- 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.