Epicure (Indonesia) - - CHEF’S TRAVELOGUE -

Nick Lib­er­ato trav­els across vast con­ti­nents to help strug­gling restau­ra­teurs in the Net­flix se­ries Es­ther Faith Lew finds out more.

him de­vel­op­ing the skills and ex­pe­ri­ence needed in the restau­rant busi­ness.

From front of house and the kitchen to back-end re­spon­si­bil­i­ties, Lib­er­ato is a restau­ra­teur who walks the talk in ev­ery sense of the word. His first restau­rant ac­qui­si­tion was

The Venice Whaler in Cal­i­for­nia, where he demon­strated sharp busi­ness acu­men in turn­ing it into a venue that gen­er­ates mul­ti­mil­lion dol­lars in sales. This was fol­lowed by The Pier House where he led the charge as ex­ec­u­tive chef, serv­ing up a seafood­in­spired menu pre­pared with a mod­ern twist.

His street creds are due largely to Miche­lin-starred chef and restau­ra­teur David Myers who taught him the ropes. To­day, Lib­er­ato dances across the many tightropes of the restau­rant busi­ness and trav­els the world wear­ing the hats of chef, cock­tail mixol­o­gist, restau­ra­teur and pro­ducer in his re­cent stint in Restau­rants on the Edge.

Lib­er­ato shares his thoughts and ex­pe­ri­ences with epi­cure:

Tell us about your top 3 most mem­o­rable travel ex­pe­ri­ences. Trav­el­ing to Italy in 2012 for four months to live in each re­gion and cook­ing my way through the en­tire coun­try! I en­joyed wild boar hunts, wine mak­ing, truf­fle hunt­ing and eat­ing at the best palaces in Italy.

In 2019, I trav­elled to Slove­nia for one of the episodes on Restau­rants on the Edge. Al­though this coun­try was never a place I thought I would go to, it turned out to be one of the most amaz­ing coun­tries to travel through. I drove all through­out the coun­try go­ing to vine­yards, lo­cals homes, moun­tains, beaches and the city of Ljubl­jana. The food and cul­ture were not to be for­got­ten, but the most mem­o­rable part of the ex­pe­ri­ence was the peo­ple.

One place I have been go­ing to for years is the Osa Penin­sula in the very south­ern part of Costa Rica. It’s like the gar­den of Eden of Cen­tral Amer­ica. The jun­gles fall over black sand beaches that are lined with blue wa­ter and per­fect waves. The ocean is plen­ti­ful with fish and the jun­gle has an abun­dance of fruit grow­ing wild ev­ery­where. This was one of my happy places for sure.

How have your travel ex­pe­ri­ences in­flu­enced your culi­nary mind­set and tech­niques?

My travel ex­pe­ri­ences around the world have made a tremen­dous im­pact on my chef life, tak­ing in­spi­ra­tion, pas­sion and tech­niques to a new level to fur­ther my ca­reer and mind.

Nick Lib­er­ato with Karin Bohn and Den­nis Prescott in Slove­nia.

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