Getting CRAzy with Chefs Carlos Perez and Emily Mingrone

Chef Carlos Perez does not sit still. When you account for all he tackles, you’d swear he was working with a different clock than the rest of us. From his place as Executive Chef at At the Corner, to now running the adjacent ATC South, to pop-ups and countless collaborations with chefs across the state, it is no wonder that he and his team were recognized by the Restaurant Association. Known for his colorful, inventive dishes, acknowledgement like this is truly heartfelt.

“The nomination and win were both super humbling. Honestly, the past couple years have been such a whirlwind. I started at At the Corner during the first few months of the pandemic, just a couple weeks after restaurants were forced to shut down. It was already intense. Then, trying to pivot and change the way we operate, jumping through all sorts of hurdles while trying to maintain my creativity, kept me busier than ever,” says Chef Perez. At the Corner is a well-known gathering space, serving everything from juicy burgers and steaks to seasonal creations and brunch. “Having all the hard work our team has put in to be recognized by the CRA was beyond fulfilling, never mind actually going to the awards and winning.”

With Scott Dolch and Yvette Tavares at the helm, the Connecticut Restaurant Association has been on the front lines throughout the pandemic, lobbying on behalf of restaurants large and small. From assisting with financial relief, to social media plugs and interviews, to setting up outdoor dining spaces and to-go programs, the CRA has gone to bat for member restaurants in every possible way. The end-of-the-year gala is not only a way for chefs and kitchen staff to be rewarded, but for the CRA and all they do to be acknowledged, as well.

[The CRA] has fought throughout the pandemic and has represented us every step of the way…they’ve really helped to unite our industry. We’re lucky to have them. -Chef Carlos Perez

“It was incredible to be able to look into the crowd and see so many people who share the same passion for food as I do. There were people [there] who inspired me early on in my career and new, fresh faces that I had just met, all brought together in one room, for one purpose: to celebrate our industry,” says Perez.

In addition to keeping everything going at At the Corner, Chef Perez and his team took on additional duties when the space adjacent to the restaurant in Litchfield became available. After numerous successful taco pop-ups, it seemed a natural choice to focus their efforts on a casual, fun, taco and cocktail-forward space, resulting in the founding of ATC South last November.

Like Chef Perez, Chef Emily Mingrone is always on the move, with a mind that never sleeps. Known for the wildly inventive ways she presents simple ingredients, she might be deemed part scholar and artist, as well. She grew up in the kitchen, in the deli and catering business her father owned, and went on to work in restaurants across the state. Eventually, she stopped working for restaurants and started working on them. As of April 2022, Mingrone and her team will have opened three businesses within three years, and the CRAzies found her reaping one of the highest rewards — Chef of the Year — amidst a growing food empire.

COVID was and is really hard — so the [award] recognition was a nice reminder that we not only survived, but that we are thriving. -Chef Emily Mingrone

“The nomination and subsequent win were really amazing for us, especially after only being open for a couple of years. I’ve been working really hard to make a name for myself serving the type of food that I like to cook, and it’s been so gratifying to have it so well received and acknowledged on such a broad scale. And, of course, it was a huge honor to be the first female nominated and have our hard work recognized.” To date, Mingrone and business partner Shane McGowan have opened Tavern on State restaurant, Provisions on State butcher shop, and this spring, will open Fair Haven Oyster Company along the Quinnipiac River.

When asked about the moment she won, Chef Mingrone recounts, “to receive the award in front of a room full of my peers, mentors, and staff was so exciting — a true full-circle moment for me, career-wise. I had worked for and with many people in that room, so to have my own time to shine after over a decade of pushing was really incredible.”

Mingrone and her team are excited to bring their “simple ain’t easy” formula to their new restaurant, Fair Haven Oyster. It’s a motto she’s followed since her early days in the industry. “We’re always trying to be better than we were yesterday,” Mingrone says, “and this doesn’t necessarily require any extra fluff — we’re actively trying to make things simpler. We try not to manipulate the ingredients too much, yet pair them on the plate in a way that makes sense but is still inventive. It keeps us firing on all cylinders, trying to be the best we can be, and I am very excited to bring this mentality to Fair Haven Oyster Company.”

The oyster bar was in the works even before the butcher shop, Provisions on State (which opened in 2020), but COVID considerably delayed the planning. That recently changed when the ideal space presented itself, along the river and just a mile from her State Street businesses, putting the plans back into motion. Fair Haven Oyster Company will present an eclectic, elevated take on classic New England seafood. “We are excited to draw people into the beautiful riverfront community on that side of town that doesn’t get as much recognition as it deserves,” says Mingrone.

Dedication to their craft and painstakingly industrious personalities are shared traits that help place both Perez and Mingrone among the very best chefs in Connecticut, but it isn’t the only thing they have in common. With new ventures on the horizon for each, it seems they also share an appetite for more.

> At The Corner: 3 West St., Litchfield; 860-567-8882

> Tavern on State: 969 State St., New Haven; 475-202-6883