For Father’s Day, chef dads describe their dream meals

Father’s Day is just around the bend, and there are decisions to be made. Some dads want to eat out, some want to eat in. Some want a big old meat-and-potatoes meal, some dream of a sushi omakase extravaganza.

But what do the dads who cook and feed people for a living want? The dad chefs and cooks who spend their working hours behind a stove (or a griddle or a hibachi) — what is their dream Father’s Day meal?

Three of them answer here. (Spoiler: All agree that being together is more important than the food.)

Barbecue crosses generations

Tom Colicchio, chef and owner of the New York-based Crafted Hospitality, has three kids, ages 14, 15 and 33.

“The teenagers? They’re not cooking anything,” he says. “But my oldest might — he dabbles in barbecue, so I’d put him to work on smoked short ribs, bone-in, low and slow. I’d be nearby to step in if things went sideways.”

READ: ‘Love makes a family’: How two single dads redefine fatherhood

Colicchio, a longtime head judge on “Top Chef,” envisions the Father’s Day meal enjoyed outside at his place on the North Fork of Long Island, New York, surrounded by family.

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Go fishing for fresh Father’s Day catch

Cesar Zapata, chef and owner of the Vietnamese-Colombian fusion restaurant Phuc Yea in Miami, also has his sights on the outdoors.

“Since (my stepson) Eli loves to fish, we’ll probably spend the day out on the water trying to catch our own meal,” he says. “Being in Florida, hopefully we’ll catch some snapper or grouper, bring it home, clean it together, and roast the whole fish over the grill.”

And nobody should worry about impressing the chef. “We spend so much of our lives cooking for others that the meals that mean the most are usually the ones that feel effortless and shared,” Zapata says. “I love keeping really fresh fish simple, especially when it’s something you caught that same day.”

READ: Meaningful Father’s Day celebrations that won’t break the bank

He pictures serving it with a Vietnamese-style salsa verde, grilled asparagus and mushrooms, accompanied by good music and cold drinks.

“For me, Father’s Day is less about the ‘perfect’ meal and more about slowing down, being present, and creating memories together around food and conversation,” he says.