Chef Spotlight: Chef Pushkar Marathe - Stage Kitchen / Ela Curry Kitchen / Mango Mercado

Chef Pushkar Marathe, formerly of Miami hotspot Ghee, has brought his talents to North Palm Beach with the inception of his first solo venture, Stage. Chef Pushkar’s culinary career has taken him all over the world and with Stage, visitors can experience the breadth of his travels, all the while paying homage to his Indian roots. Infused with his other influences, the menu offers eclectic yet approachable dishes, highlighted by bold flavors and the freshest local ingredients. Recently, I had the pleasure of sitting down with Chef Pushkar. Below are a few gems from our conversation… 

First things first Chef, what’s the story behind the name Stage (pronounced “stahge”)?

Stage means an intern or trainee, the inspiration we take from it is - we are always learning and evolving, we cannot ever say we know it all. It’s lowest position in any kitchen relates it to humbleness. As a stage you are always learning in different kitchen different techniques which relates to our global/worldly concept with roots in India.

The menu at it’s core is an ode to your Indian roots. What other influences have made made their way onto the plate at Stage?

I am born and raised in India so are the roots of the restaurant, I traveled and lived in many different countries (Switzerland, USA, Qatar, UAE, Cayman Islands, Bahamas) while living in these amazing countries I came across many different cultures, stage is a homage to all the cultures And people came across my journey. 

You’ve worked in a number of renowned kitchens in your career. Has any experience you’ve had stand out above the rest?

Every restaurant was special in its own way and a different learning experience. 

You are a trailblazer of sorts brining elevated Indian cuisine to North Palm Beach. How did that fact inform your decisions when crafting the menu?

I believe there are no rules and we have empty canvas to paint our picture. 

Vegan food is all the rave now. What is the one Vegan dish on the menu you would recommend?

Grilled eggplant, and our quinoa salad with turmeric dressing is a must try.

Other than your Vegan offerings, what dish would you consider as your “money dish”?

It’s a hard one, it’s like asking which one of your kids is your favorite. A lot of thought and emotion went into creating all of our dishes so they each hold a special place in my heart. 

With the onset of COVID which has been devastating to the hospitality industry, what practices has your team implemented in order to adjust to the new normal?

Cross utilizing ingredients, and multitasking on day to day operational tasks is a key to success. We took it day by day, implementing a positive approach to each situation, and also tweaking the menu a bit so it travels well when packed for carry out.

Local favorite, Twisted Trunk Brewery happens to be your neighbor. Can you talk a little bit about your collaboration with them?

We have a great relationship with our neighbors at Twisted Trunk. We always have a server over at Twisted Trunk for their patrons so they can enjoy our food while having some amazing brews. We crafted a few menu items with Twisted Trunk in mind such as Spicy Fried Chicken Sandwich, Korean BBQ ribs.

Stage’s partnership doesn’t end with Twisted Trunk. Who are some of the other local folks that you have forged relationships with?

We are all about supporting local, we work with Aioli West Palm Beach, who provides us with amazing sourdough bread and brioche buns made fresh for our fried chicken sandwich. Gratitude Garden Farms from Loxahatchee, we have a great relationship with them. Cod & Capers for all our seafood. Even the build out of a restaurant was done using local talent.

Give one word to describe your food to someone who has yet to visit Stage?

Flavor-forward.