Saint Theo’s has taken New York by storm since its opening in Summer time of 2021, turning into one of many trendiest eateries within the West Village. The attractive Venetian- impressed eatery has teamed up with Government Chef Diego Negri to create it’s menu of each conventional Italian dishes in addition to fashionable takes on classics he has realized in his 22 years of expertise he has realized in Michelin-starred kitchens throughout the globe.
Chef Negri has cooked alongside famend cooks corresponding to Carles Abellan at La Barra de Carles Abellan (Barcelona), Alex Simone at Aurelia Restaurant (London), and Albert Adrià at One-Michelin-Starred Hoja Santa (Barcelona). After settling down in New York Metropolis, Chef Negri labored at Marea and most not too long ago, oversaw all culinary operations at Joe Bastianich’s LUPA. We sat down with Chef Diego and talked tendencies, bucket listing journey, and extra.
Pursuitist: Inform us about your self. What impressed you to be a chef? How did you get began?
I turned a chef partly by probability and necessity, however quickly realized my true ardour for meals. My father handed away once I was very younger, and I wanted to choose up a job to help my household. I ended up working in my first kitchen at age 16, and inside a number of days, that world captured me a lot that I fell in love and realized being a chef was the eagerness of my life. I finally left my classical faculty research and commenced my formal coaching as a chef.
Pursuitist: What tendencies do you see within the culinary world proper now?
I’ve been working on this sector for 22 years and have discovered that it’s consistently evolving, particularly now after the pandemic. One pattern on the buyer stage is that a lot of the expertise tends to be geared in the direction of social media, with folks in search of out the restaurant or dish that’s in trend at that second to {photograph} it. I at all times encourage folks to benefit from the second every dish arrives with their eyes and senses first, when the temperature and freshness is good!
Pursuitist: What’s your secret to success?
My secret to success is to make your passion into your job, and you’ll by no means really feel uninterested in what you do. Discover one thing that you’re enthusiastic about and you’ll at all times be filled with power for brand new adventures and development.
Pursuitist: For first-time company at Saint Theo’s, what three dishes can they not miss? What’s your go-to dish?
If you’re coming to Saint Theo’s, the three iconic dishes it’s essential to attempt are the Lobster Ravioli, Candied Lamb, and the Mozzarella in Carrozza which is impressed by my Italian grandmother’s recipe.
Pursuitist: What culinary locations are in your bucket listing?
It has at all times been my dream to go to Japan and expertise the flavors and elements of its delicacies. I’m fortunate to have traveled so much in my life as a chef, having labored in eating places throughout Europe, passing by the Caribbean, and now ending up in America, however Japan has at all times been a vacation spot on my listing.
