by Johanna Bernhard
Craig Decker takes a hands-on approach to cooking at the Wharf Pub & Restaurant in Edgartown. At the Wharf, preparation is key to making his cooking sleek and fabulously delicious. During a summer stint at the restaurant 10 years ago, Decker returned in March to take on the role of executive chef. He also works at Rockfish, the new restaurant next door, which is also owned by the Coogan family.
How did you get your start as a chef?
I went to college for Biology and Chemistry and worked in restaurants to put myself through school, cooking. It was something that I thought I just had to keep doing after I graduated. Then I went back to school, I went to the Culinary Institute of America in Hyde Park, NY. I’ve been working in restaurants since I was 16.
What’s the signature dish at the Wharf?
It’s seasonal, so the lobster roll right now is very popular. The roasted cod is one of our signature entrees. The chowder is definitely one of our signature dishes, it’s won the chowder contest like three years in a row.
Do you ever mix it up when you’re cooking?
Usually, I like to take a classic dish and put my own spin on it.
Where do you get your ingredients from?
From all over. I usually try and stay local, as far as New England. With the seafood it’s all from these waters. The lobsters come from Maine, but the clams, scallops and swordfish are all caught off these waters.
What’s the best thing about being a chef?
You have to love what you do, and I love what I do.
What’s your favorite thing to eat?
I eat to my mood. If I need some comfort food I go for a burger and if I want a little something more upscale…I’m a lobster fan, I could [eat] lobster all the time. I like a steamed lobster.
