Q&A: CRAZIES Nominee "Best Chef of the Year" Emily Mingrone of Tavern on State

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. We are excited to showcase the nominees for BEST CHEF OF THE YEAR in our new series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Emily Mingrone of Tavern on State in New Haven.

1. When did you decide you wanted to be a ‘Chef’ and was their a particular moment or event that led to it?

For me it was a combination of moments. I had been cooking and eating great food with my dad since I was young, and then when I was in high school he opened his own catering business and deli. I worked there for a while and then went off to college to study psychology and get a “real” job. I changed majors a few times, and while it was all interesting it didn’t really do it for me. I had always worked front of house in restaurants on the side to pay the bills and there was a point I just realized that that’s where my heart was. I mostly love to eat really good food and that’s what led me to want to create it. I also love that there’s always something new to learn or experiment with, never boring.

2. If you couldn’t be a chef, what would you be passionate enough about to make a career out of instead?

I think I probably would have been a vet or something. I love animals so much, although not sure I could have dealt with the constant heartbreak!

3. Has Covid made you a better/worse chef? What have you done to balance your work/personal life throughout the pandemic?

It’s definitely made me a more resilient chef that’s for sure. My business partner and I always joke that if we can get through that we can get through anything. It’s still been really challenging--between staffing issues, supply chain issues etc etc. It’s forced us to think on our feet and really push ourselves to the point of madness at times. But I’d like to think we’re better for it. And our second business was born from covid! So that’s one silver lining.
My personal life and my work life are often wrapped up into each other. The beauty of owning my own place is that my friends and family can come hang out and support the restaurant and I still get to spend a bit of time with them and maintain some sense of normalcy. Everyone’s been really supportive and understanding for the most part.

4. How do you think people seeing you on the list, or winning, will affect your business.

I think it will positively affect our business. People approach me now at the restaurant saying they voted and that they are so appreciative of what we’re doing. It’s created a nice level of camaraderie between the staff and guests as well, my team and I are so proud to have been recognized for this honor. I hope the broad reach of such an award will encourage more people to visit our little corner of New Haven.

5. What is your favorite restaurant in CT(can’t be you own) and why?

It’s too hard to pick just one. My local faves are Jerry San’s sushi in New Haven and Lao Sze Chuan in Milford. For date nights we love The Whelk & Kawa Ni in Westport, Millwrights in Simsbury, Grano Arso in Chester & Oyster Club in Mystic. I am lucky enough to have friends in all these places and it’s really awesome to see them crushing it alongside us.

6. What do you consider to be your signature dish?

I have to say this is my least favorite question! I don’t really feel that I have a signature dish because my menu changes all the time. I get bored too easily to have a standard dish that is “mine.” My signature is just cooking simple, well seasoned food with seasonal ingredients. Precise cookery is key—attention to detail!7. What is your favorite part of being a Chef in CT?
Definitely the community. There’s so many great chefs around here and many of whom I’ve had the opportunity to work for and learn from. It’s like a little family no matter where you are dining in the state. Also the seasons in Connecticut are also really awesome for the way I like to cook. Lots of great stuff available throughout the year as the weather changes.