Saint Theo’s has taken New York by storm since its opening in Summer of 2021, changing into one of many trendiest eateries within the West Village. The attractive Venetian- impressed eatery has teamed up with Executive Chef Diego Negri to create it’s menu of each conventional Italian dishes in addition to trendy 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 equivalent 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 City, Chef Negri labored at Marea and most just lately, oversaw all culinary operations at Joe Bastianich’s LUPA. We sat down with Chef Diego and talked traits, bucket listing journey, and extra.
Pursuitist: Tell us about your self. What impressed you to be a chef? How did you get began?
I grew to become a chef partly by likelihood and necessity, however quickly realized my true ardour for meals. My father handed away once I was very younger, and I wanted to select 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 ultimately left my classical faculty research and started my formal coaching as a chef.
Pursuitist: What traits 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 continuously evolving, particularly now after the pandemic. One development on the buyer stage is that a lot of the expertise tends to be geared in direction of social media, with folks in search of out the restaurant or dish that’s in style at that second to {photograph} it. I all the time 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 is your secret to success?
My secret to success is to make your interest into your job, and you’ll by no means really feel bored with what you do. Find one thing that you’re enthusiastic about and you’ll all the time be filled with vitality for brand new adventures and development.
Pursuitist: For first-time visitors at Saint Theo’s, what three dishes can they not miss? What is your go-to dish?
If you’re coming to Saint Theo’s, the three iconic dishes you will need 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 all the time been my dream to go to Japan and expertise the flavors and substances of its delicacies. I’m fortunate to have traveled rather a lot in my life as a chef, having labored in eating places throughout Europe, passing by means of the Caribbean, and now ending up in America, however Japan has all the time been a vacation spot on my listing.
