Nico Abello

Executive chef at L’Appart at Le District

KITCHEN CRED:

Honed his culinary skills as a disciple of French chef Pierre Gagnaire in London before distinguishing himself and his skills in the kitchen of Daniel, Daniel Boulud’s French restaurant on the Upper East Side of Manhattan

FAVE FALL DISH TO MAKE AT HOME:

I love making a simple roasted chicken for my family. I usually stuff the chicken under the skin with a mix of salted butter, herbs, shallots and garlic, and garnish it with mesclun salad, mustard, olive oil, vinaigrette and potatoes that cooked with the chicken. This dish reminds me of my grandmother, my mom, and my childhood growing up in France.

ONE FOOD I HATE:

I really dislike licorice. I can’t explain why. I just don’t like the taste.

WHEN I’M NOT COOKING:

I like to be alone with a glass of wine, a notepad and a pen. Just filled with inspiration, words and ideas, letting future projects flow on to the paper.

THE JUNK FOOD I CAN’T LIVE WITHOUT:

French Fries. They are just amazing, but ask me in a few days and it could be different.

BEST DISH I’VE EVER EATEN:

Hands down, it was a whelk (sea snail) “tartare,” where the whelk was cooked in a court-bouillon broth, yet seasoned like a tartare with avocado, parsley, shallot, hardboiled eggs and crushed parsley coulis. It was so simple, but so fresh and surprising. I had it at Maxan Paris 8 and it was created by chef Lauren Zajac, the first sous chef I worked with when I started in the kitchen.

FAVORITE LOCAL RESTAURANT THAT’S NOT MY OWN:

My family and I love Taqueria Mi Mariachi in Jersey City (mimariachi.letseat.at). I want to go there every weekend.