In part 1 of WOM's interview with Craig Strong we learned more about this passionate chef's philosophy towards his cuisine and the creative process behind creating Michelin rated food.

In part 2 we talk about Michelin ratings, which dishes he recommended to Michelin and why he is such a happy chef. He also shares the recipe for an easy to make dish that is delicious.

Why do you think you won and retained a Michelin star?

I am passionate, love my work and consider it a labour of love. I have been able to create consistency because I am well supported and this allows me to do things that perhaps others can't. Winning is a combination of everything, the food, the location, the service.

Everyone on my team was committed to the goal of retaining the star and working towards a second. We are striving for excellence and let the stars fall where they may.

What does winning the star mean to you?

I had worked with four European chefs in Europe and all they talked about was Michelin stars. I had thought that working in the US it would be something that I couldn't achieve, when I heard Michelin was doing an LA guide it was an opportunity for a dream to come true and it did.

It really stoked the restaurant's fire and pushed people to raise the bar in LA restaurants, other guides and ratings are important but Michelin gets a lot of attention. I would love to achieve a second, it would be a thrill and we are working towards that.

What steps are you taking towards getting that second star?

We have recently hired a sommelier, the restaurant has always had an impressive wine list, but the addition of a skilled sommelier takes the guest's experience to another level. Also we have a new manager, who used to be a chef, and it is a wonderful collaborative relationship, which is pushing the restaurant to new levels.

Re food, it is a never-ending pursuit...I sleep with a notepad by my bed, I am always reading books on food, and I always want to do better, but I will never be satisfied. I consider myself a tormented artist, but that is fine. Being a chef is my jour de vive, my reason for living, my lust for life.

Did you have any idea when Michelin reviewers were in the restaurant?

We were contacted and asked what dishes represent the restaurant, so we knew we were on the radar, but we never knew when the reviewers were dining here.

Which dishes did you tell Michelin were representative and why?

I like all the dishes and so it was hard to choose and told them quite a few. Zucchini Flower Tempura stuffed with Brandade, Micro Greens and Romesco Sauce, and Liquid Polenta with Quail Egg, Serano Ham and Shaved Truffle were two of those. These dishes are simultaneously simple yet complex. The brandade dish is healthy and made from fresh cod and is very Spain. The Liquid Polenta is fun, it feels like cheating but not...the liquidified polenta has the illusion of melted cheese on the plate, which is high in fat but this dish was almost fat free. The other ingredients elevate the dish to a sophisticated level. And like most of my dishes there are only four ingredients, but I have played with them to create sophistication.

I also mentioned several desserts including the “Spanish” Virgin” - Yoghurt Olive Oil Sponge Cake, Crema Catalana Foam, Marinated Blackberries, and Extra Virgin Olive Oil Ice Cream. I began with the idea that olive oil was a fat like butter and then I thought of the fruity olive oil, Arbequina and thought that sounds like dessert.

My time in Spain has had a big influence on my life and my dishes. And it fits with the Mediterranean-style weather we have in Southern California.

Do you subscribe to the SOL (seasonal, organic, local) movement?

I am a big fan...it supports the local community, the quality is better because produce is picked when it is ripe and therefore tastes better, and it is also more cost effective. I use SOL produce as much as possible (and have done wherever I am), for example I use organic beef from California, in fact a lot of my produce comes from Southern California. One of my suppliers delivers micro greens as ordered straight from the garden.

One of my vegetable suppliers says that if California was a country it would be one of the largest food producers, we are very blessed to live here. I am always changing the menu inline with the seasons and the produce available. Some dishes may stay a couple of months if I love it or it might become a signature that I refine and develop.

I also like to eat seasonally and enjoy the anticipation of the start of each season and what produce it will bring.

Of course I still source some ingredients from overseas, those special ingredients that I want, such as white truffles.

If you could only eat one cuisine for the rest of your life what would it be?

I love Mexican food...family meal in the kitchen is Mexican three out of five nights.

You are one of the happiest and most passionate chefs I have met, is there a secret?

I feel due to the Langham's (author's note: the property became part of the Langham's portfolio in January) support the restaurant and the hotel is at a fantastic point and I am thrilled to be part of it. The Langham has regenerated the restaurant and is the best thing to happen to it, it has brought new energy.

I feel that I am on the cusp of realising the restaurant's potential, and that I will achieve that vision. I want more stars and I am being given the support to reach this goal. I have never been more excited about a job than I am now.

The Dining Room's Crab Salad with Avocado and Pink Grapefruit

• 1 pound crab meat
• 1 avocado
• 1 pink grapefruit
• ½ cup vanilla bean mayonnaise
• 2 cups spring lettuces/micro greens
• ¼ cup honey sherry vinaigrette

• Vanilla Bean Mayonnaise
• 2 egg yolks
• 1 tsp lemon juice
• 1/2 cup grapeseed oil
• I vanilla bean (scrape seeds)
• Mix yolks, lemon juice and seeds inside vanilla bean pod. While whisking constantly slowly drizzle oil until fully incorporated.

• Honey Sherry Vinaigrette
• 1 tbsp honey
• 2 tbsp sherry vinegar
• ¼ cup grapeseed oil
• Mix all ingredients.

• Sesame Wafer
• 3 sheets of filo dough
• 1/4 cup clarified butter
• 1/4 cup honey
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds

Warm honey and butter together. Brush filo dough with mixture stirring each time you brush and layer three sheets together. Brush top layer and sprinkle with sesame seeds. Cut into squares and place on to bake sheet pan with silpat. In a preheated 375 oven bake 7-10 minutes or until golden brown.

Assembly
Mix crab meat with mayonnaise. Peel avocado, remove seed and slice. Peel grapefruit and section fruit. Toss greens with vinaigrette. See image for plating suggestion.