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Chef Chuck Treadwell, Market Bistro

Market Bistro chef Chuck Treadwell.

Market Bistro chef Chuck Treadwell. Credit: Newsday / Allejandra Villa

Chuck Treadwell, 37, is chef at Market Bistro in Jericho. He lives in Lindenhurst.

What's the most surprising thing a customer has ever asked for in your restaurant?

It always shocks me that people will ask for items not on the menu. Not old menu items but items we've never served, like hot dogs.

What would people be surprised to hear you like to eat?

I'm always a sucker for chicken wings. I enjoy mine the best, but there's a place in Lindenhurst, Duffy's Ale House. It's a wing-themed bar-restaurant. They make great dry-rubbed hot-and-spicy wings.

What's the new kale?

I think kale is still hanging in there as the new kale.

What's the last great meal you had?

Anything cooked at home, not by me, is always a great meal and a great time. At a restaurant, I'll go with Kitchen A Bistro in St. James, where I recently had a bi-cut marrow bone filled with red-wine-escargot sauce.

Electronic devices at the table: Love them, ban them, don't care?

I heard Rick Pitino talking about taking his players out to dinner and he has everyone place their cell phones in the center of the table. The first one that picks up their phone pays the check. It's never going to happen, but I'd like to see restaurants implement that.

How do you handle staff romances?

I usually ignore that stuff until it goes away.

What's your worst kitchen nightmare?

I'm sure every chef has had this one. It is a Saturday night, 8 p.m. and the ticket printer won't stop. Next thing I know, everyone in the kitchen is gone, except me. The ticket printer just keeps printing orders.

What did your mother say about your becoming a chef?

She actually gave me an Easy-Bake Oven on my 5th birthday. So I think she had a plan.

Who's your culinary hero?

Scott Bryan at Veritas has had the biggest impact on how I cook and taste food. He showed me how simple and flavorful food can be. Also Bill Holden has shown me in the last two years how to run a successful restaurant and business on Long Island.

What's your favorite cooking tool?

It's a toss-up between the Vitamix blender, a mandolin and Edlund tongs. I'm very particular about my tongs. The ones by Edlund are not too lose, not too tight, just right.

What's your go-to pizza place?

Imperial pizza in Lindenhurst.

What makes a great customer?

Anyone with an open mind.

What do you think of reality cooking shows?

I used to like it when Food Network had actual cooking shows that tried to teach people about food and cooking. Now everything is a competition. I don't get it.

What seasonal ingredients get you going?

Anything in the spring. Asparagus, peas, sugar snaps and morels. A: They're delicious B: They mean that summer is just around the corner.

Other than where your restaurant is located, which town on LI has the best food?

Bay Shore is usually a good bet: Lake House, Aji 53, Tullulah's. And Patchogue is really getting good -- PeraBell, Bobbique, I hear good things about That Meetball Place.

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