Yes, Chef! Feature: Louis Prpich

After graduating from the prestigious Pennsylvania Culinary Arts School, where he honed his specialty for seafood and coaxing delectable stock from the skin and bones, Chef Louis Prpich headed to New England for a stint at Boston’s Wyndham Hotel.

When he left the birthplace of clam chowder and returned home to Akron, he had the chops to open his own restaurant. Chowder House Cafe instantly became a local destination for seafood lovers. With walls awash in a riot of colorful murals, diners enjoy the funky vibe, set off by dishes with Southern, French and Vietnamese influences.

Consistency is a hallmark. The eclectic eatery has been nominated 10 times consecutively by the Plain Dealer as one of the best restaurants in Northeast Ohio.

Q. How old were you when you started cooking?

My grandmother was from the South, so as a young boy I was always helping her in the kitchen, canning and taking care of our garden. I started cooking professionally when I was 22.

Q. Looking back on your career, is there anything in particular that makes you proud?

I’m very proud of having the Chowder House for 15 years with my partner, Kerry Prpich, but without the support of her and my children it never would have happened. So I’m most proud of my family.

Q. Who is the most influential chef in your life?

Probably Anthony Bourdain. The way he wrote and talked about food, the passion he had for it, was a great influence.

Q. What’s the most memorable meal you’ve ever experienced?

That’s a tough one. Honestly I think it is one of the last meals that my mom cooked for me. It was basically a great meal of ham and beans, meatloaf and mashed potatoes.

Q. What’s your favorite dish on your menu and why?

I really don’t have a favorite, my favorite thing about our menu is how fresh everything is, how it’s prepared and plated. The Alaskan Halibut, (seen here), is a good one, though.

Q. To garnish or not to garnish?

Currently we use microgreens. I think as long as the garnish complements the flavors of the dish then it’s OK. 

Q. What music do you listen to when you’re working?

It varies, but if I’m here by myself it’s either heavy metal or rock.

Q. If you weren’t a chef, what career path might you have followed?

Looking back, I think maybe something in marketing.

Chowder House Café is located at 1244 Weathervane Lane in Akron’s Merriman Valley. Call 330-794-7102 or visit TheChowderHouseCafe.com for more information.