CHEF'S BIO
Fathman opened Azure with numerous awards and accolades to his credit. He was a "Featured Chef" in the James Beard Foundation's Discovery Series and he received national recognition as chef at Trio in Boston. Beyond Boston, Fathman served as executive chef at the Waterfront Restaurant in Cincinnati and as chef at several California restaurants including The Water Grill, I Cugini and the Pine Avenue Fish House. It was during this time on the West coast that Fathman fine-tuned his appreciation for regional seafood and a devotion to local products and ingredients. "Cooking with fish takes more finesse than cooking with meat," says Fathman. "Seafood can be unforgiving if it's not properly prepared. It's a delicate line, so you won't see anything that's too over the top on our menu."
Fathman, who attended Cincinnati's Culinary Arts Academy, anticipates personalizing the menu and the Azure dining experience as much as possible. Fathman, who rides a Moto Guzzi, is also an avid artist who channels his creative energies outside the kitchen to abstract impressionism. "For me, there's no greater release than splattering some paint on a canvas," says Fathman. "In the kitchen, I'm inspired in much the same way. The difference is that I've got to restrain myself a bit so the integrity and balance of the ingredients remain intact."
Fathman's propensity for the creative will lend itself to certain elements within the dining room. For example, he has commissioned local artist Steven Murphy to custom design a dramatic tabletop presentation. "The sea salt, butter and a seasonal chutney or relish will be presented in three small, hand-thrown bowls, each one larger than the next," explains Fathman. "Our hope is to convey that every aspect of this restaurant is thoughtful, creative and playful." Another personalized touch from the chef: giving guests "tricked out goodie bags" with homemade cookies, malted milk balls or chocolate truffles with a personal thank you note from Fathman. |
