Chef’s Kitchen

Giles began working at fast food spots when he was 15 and started cooking weekend dinners at home with his dad at 17. He attended culinary school at Edmonds Community College while working at a pizza parlor and a catering company. After culinary school, he worked at Ponti from 2003-2006, starting in pantry, moving to saute and then lead saute. He left to help open Hotel 1000/BOKA Kitchen + Bar and quickly took over the banquet operation. When the executive chef position opened at Ponti, he moved back to the familiar kitchen, this time at the helm. Growing up in the Northwest, Giles has always believed in Ponti's mission: celebrating the bounty of the Northwest by using local ingredients sustainably farmed, fished, raised whenever possible.

I love to use citrus fruits to bring liveliness to a dish, especially a wintertime meal. A squeeze or two of lemon or lime juice can brighten up dull sauces or soups, highlighting inherent flavors. I add orange zest to gremolata for a citrus “pop.” I use lemon zest or lime juice in marinades, salad dressings, breadcrumb crusts for fish. Using citrus zest or juice is one way to “cut” through dishes that have a bit of fattiness and bring out additional layers of flavor. For example, simply adding a dash of Meyer lemon to home made whipped cream is a great way to add another flavor dimension.

When buying, choose firm and bright fruit and avoid any with dull or soft patches - this indicates they are past their prime. If you are planning to zest, it’s best to give the fruit a rinse in warm water to remove wax or dirt. To extract the maximum juice, roll citrus fruit around on a flat surface, pressing down firmly with the palm of your hand, this is especially useful for hard-to-squeeze limes. Use juice the same day for full flavor. Some citrus fruit juices like Navel oranges should be used immediately as the juice will turn bitter quickly.