Chef's love of cooking comes from his large family

Derek Rettell likes to keep things simple. As the owner of D.O.C. Wine Bar in Lombard, he puts a twist on traditional comfort food and the results are delicious. The Chicago resident and Michigan native is responsible for opening several area-restaurants, though he started as a humble baker in his mother's kitchen.

A first time father to be, Retell loves the fast pace and constant change of the cooking industry, and is always on the lookout for new ways to please is guests.

Where did you learn to cook? I come from a large family and everything revolved around meals. I never wanted to do the dishes, so I opted to cook instead and ended up loving it.

What was your first cooking job? I actually stated my own baking business when I was 15 years old and sold my products to local golf courses. I made good money, but my mom wasn't completely thrilled that I was doing all this out of her kitchen!

What influences your cooking? I'm always looking for new ingredients and new ways to use them so I can have the best results. I'm never entirely satisfied though, and so I keep looking for new ideas.

What are your three most trusted ingredients? Fresh herbs instead of dried whenever possible, great olive oil and a variety of nuts. I have about six to eight (nuts) on my shelf right now.

Tell us about your cooking style. I like to keep things as straightforward as possible and I want people to recognize what they are eating. I take food that my guests are comfortable with and add a little twist to make it even better. For example, I'll make a meatloaf with a little veal and an exotic mushroom added. I strive to keep my food fun and interesting without being pretentious.

Do you have a favorite food? I love all seafood, especially sushi, but my wife is very pregnant and I'm banned from it for now. I can't wait to have the baby … and some sushi!

What is your favorite food destination? Every year my family goes to the Carolinas and rents a house. We catch and eat our own yellow fin tuna all week long and basically center the whole trip around it. I must make tuna 20 different ways during that time.

What are some items on your menu that would be good for the cold weather we have been having? We make everything from scratch at D.O.C. Wine Bar and that includes homemade soups. We make them everyday and they are all amazing. There is nothing better than a great soup and a piece of bread.

What have you learned from all of your experience with opening restaurants? I've learned so much, but the biggest thing is that this business is all about change. You have to expect it and you have to like it. It's sort of sadistic, but I enjoy that the industry changes so quickly.

What are some of your hobbies? When I'm not in the restaurant I am usually fishing. I grew up on a lake and feel very at home there. We are expecting our first child any day now so I'm sure my interests will change very quickly!

Tell us about this recipe. Chorizo-stuffed Dates with Piquillo Pepper Sauce is one of the most popular items on our menu. The recipe is really straightforward and can be made ahead of time. This is a great way to actually enjoy your party instead of cooking the entire time.

Try it at home or at D.O.C. Wine Bar, 326 Yorktown Center, Lombard. (630) 627-6666.

Chorizo Stuffed Dates with Piquillo Pepper Sauce

5 Medjool dates

5 tablespoons uncooked chorizo

2½ strips smoked apple wood bacon, cut into half-strip pieces

Sauce

1 cup water

1 teaspoon vegetable base

2½ cups piquillo peppers, drained and lightly rinsed

½ cup chopped onions

1 tablespoon whole garlic cloves, chopped

5 ounces peeled potatoes (cut ¼-inch by 2-inches)

2 cups bloody Mary mix

1 tablespoon Lea & Perrins steak sauce

2 tablespoons sugar

2 teaspoons kosher salt

Heat oven to 375 degrees.

Split open dates and remove pits. Place 1 tablespoon of chorizo in center of each open date and wrap date around chorizo to create round natural shape.

Stretch bacon around date and place slim side down and place in a small baking dish. Roast dates until bacon is rendered and crisp, about 20 minutes.

Combine all sauce ingredients in a saucepan and bring to a boil. Once boiling, lower the temperature to simmer. Cook about 10 minutes, until potatoes are tender (potatoes should be cooked, but not breaking apart). Remove from heat and puree in a food processor at least 4 minutes.

Place warm piquillo pepper sauce in center dish and arrange dates on top. Sprinkle with chopped parsley and freshly cracked black pepper.

Serves one.

Chef Derek Rettell, D.O.C. Wine Bar, Lombard