TAO YUAN RESTAURANT chef/owner Cara Stadler started her culinary career at an early age, and has worked around the world.
The chef of Brunswick’s Tao Yuan restaurant, Cara Stadler, began her foray into creating gourmet cuisine early in life. In her teens, she was already working in upscale gourmet establishments in Berkeley, Calif., and in Philadelphia. She honed her skills in Paris and worked at the Michelin-starred Versailles restaurant Gordon Ramsay Au Trianon Palace.
Her professional career then brought her to Singapore and China. Stadler has cooked with her mother, Cecile Stadler, for about 20 years, and the two began a professional partnership in 2009 when they formed the private super club Gourmet Underground in Beijing.
Cara and Cecile Stadler opened Tao Yuan at 22 Pleasant St. in 2012.
Including Stadler, five chefs from Maine were nominated for James Beard Awards in three categories, although no one won this year. Stadler was nominated for Rising Star Chef of the Year; she was a semi-finalist in the same category last year.
Stadler continues to push culinary boundaries as she works on opening a new chapter at Tao Yuan. Plans are underway to build a greenhouse at the restaurant in which to grow fresh produce year-round for both Tao Yung and its sister restaurant, Bao Bao Dumpling House of Portland.
The Portland resident answered questions from The Times Record about a life in the kitchen, working with family, and the lure of fresh ingredients.
The Times Record: You’ve worked closely with your mother, Cecile, in your career. What are the challenges and rewards in working so closely with family?
Cara Stadler: Family is forever, and with that I know that my mom always has my best interests in mind, not just a financial one, and that she will always have my back no matter how sticky a situation we are in.
The challenge is maybe since we are family we are too close, we fight like family, which sometimes throws people off as we are fighters, but we always make up quickly. It’s just how we fight.
TR: You’ve worked around the world in Beijing, Versailles, etc. How did you end up in Maine?
CS: My family has had a home in Maine for four generations. When I was living abroad for six years and wanted to come home, I always knew I wanted to be close to family and my parents were living in Maine and Beijing at the time, so Maine was an obvious choice.
TR: Why was Brunswick chosen for the location of Tao Yuan? How does working in Brunswick influence your creativity in the kitchen?
CS: The farmers market has always had a major influence on our style of food, we source locally, and we are lucky to have Six River Farm in our town. They have the most amazing produce.
We chose Brunswick for its space, the empty lot in back has always been a relevant part of the bigger picture of Tao Yuan and having a greenhouse was always part of the plan.
TR: What does it mean to be nominated for the James Beard Award, and how does that compare to other accolades you’ve received in the past?
CS: It’s the biggest, the one that I think every American chef strives for. It’s a huge honor and if I ever win one, it will be a long-term dream come true.
TR: What can you tell me about the aquaponics project at Tao Yuan, and why was this something you wanted to pursue?
CS: A greener approach toward food has always been something important to me.
This project was something we had been considering since we opened and now it is starting to become a reality.
jswinconeck@timesrecord.com
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