The Cattle Call – Chef Dennis Hatzinger From Idle Hands Bar

The Cattle Call – Chef Dennis Hatzinger From Idle Hands Bar, Billy Hurricane’s & Point Break

The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse.


I have 20 years of experience working in all facets of the hospitality industry. The day I decieded to enter the kitchen fulltime is the best decision I have ever made. I have been involved in other industries as operations management. I currently own and operate DJA Catering which is a culinary management company. I create menus and execute them for venues.

Name: Dennis Hatzinger

Where do you live: Howard Beach, NY

Favorite style of Burger: I like all burgers, yes McDonalds and White Castle too. I prefer a 6-8 ounce patty, cooked to just under medium rare. Topped with swiss cheese, raw onion and Heinz ketchup.

Favorite Childhood Burger: A cheeseburger cooked on a charcoal grill

Burger that haunts your dreams at night: Dry, overcooked, flavorless excuse for a burger

What is the one Burger you’ve always wanted to try but still have not: The DB burger, sirloin crust, braised short rib, foie gras and black truffle.

The secret to making a great Burger: Many people look down to a hamburger. A great burger needs the same dedication, care & love as any other item being prepared in a kitchen. Proper flavor profiles and techniques must be applied.

Under no circumstances whatsoever, what should NEVER be put on a Burger: Fruit of any kind should never be put on a beef burger.

If you could eat any Mythical Creature which would it be: The Kraken, I love calamari.

If you could have a Burger with anyone alive, or dead, fictional or real, who would it be and where would you take them: I would have a burger with Teddy Roosevelt. We would go to one my locations because I love to eat the burger I make.

Please use this space to talk about or plug anything else you want: As a chef I try to utilize allof my skill and accumulated experience to shock the guest into returning. I accomplish this by providing a top notch experience. No meal should be ever “just a meal” it must be an experience. Whether it be a slice of pizza or a gourmet meal in a top restaurant. In bringing that experience to bars and restaurants with no ratings has been largely successful.

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