Chef Spotlight: RODRIGO NOGUEIRA of Burke & Wills on the UWS of NYC

Rodrigo Nogueira is the Executive Chef of the stylish Australian Bistro, Burke & Wills on the Upper West Side of New York City. Nogueira attended the University of Massachusetts in Boston majoring in Economics and International Relations before attending the French Culinary Institute in New York City where he majored in Classic Culinary Arts.

Nogueira brings a wealth of experience to Burke & Wills. He worked as the Chef de Cuisine at Monmartre in New York City where he revamped the menu and assumed the responsibility for daily operations. He also served as a Chef Consultant for Vella in NYC, Jarro XIV in Brooklyn and Choice Market in Brooklyn. Nogueira also worked as a line cook at a number of NYC restaurants that include The Four Seasons, CraftSteak and Colicchio and Sons. He is fluent in both Spanish and Portugese.

Broadwayworld.com had the opportunity to interview Executive Chef Rodrigo Nogueira about his career and Burke & Wills.

What was your earliest interest in cooking?

My interest in cooking didn't start until my late teens when I started living by myself, when I often had people over for dinner. At the same time I was working as a server and felt like a Back of the House position could be more rewarding.

Who were some of your career mentors?

I learner a lot from opening Colicchio and Sons, it was a great crew and I would have to say that Damon Wise, the opening chef, have been one of my biggest influences

What culinary styles have influenced your career?

I love French & Mediterranean cuisine, they have been by far the most influential part of the way I now cook and compose dishes.

What do you consider the most distinguishing features of your work as a chef?

My style of cooking comes from they way I enjoy eating. Multiple small courses and a lot of snacks. I think that the bar menu that we currently have reflects this, since we offer between 15 to 20 items.

What is your favorite meal?

If I could eat one thing for the rest of my life, it would be bread and charcuterie. Pates, terrines and cured meats are by far my favorite types of food.

Tell me a little bit about your restaurant for our readers.

Burke & Wills is a seasonal bistro and bar with an Australian twist that comes from the Owner and Director of Operations who is from there. At burke and wills, we try to hit the balance of a neighborhood place and a destination restaurant. Having options for regulars, who come here multiple times a week, while still being able to offer an experience fitted for a special occasion.

Burke & Wills is located at 226 W 79th Street, New York, NY 10024. Call them at 646-823-9251 or visit their web site at www.burkeandwillsny.com. They are open seven days a week. They serve lunch Monday to Friday from 12:00 pm to 3:00 pm, dinner, cocktails, late night and weekend brunch. For more information, on private parties and special events, please contact Matilda Boland at matilda@burkeandwillsny.com.

Editor's Note: We have had the pleasure of visiting Burke and Wills. Read our recent feature about their fabulous brunch fare: /bwwfood-wine/article/BWW-Review-BURKE-WILLS-Brunch-with-an-Australian-Flair-on-the-UWS-of-NYC-20150901.

Photo Credit: Courtesy of Rodrigo Nogueira