post-partum depression, like post-Top Chef-depression.
BC: Did you learn anything from being on Top Chef?
Tanabe: Oh, of course! My cooking style now is so different after Top Chef. After hanging out with these amazing personalities and these amazing chefs, of course, you’re going to be influenced. I always considered myself a very good chef in my craft but to taste the food of Mei, Melissa, Doug, Gregory, Adam and all of these guys to see how each of these chefs sees food in a different perspective it actually opens your culinary knowledge and it makes you much better. It’s a learning experience for any chef.
BC: Did you know that the show was going to film in Boston?
Tanabe: No, we didn’t know anything until we got our tickets to go to Boston.
BC: Were you excited when you found out the show was going to be filmed here?
Tanabe: Yeah, of course. I always hear people saying Boston is one of the most cultural cities, one of the most beautiful, but I was like, ”Eh, I don’t know if I’ll ever make it to Boston.” So, it was like “Wow, I’m actually going to Boston.” when I found out. It’s so rich in history and everything that it just doesn’t feel like any other American city. It almost feels like you’re in a different country.
BC: Did you know anything about the food here or in New England before coming here?
Tanabe: Well, I know the food. We all know the basics like New England clam chowder, lobster and things like that. But as soon as I found out we were going to Boston I bought a bunch of cook books from New England and I practiced chowders. I also bought the Lonely Planet guide to Boston.
BC: What was your favorite challenge while you were on Top Chef?
Tanabe: Probably the one at Plimoth Plantation. That was the most complex, fun, stressful thing I’ve ever done cooking-wise.
BC: What was your least favorite challenge?
Tanabe: Opening the clams. The funny thing about that is that here in L.A. when I knew I was going to Boston, I went to a fish market and I bought oysters and lobsters so I could practice all of my seafood but the guy at the market was out of clams. I was like “Eh, how difficult could it be to open a clam? I’ll be fine” and of course, I have to open them on the show.
BC: The three-part finale is taking place in Mexico and you’re very familiar with Mexican cooking, what challenge would you create for the cheftestants?
Tanabe: Probably something like just taking native stuff and serving a Mexican dinner to show people that Mexican food is on the same level as French or Italian. I see the comments on Facebook or online and they say “He only cooks Mexican food” about me. Number one, I don’t only cook Mexican; and number two, if I was French and I was only cooking French food everyone would be like “Oh yeah, that makes a lot of sense.” But, you know, Mexican food has this stereotype of just being melted cheese and that pisses me off.
BC: So, are you going to watch the finale? Do you still watch the show?
Tanabe: I’m watching it. I like to cyber-bully all of my fellow Top Chef contestants.
BC: Any predictions on what’ll happen during the finale?
Tanabe: I don’t know it’s tough. They’re all very good. That was the most interesting part, even the bad chefs are still pretty amazing chefs we only had bad days. It’s so complex.
BC: Who are you rooting for?
Tanabe: I like Doug, he’s one of my favorite ones. He’s a nice guy and very polite and I think he’s been living under the shadow of a much bigger chef so it’s nice for me to see him step it up.
BC: Do you keep in touch with other contestants?
Tanabe: Oh, yeah we talk all the time. Pretty much everybody. We all became really good friends and I steal all of their recipes and make them kosher. (laughs)
BC: Do you think you’ll ever come back to Boston to visit?
Tanabe: Yeah, I would love to. We didn’t get to see the whole city. I would’ve loved to go to see the Bruins because I’m a hockey fan, I wanted to eat more of the seafood, you know? There was so much stuff that we missed, it would be fun to try it. I would like to do something with Stacy there, you know? Maybe have like a Mexican night or- Mexican food, it’s difficult to find good Mexican food in L.A. so I imagine it’s going to be hard to find good Mexican food in Boston.
BC: Anything else you want to tell us about your time on Top Chef Boston?
Tanabe: It was probably the worst experience ever in my life and at the same time it was the best experience of my life. Would I do it again? Yes. Would I recommend someone do it? Probably not. It’s the toughest thing as a chef that you can possibly do.
