Cumin Eclectic Cuisine
has seen a number of changes in the past few weeks, including a new chef and menu. Matthew Cranert, who has been the chef for four months at M Wood Fired Oven
next door, plans to rely on simple ingredients and good cooking at Cumin.
Cranert was born and raised in northern California and spent his summers working in his grandfather’s restaurant in Hawaii. After graduating high school, he attended the Culinary Institute of America and worked in several restaurants in San Francisco. He then returned to Hawaii, and worked under chefs like Sam Choy and Roy Yamaguchi, who taught him to balance French and Asian flavors.
Cranert, his wife Stacey and their 7-year-old recently moved to Cincinnati for the opportunity to work in the food scene. Before M, Cranert worked in different restaurants around the city, including Senate
. Now Cranert spends his nights running back and forth between the kitchen at M and the kitchen at Cumin.
“I want to bring more of what’s going on in other cities to Cincinnati,” he says. “I’ve lived all over and traveled a lot, and want to go head-to-head with New York City and Chicago.”
Growing up, Cranert was exposed to Latino and Asian flavors, but was influenced by his mother’s Southern cooking and Hawaiian food as well.
“I like to call upon all different flavors,” he says. “There’s a good meld between Asian, Southern and French cooking. People specialize in certain cuisines, but I think you need to learn to throw down with everything, and we’re going to be doing a bit of everything at Cumin.”
Cranert wants to make Cumin the best it can be. He has already flipped Cumin’s menu, and plans to change it weekly.
By Caitlin Koenig
Follow Caitlin on Twitter