Chef Henry Dudley is a man who brings so much background to the culinary industry. Born and raised in the Bronx, New York, his journey for creativity began during summer break. Visiting his grandmother on the Mississippi Gulf Coast during his summers, he was exposed to a different side of life.
While his grandfather was out working, he would spend time with his grandmother who would open up her home and her kitchen to locals during lunchtime. Although he saw firsthand what it was like, he still didn’t take a liking to the culinary industry but he did learn to appreciate different foods and flavors. After completing his undergraduate degree from Virginia State University, he moved back to New York where he would work in the record industry. Beginning on the entry-level, it really didn’t pay much so he found himself cooking 3 nights a week in restaurants. One of the chefs he was working with kept speaking to him about joining the culinary industry full time and after he eventually lost his appetite for the music industry, he was convinced to go to culinary school.
Over 20 years later, he began to build his resume throughout various establishments in New York and D.C. Now living in the DMV area, he is currently the partner and executive chef of Perch Rooftop Lounge and RowHouse.
When asked what part of the music industry do you still use while you’re in the kitchen? “It’s a number of things. Cooking is an art and I didn’t realize until I got into culinary school and started working in the field, how close it was to actual art. It’s the artist part and most definitely the business side of it. You have to know contracts, money, and business or else you’re not going to survive in it. So I’d say the artistry, creativity and the business side of it are synonymous to the record industry,” he shares.
Once he learned the techniques of the culinary industry and fuse them with the business side, he became comfortable and started experimenting with his own style. “As a chef, you should always be progressive. As a chef, you should always aspire to do your own food and creations and not just work in kitchens under other chefs doing their food,” says Chef Dudley. He held true to his word because the chefs who work in his kitchens get the opportunity to feature their style of cooking on his daily menus.
One thing Chef Henry prides himself on is being authentic to himself and to his craft. He isn’t afraid to make mistakes, he isn’t afraid to let himself shine and he isn’t afraid to share his platform with others in his field. He feels that food should always be done right and you can never get bored with the basics.” You should always pay homage to the cuisine. Every dish has a story. All of the food comes from somewhere. You must respect the items while cooking them. You can elevate it but keeps its true value.” He recently launched an Instagram Live show entitled Live Convos w/ Chef Henry where he shares his background and has conversations with others about the authentic side of culinary. You can catch him there or at one of his two restaurants in the DMV area.
