Chef John Fraser, a three-time Michelin Star recipient and founder of JF Restaurants, joined Cheddar News from La Marchande to cook up a breakfast dish and discuss his favorites in the kitchen.

<div class="block">Chef John Fraser, a three-time Michelin Star recipient and founder of JF Restaurant, joined Cheddar News from La Marchande to cook up a breakfast dish and discuss his favorites in the kitchen.</div>

Wake Up With Cheddar

In The Kitchen With Chef John Fraser at La Marchande

And chef John Fraser is a three time Michelin star recipient owner of restaurants here in New York, California Florida. He's also in the kitchen right now. Cooking up some dishes with our very own Shannon Lanier this morning. Good morning, Shannon. That's right. Good morning. We're here at the, at the Wall Street Hotel cooking up some amazing dishes with, of course, the one the only Michelin star chef John Frasier. Thank you so much for having us here today. Thank you. All right. So what are we gonna be cooking this morning? So we're gonna make a breakfast, fried rice, breakfast, bacon, brown rice, extra, healthy, extra protein, a little bit of mushrooms, top it with a runny egg and some chili crunch, right? So what do we do first? We can turn on a walk and get our bacon rendering and I'll have you just throw this guy in here and throw it in this in there and as I continue, just keep going, stuff in, keep on going in. So as I do this, talk to me about how your restaurants have been awarded two Michelin stars over the years. What is the secret we got one about a decade ago on the Upper West Side. And um, wait, wait, wait, you going too fast. I'll tell you, I'll tell you when and recently got one in Tampa, Florida uh for our restaurant. Lilac. Wow. So is there a secret to becoming a Michelin Star restaurant? Ok. Uh The secret I would say, you know, you, you, you can get an award, award gets taken away for us. It's really about providing hospitality every day, being disciplined and being committed to uh our guests. And the food has to taste amazing fresh. Is that the secret also? Like it's ingredients, but it's also a level of hospitality, our beverage services, our service team, they do a fantastic job. Yeah, because the food tastes great and people are gonna still complain. So bam, look at that. I'm great sous chef just throwing stuff in. I have no idea what I'm doing but I can throw stuff in the pot. OK. So you've cooked all kinds of cuisines from American. They're Greek, they're Turkish just about everything. Is there one that you like to cook more? So I'm, I'm, I'm, I'm born Greek. So Greek is kind of where my, my heart goes, but recently we've been pretty excited about Italian. Yeah, we started working on pizza and pasta. I think that's something that we can really get into. Now, is there one that you still hope to join to add to the menu burgers if you want to open a burger joint at some point would be Michelin star burger. This is an everyday thing. This is an everyday thing. What do you think that makes a Michelin star chef stand out amongst the other chef? You are like a burger chef. I think it's pedigree. You know, we work for a really long time until we get to the position of chef. Um For me, it's about having worked for every position in a restaurant before I got to the top, right. Let's go. Ok. There we go. Bam. So those in there it's in OK. No peas, bam shoots. OK. And I'm gonna have you drop that egg there into this warm water. A lot of pressure. OK. So chopping the egg into the warm water. We're gonna let that sit and simmer our guest and then we're gonna put it on top and plate it. So a lot of fun. Now, is it always this calm in your kitchen? It's like very calm and like are you like the people on TV? They yelling? Come on. No, no, no, no, no, no, no, no. Those days are over those days. OK. Good. Yeah, we do a lot of coaching. We do a lot of mentoring. We try and bring our people up and uh help them see the light. OK. Well, I like the light that I'm seeing with this meal here. It looks delicious so far and we're also gonna sit down, we're gonna cook. Just other things that are gonna be shown at our table and then we're gonna eat this coming up in a few minutes. So we only have about 30 seconds here. We're gonna see if we can finish this in time to show you guys what it looks like. Once it's plate, have you pull that egg out there putting it on the plate. This is the hardest part. I'm pulling the egg out without breaking it. Here we go. Right on top. Right, right on top. Bam. There we go. I'm gonna top with a little bit of chili crunch. Oh, chili crunch. I love the colors of that as well. Wow. See when you're a Michelin star chef, you can make plates look like this. This is technically simple enough for people to make it home. But will it taste as good as this does? We're gonna find out when we come back in just about a half an hour. We're gonna be back out here live to taste some of his amazing meal. So stay tuned back to you guys.