Crystal Wise
First, let’s clear the air: Wolfgang Puck is not the new chef at Café Modern, as some in Fort Worth have been inclined to believe. However, the celebrity chef’s self-named catering company has taken over the food and beverage program at the Modern’s soon-to-reopen restaurant.
Leading the kitchen will be executive chef Jett Mora, a California native who spent years working with Puck and his team of chefs to create menus for corporate galas, weddings, and special events.
Mora answers five quick questions:
FW: You moved to Fort Worth a while back to start prepping to reopen Café Modern. Where have you eaten that’s blown you away?
JM: I’m staying in the River District, next door to Heim BBQ. But I always like to try the original location of a restaurant. So I went to the original on Magnolia and waited and waited in line — and absolutely loved it. I didn’t want to do it all in one sitting, so I didn’t try everything. But the sausages and pork ribs were outstanding. I can’t wait to go back.
FW: You’re taking over a restaurant known for a menu that shifts with the seasons and focuses on local and regional ingredients. How does this align with your style of cooking?
JM: I don’t know how to cook any other way. In my short time here, I’ve already been reaching out to local farmers, hoping to cultivate relationships. Seeing the products first and seeing what’s fresh — that’s engraved in me. In spring, we have peas and asparagus. In the summer, it’s corn and tomatoes. It’s the cycle of life and the only way I’ll cook.
FW: The menu hasn’t been finalized yet, but can you share some of the planned dishes?
JM: We’re definitely going to do a fresh pasta. I’ve tasked myself with making whole grain pasta from scratch. I’m also thinking about a cacio e pepe pasta but a healthier version. There will be salads and sandwiches, too. We’ll see what ingredients come into play. There will be a little bit of me in there. My personal wheelhouse is Asian cuisine, so you’ll see some Asian-inspired dishes here and there. I’ve got a repertoire of Wolfgang Puck recipes that are tried and true. Of course, we’ll be cognizant of what our guests like and don’t like, and we’ll adjust accordingly. But we’ll push the boundaries, too. I’m open to new ideas. I’d love to collaborate with other chefs. My kitchen is open.
FW: You came into cooking a little later in life.
JM: I was in the finance and real estate world for years. And then in 2007 – 2008, when the recession hit, I took a step back to reflect on what makes me happy and what gives me a sense of worth, and to be honest, it wasn’t the world of finance. Food’s the ultimate binder. It’s something that brings us all together. That speaks to me more than sitting in a cubicle.
FW: What was the most sage advice Wolfgang offered you?
JM: Whatever you choose to do, do it with passion. Put your heart into it. Or it’s not worth it.
Café Modern is slated to reopen in May. themodern.org
