a flawless dining experience. Their precision, their pallets for assembling
ingredients, the plating presentations, and some mutual particularities for detail
are just a few reasons why they work so well together to create the level of
cuisine they serve.
“We have the same vision. We also have a very similar style,” says Stocks. “It’s
nice working with someone where you don’t have to worry about what the other
is doing. At my old job, it was a 12-person kitchen. I felt like I was babysitting all
the time.”
As integral a part of the Holdfast Dining experience as the eating, is being
audience to the preparation which happens before your eyes.
Watching Preisch and Stocks work together is like watching a ballet. It’s dinner
and a show. I’ve never seen chefs flutter with finesse while no words need be
exchanged. To watch, drink, eat at Holdfast you’ve got to be quick to respond
and open to dining on whatever thoughtfully prepared menu these two young
culinary savants have in store for 14 lucky guests at a time.
To be a part of the Holdfast email list and reserve a seat at this
chef’s table rubbing elbows with other culinary adventurers like
yourself, sign up to get your invites at holdfastdining.com.
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