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The SCENE Magazine

Featured Chef Arthur Thomas, Fantasea Yacht Charters

May 10, 2011 07:57PM ● Published by John Ennis

Specialty: I have no particular specialty because I enjoy cooking all types and regions of food. I have a great passion for working with seafood. There are many flavors that can be derived with seafood.

Signature Dish: I really love preparing the simple dish of Chicken Champignon. To me, it is the dish that – when trying to please a group of people – is the one that stands out most neutral to satisfy any- and everyone. It is a tender breast of chicken pounded out and dusted with seasoned flour and pan seared. It is topped with slices of portobello mushrooms with a splash of champagne and fresh garlic, then reduced with heavy whipping cream. It can be served with either a rice pilaf or garlic mashed potatoes and blend of vegetable medley.

Have you ever prepared a meal for anyone famous or infamous? Having worked most of my career in Galveston, there were several distinguished guests that have visited the historic Tremont House Hotel. I was also very instrumental in the inauguration of Mardi Gras coming back to Galveston in the early ’90s. I have recently had the honor of gracing the presence of DeMeco Ryans aboard FantaSea Yacht and seemed to really enjoy the cuisine. If I had to sum it all up in a nut shell, my wife (Stephanie) is probably my most famous person that I entertain with food and probably my biggest fan.

Please share one special cooking tip or technique for our readers: The biggest tip I can offer anyone after 20-plus years in the hospitality business is to have a passion for making people happy and satisfied, and to truly enjoy what you do.

Fantasea Yacht Charters 2551 South Shore Blvd. Suite.C, League City 281-538-9600  •  www.thebigwhiteboat.com

Dining, In Print Fantasea Yacht Charters Chicken Champignon Mardi Gras Tremont House Hotel

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