Josefiak, who is from Detroit, trained at the Culinary Institute of America and worked in several restaurants before moving to Hilton Head in 1995. Until 2001, he was co-owner and executive chef of Starfire Bistro. He moved to the Old Fort Pub in late 2005.
Q: What are you cooking these days that excites you the most?
A: Using local coastline fish and shellfish and South Carolina-grown produce.
Q: What's the one ingredient you'd always splurge on?
A: That would have to be a tie: bacon and butter.
Q: What five things are always in your refrigerator?
A: Half and Half, butter, citrus fruits, all condiments, one six-pack of beer.
Q: What tools would you suggest every home cook invest in?
A: Great knives, cutting board, simple hand tools, KitchenAid mixer, the “Joy of Cooking” cookbook.
Q: What music plays in your kitchen?
A: My choice would be modern country. However, the staff takes over and it seems to be hip hop or classic rock stations.
Q: What would your dream meal be?
A: Foie gras, beef and lobster, rich chocolate.
Q: Is there a food you simply refuse to eat?
A: Rhubarb, and most, but not all, offal products -- beef tongue, tripe, pig’s feet.