The Talent

Nick Amoriello

Regional Comfort

Amoriello, a Culinary Institute of America grad who has worked at Nobu, Driftwood, Central 214, and most currently as Executive Sous Chef at Rapscallion, will bring Regional Comfort cuisine to Kitchen LTO.

My philosophy: Treat everything with the respect and passion it deserves, never base your first impression on anything; ingredient, or person. Basically, act right.

The Dish:

Hometown:  Coatesville, PA 

Culinary Training:  The Culinary Institute of America, AOS Culinary Arts  

Q & A With Chef Nick Amoriello

Q: Rate your cooking skills from a scale of 1-10 (10 being the highest) and why?

A:  7. I understand there are always new skills, and abilities to learn in the kitchen, from cooking, management, business, and the overall industry in general. I am confident in my skill set, that being said I am also humble enough to know there is much to learn, everyday.

Q: Tell us about the moment you fell in love with food:

A:  Cooking with my Grandmother at a very young age. The bonds that were built in her home kitchen forever changed, and molded me to the person I am today.

Q:  How would you describe your food philosophy or point of view?

A: Treat everything with the respect and passion it deserves, never base your first impression on anything;  ingredient, or person. Basically, act right.      

Q: If you were chosen to run our restaurant for six (6) months, how would you describe your menu concept (ie: modern American, Asian fusion, etc)?

A: Modern Texan, with classical French technique, and contemporary plating, in a very approachable and comforting style.  

Q: What is the hardest cooking situation you have ever been in? Have you ever had a disaster in the kitchen? How did you recover?

A:  When I was first starting out, I worked in a very difficult, high standard of excellence French restaurant, every day was a struggle, many times, I thought about giving up. Every time these thoughts entered my mind, I had the reassurance that if I fought through it, I would be given a gift and skill that would set me up with a full filling, honest career I would be proud of.

Q: What are your strengths in the kitchen?

A: Being creative, experimenting, mentoring, and overall solid operator given the proper situation, which is up to me as the head of the kitchen. 

Q: Do you have a favorite chef? If so, list whom and why:

A:  My mentor Georges Perrier, owner and Executive Chef of Le Bec Fin. Simply put I owe it all to him.

Sarah Reiss

R&R Creative Group - Dallas, TX

Both of Sarah's parents were professional artists and she was raised making art. She started R&R Designworks 5 years ago with custom furniture and art pieces. This year, she added watercolor and jewelry.

Background:

As early as she can remember, Sarah Reiss was making art.  Her home has always been a non-stop test lab where color and form are grist for a constantly turning mill. Sarah has been featured in several local art exhibitions including The Dallas Flea and Vintage Market Days where she showcased some of her more modern and vintage pieces.  She started R&R Designworks 5 years ago with custom furniture and art pieces. This year, she added watercolor and jewelry.

Q & A with Artist Sarah Reiss

Q: Rate your artistic skills on a scale of 1-10 (10 being the highest) and why?

A:  8. I feel confident in my technical skills and my unique ideas and eye, but I always have room to grow and improve. 

Q: Who or what is your greatest art influence and why?

A:   I draw inspiration from modern sculpture: the boldness of Calder, the playfulness of Joan Miro, and the scale of Navarro.


Q:  How did you get started in your work and what is your earliest memory of wanting to work as an artist?

A:   I’ve been an artisan for as long as I can remember. My father is a professional artist and my mother is a professional musician. Our home was, as my home is now, a non-stop test lab where color and form are grist for a constantly turning mill. I didn’t find my ideal medium until the last decade when I began combining the ruggedness of wood with strong color and geometric forms. Often, optical illusions emerge depending on angles and colors. It’s never boring and always fresh.

Q: What is your unique art point of view?

A:   I’m obsessed with subtle geometries and the captivating quality of juxtaposed angles and colors. In my work, I explore common materials (wood, paper, watercolors), combining them in new ways with surprising results.  


Q: What are your favorite art or design styles and why?  

A:    I’ve never subscribed to any one school of design, but am most drawn to a modern eclectic mix with deconstructed pieces and strong graphic design elements.

  
Q: How would you describe your personal design style, your signature "look?"

A:    Badass boho-chic: Strong, daring, and confident with a magnetic, sexy earthiness.