Specialty of the House Lambert’s Chef Ky Quintanilla: So Zen By Virginia Clark | Photos by Tina Larkin
K
y Quintanilla’s simplicity is complex. He talks as easily about wild mushroom risotto with white truffle oil and Parmigiano Reggiano as he does about his double-delights — Natalya, 9, and Tatyana, 6. He babies his sauces and coddles his daughters, bringing to each unmitigated love and attention.
Jason Smith, one of his cooks, says Ky is “so Zen” — an unflappable center amidst the kitchen chaos that is the second nature of fine dining. Quintanilla is the young, 30-something, executive chef of Taos’ highly regarded Lambert’s Restaurant, who seems equally unflappable amidst the new digs on Bent Street, where it reopened just weeks earlier, April 5.
dining out summer/fall 2013 • 44 • www.taosmenus.com