Brad Watts has worn the white toque in several places during his 12 years in Jim Fiala’s constellation of restaurants, including Clayton’s The Crossing and the now-defunct Liluma in the Central West End. On May 31, Watts resumed his erstwhile role of executive chef at The Crossing, located at 7823 Forsyth Road, replacing Mike Craig.
“(Watts is) very creative, he’s a good manager, (and) he takes great care of my staff … he’s just a superstar,” said Fiala, who also owns Maplewood’s Acero. “He’s been a loyal team player, and I’m delighted to have him running our busy kitchen at The Crossing.”
Beginning in 2003, Watts was executive chef by turns at The Crossing, Acero and Liluma, rotating frequently to the position where he was needed most. When Liluma closed in late 2012, Fiala, seeking to keep the chef with the company, made Watts The Crossing’s front-of-house manager, where he kept tabs on the beverage program and oversaw service. When Craig departed last week, Watts resumed his post in the kitchen.
“I want to make sure I keep people excited,” Watts said. “I want to stay within the realm of (Fiala’s) philosophy: seasonality, making sure we have as many local spring vegetables on the menu as we can.”
Other than a few subtle tweaks to a dish here and there, Watts said he has no plans to change the menu. His goal, he said, is to continue the sturdy reputation already enjoyed by The Crossing’s kitchen, known for its deft fusion of French, Italian and other Continental cooking styles.
“I’m a very technique-driven chef,” he said. “I just want a piece of fish cooked perfectly and a sauce that really complements all that and is done just right.”
This article appears in June 2014.