Hell’s Kitchen: Siobhan Allgood


Siobhan Allgood
Hometown: Rockledge, PA
Occupation: Pub Executive Chef, Philadelphia, PA

What was your first job in a kitchen?
My first job in a kitchen was working as a busgirl for a small restaurant in Elkins Park called the Rib Rack. I worked there for years, moving up the scale from busgirl to hostess/takeout phone orders to waitress, and then I worked in the kitchen making salads and pizzas

What is the first dish you ever mastered?
I remember as a kid loving roasted chicken and it is still one of my top 3 favorite things to eat, but as a kid at 13, I was determined to learn how to cook, since my parents were both MIA. I killed so much chicken by overseasoning it, overcooking it, undercooking it, choppping it up into small butchered pieces, and I couldn’t figure it out until one day it clicked. From the moment I mastered roasted chicken, I had fallen in love with cooking and was determined to master more dishes. That was my turning point in life when i knew I wanted to be a chef.

What is your signature dish?
Seared ahi tuna wrapped in mint leaves, served over purple jasmine rice and an exotic island salsa.

Who was your first cooking inspiration?
My first kitchen inspiration was my grandmother, Helen Crosby. But profeessionally, Rick Bayless.

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