Yes, Chef! Feature: David “Tig” Tigelman, Stirling

Making his bones as a personal chef to professional athletes such as former Cleveland Browns players Jarvis Landry and T.J. Carrie, and Cavaliers player Max Strus—Chef David "Tig" Tigelman has a flair for keeping dishes unconventional, eclectic and interesting.

At Stirling, which opened in June last year, he changes the menu every month, calling them Chapters and building dishes around unexpectedly quirky themes. Last month it was taking classics from an 80s office Christmas party and giving them a Stirling twist.

Akron Life magazine recently named Chef Tig a “rising culinary star mixing things up in the 330.” A graduate of the prestigious Pennsylvania Institute of Culinary Arts, when not in the kitchen at Stirling, you’ll find this energetic renaissance man drumming in a band (Coup de Grace) and running his own catering company SLICE (Specialized Local Intimate Culinary Experience).

Q. How old were you when you knew you wanted to become a Chef?
I got my first restaurant job at age 15 and fell in love with dining culture. I had good friends who were in the industry and it seemed like a cool, fun place to be.

Q. What’s the best meal you’ve ever experienced?
The Pork Belly with Crispy Pig Ears and Pickled Chiles at Lola, before it closed down, is the favorite thing I’ve ever tasted. For my top meal experience, it was with some great friends at a restaurant called Bodega in Cleveland Heights. For me, it was the first time I sat back and enjoyed my craft from a different perspective in a really nice restaurant. The three of us enjoyed multiple courses and ate like kings. We had gruyère-stuffed quail with truffle cream corn and foie gras mushroom risotto and a nice bottle of Chilean red wine.

Q. What’s your favorite dish on your menu and why?
I love the Sweet Onion Parmesan Soup with Gruyère croquette and croutons. It’s a fresh take on a classic dish, perfect comfort fare for this time of year.

Q. To garnish or not to garnish?
Absolutely garnish in a functional capacity. I only put something on the plate that’s edible and adds to the context and flavor profile on the plate. I like to accent with colorful gels and oils, tuiles and sometimes micro-greens.

Q. If you weren’t a chef, what would you be?
I probably would have pursued my side job as a drummer full time. I love music and being part of an ensemble. Or I could see myself studying psychology or counseling.

Q. When you cook for yourself at home, what’s your favorite thing to prepare?
I never have time to cook at home. The last thing I made that was really good was a Tikka Masala.

To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. Stirling is located in Liberty Commons in the Valley, at 1288 Weathervane Lane in Akron. Call 330-701-9303 or visit StirlingAkron.com for more information.