Chef Love urbanizes U.S. western cuisine

By Richard Leong

NEW YORK (Reuters Life!) - Texas-based Tim Love is known for his sophisticated interpretations of U.S. western cuisine while preserving its bold flavors and multi-cultural origins.

Meat and wild game, the focal point of Love's cooking, are often paired with global touches such as Swedish lingonberries and Spanish Manchego cheese.

In 2003, the self-taught chef and a crew traveled in a trail drive from Fort Worth to New York City after the James Beard House invited him to cook a celebration dinner in honor of the late chef and food writer's 100th birthday. During the trip Love, 36, bought ingredients from local markets, which he used for the dinner.

Love, who often sports a cowboy hat, owns three restaurants in Fort Worth including his flagship, The Lonesome Dove Western Bistro.

He spoke to Reuters about his cooking and why Australians like Texans.

Q: What makes your cuisine "urban Western"?

A: "I was born and raised in Denton, Texas, so in Texas you are around a lot of different cultures all the time. There is a lot of hunting capabilities in Texas so that style of cooking encompasses a lot of wild animals and cultures that make up the West. You have the Germans, Italians, French traders and Chinese railroad workers and all these influences using native ingredients. I've taken all those cultures and urbanized it."

Q: What part of the world inspires you now?