Chef Shots: Joe Isidori

Harbour's arctic char with grapefruit, radish, scallion, chervil, grapefruit gelee, cured salmon roe and yuzu emulsion

But New York is still home for the Yonkers-born toque, who comes from a long line of chefs (his grandparents and father were restaurateurs) and who pushes for sustainability and affordability at Harbour by using "species that are not $20 a pound," he says. "We're not bringing in Kendai tuna from Japan, and [instead] are going with fish coming out of local waters." At Harbour, he puts an interesting spin on fish like arctic char, halibut and white sturgeon by garnishing them with global ingredients ranging from miso to yuzu to shumai to jamon Serrano.

In fact, fishing has always been a huge part of Isidori's life. In the exclusive series of photos that follow, the chef gives us a glimpse at the many milestones that have shaped his cuisine and his culinary philosophy. (He even provides a running commentary—it's our version of Criterion Collection.)

The photos span everything from early fishing expeditions in Montauk, to his days as a student at the Culinary Institute of America, to his seminal stint at Nemo Restaurant in Miami from 1999-2000, which provided the catalyst for his crusade for sustainable food sourcing—now on full display at Harbour.