In the second part of our Interview with World Leader’s Chefs series, we sit down with Cristeta Comerford at The Mandarin Oriental, where the first female executive chef at The White House tells us about the 44th president’s food preferences and the First Daughter’s favourite treats.

AsiatatlerDining: As the first woman and an ethnic minority to hold the position of executive chef at the White House, do you make meals that are Filipino-inspired for the President?

Cristeta Comerford: I think as a Filipino, there are certain flavours and ingredients that are my flavour elements. For example, I love garlic, chillis and herbs. So in a lot of my cooking, I suppose I may actually overdo those elements.

ATDining: Has the President ever told you that you got him to try something new that he really enjoyed?

CC: Yes, there are certain days where that happens. He likes this very simple dish, it was just a halibut with chimichurri and I used a red Himalayan rice and for some reason, he told me that it was definitely a keeper.

ATDining: Does President Obama watch his weight?

CC: I think everybody does, I watch my weight! He’s a very fit guy and sports-minded. He plays basketball, golf; he’s a very active person. I think it’s balanced between the exercise and moving and all the food you take, that’s what works well. He’s not overly worried about his weight, no.

ATDining: The First Lady planted an organic garden on the South Lawn and is an avid supported of using local, seasonal produce. So are all the vegetables and fruits you use in the White House fresh, local and organic?

CC: Yes, most of the food that we use are definitely fresh, local and organic. We wish that that garden could be bigger and supply everything that we need in the house, but of course when we have big events, it cannot sustain that particular number. We look around local farms in the local area: within a 100-mile radius all the way up to West Virginia.

ATDining: What are some of the First Family’s favourite meals?

CC: They are open to all different sorts of foods. With the availability of all the vegetables we have in the garden, it’s really what’s calling out there that is fresh and ready to go. So when we have corn that’s ready to eat, we just make a grilled rock fish from Chesapeake with corn. It’s really an easy task because they’re an easy family to please.

ATDining: Are the girls picky-eaters as they’re still quite young?

CC: They’re quite young but at the same time, to teach them to eat vegetables is really just leadership by example. I have a nine-year old myself and when they see the adults eating the same vegetables, it’s easier to force them to eat the ones you’re eating. A little at a time, but it’s a big step for younger kids.

ATDining: Do they ever come into the kitchen asking for treats?

CC: Every now and then, they do. We do some good granola bars. There is nothing wrong with splurging every now and then with cookies, we have a very good pastry chef who is very well-known for his pies which is our president’s favourite. There’s nothing wrong having some desserts and indulgences.

ATDining: Speaking of indulgences, Michelle Obama once said on The View that the family were definitely “bacon people”: is bacon a staple?

CC: Bacon is a staple for every home! It’s something that we always do have, but not something that they necessarily eat all the time. It’s there when they want it or order it, definitely.