Culinary Arts | CONNECTICUT Interview with ANDY NUSSER
-As a child what did you want to become (profession-wise)?
(I wanted to become) an Artist.
-In which town did you grow up? (I grew up in) Santa Barbara, California; Cadaques, Spain; and Philipsport, New York.
-Do you think your background influences your current culinary arts style? If so, what specific element in your background is most pervasive in influencing your current culinary arts style?
Definitely. My family moved to Spain when I was 11. When I was 13, we moved to New York. At 15, we moved to Santa Barbara. When I turned 18, I bought a bicycle and a one way ticket back to Spain. I washed dishes at Casa Nun Restaurant in Cadaques. I met Salvador Dali and his wife Gala in their home in Port Lligat. It makes sense for me to open up Casa Mono, a Spanish restaurant in New York.
-Which basic elements of creativity did your family teach you?
My father was always entertaining for large groups of friends on weekends with long menus. He called it “The Santa Barbara Eating Society.” He was a prolific, hyper, realist oil painter but never sold any painting while alive. His father was a television character actor with a long but sporadic resume. I had been genetically hard-wired into the arts and finally found my medium with food.
-How did you get the idea of making this type of food?
(I got the idea from) the humble countertops with bar stools and an open kitchen that are all over Spain but particularly in Barcelona.
76 | Eyes in
“My family moved to Spain when I was 11. When I was 13, we moved to New York. At 15, we moved to Santa Barbara. When I turned 18, I bought a bicycle and a one way ticket back to Spain.”
-Do you have a favorite chef yourself?
Two: Anthony Sasso, the Chef de Cuisine at Casa Mono, and my partner Mario Batali
-Are you ever afraid you will run out of inspiration and creativity in your job?
My antennas for creativity are well-calibrated with a mix of timid paranoia and pure original thought -- it is the GPS system they gave me, and it usually keeps me on the right road.
-What is the most difficult thing in your job?
The exploding grease trap at midnight on Sunday (is difficult).
-What is the most fun part of your job? (I love) watching consistently beautiful food being made rapidly in the kitchen with a full dining room. And new projects
-Do you expect your way of creating food to change in the future?
I usually try to re-invent new combinations and techniques. I am fortunate enough to be part of a restaurant group that often brings a new tool or ingredient or idea.