Cook St. Paul has hired a new chef and changed its format to fast-casual counter service serving lunch and dinner. The menu has also been given a refresh and includes not only American and Korean dishes, but those with Thai and Cambodian influences as well. We chat with executive chef Chandra Walbolt about the menu, her mom’s chicken wings recipe that has made its way onto the menu and more.

What’s your first food memory? My mom’s oyster chicken wings. She would make a big tray for events and I would eat half of it. It was my favorite thing growing up. I have a version of it on the menu. My mom made it with a bottled sauce. I recreated it at the restaurant, where I make the sauce from scratch.

When you were young, what did you want to be when you grew up? I remember the first thing I wanted to be growing up was an art teacher. Then after that, I wanted to become a dietitian. And then I always wanted to own my own cafe. I was really into music growing up too. So I wanted some type of music cafe because I loved music and food and wanted to fuse the two together. That’s still kind of a dream of mine.

What was your first job in food? When I was 14, I worked at the KFC down the street from my house in Elk River.

How did you wind up in the restaurant business for good? I’ve worked at several restaurants, starting out in the front of the house for about 6 to 8 years. Then I moved to the back of the house of the restaurant side, maybe four years ago. Some of the places I’ve worked include Chow Mixed Grill and BBQ in Elk River, Lat 14 in Golden Valley where I was a junior sous chef and, now, Cook St. Paul where I’m the executive chef.

What’s change on the menu at Cook St. Paul menu since you took over? Before, we were based off a lot of breakfast foods mainly. We took those off the menu and we’re doing mainly lunch and dinner rice bowls and combination platters. However, some things carried over such as the kimchi mac and cheese, the spicy burger and the bibimbap.

What’s your favorite dish on your menu? The chicken wings just because it brings back the nostalgia of my childhood. It’s my mom’s recipe with a secret sauce. Right now it’s an add on protein for the rice bowls. That intense flavor of sweet and spicy really pairs well with the rice.

What’s the last thing you cooked at home? Corn dogs. I don’t really have a lot of time to cook at home anymore so it’s just kind of quick stuff to keep me fed.

If you could only eat or drink five things for the rest of your life, what would they be? Water for sure. Rice. I love sandwiches. Any type of chicken. And coffee.

What’s next? We have a few more items we want to put on the menu. Some things we’re thinking of adding are bulgogi cheesesteaks, red curry, Korean nachos and a coconut rice pudding that will be a vegan and gluten free dessert option.

COOK ST. PAUL

Where: 1124 Payne Ave., St. Paul

For more information: 651-756-1787; cookstp.com