Chef Spotlight: Ryan DePersio of NICO KITCHEN AND BAR at NJPAC in Newark

Recognized as one of New Jersey's most talented and respected chefs, Executive Chef Ryan DePersio brings a wealth of epicurean knowledge and award-winning experience to his restaurants that include Nico Kitchen and Bar in Newark, New Jersey.

Since his debut, DePersio has made an indelible mark on the Garden State culinary scene. In July 2003, a then 25-year old DePersio opened his family's new-Italian restaurant - Montclair's Fascino - where his concept of 'Italian without borders' paired flawlessly with the establishment's impeccable and attentive service. Fascino piqued the attention of the region's most discerning food critics and reviewers, steadily earning his menu three-star reviews, the highly-coveted and allusive New York Times rating of 'Excellent' and mention that he was 'born to run a restaurant.'

Growing up in Nutley, DePersio's first and fondest memories of cooking are of the legendary meals prepared by his grandmothers and pastry chef mother Cynthia DePersio. It was their influence that ignited Ryan's passion to pursue a career in the culinary arts and attend New York Restaurant School.

After graduation, DePersio worked at NYC's famed Bouley Bakery and Judson Grill, where he received the opportunity of a lifetime - to relocate to Paris and work at the one-star Michelin rated La Braserie. It was there where DePersio advanced his craft and appreciation for creating food that electrified one's palate just as much as ones senses matured.

Immediately upon his return to the United States, DePersio's reputation as a talented and disciplined chef piqued the interest of master chef Jean-Georges Vongerichten, for whom he worked at Vong and then at Vongerichten's self-titled four-star restaurant, Jean-Georges. After two years, an opportunity in Europe once again beckoned and DePersio relocated to Florence to work at the two-star Enoteca Pinchiorri.

In addition to his work at Battello, Fascino and Nico Kitchen and Bar, which DePersio also opened in 2003, chef DePersio regularly appears in media, having served as a guest on NBC's Today Show, the Food Network and with Tony Tantilo's CBS morning segment.

Broadwayworld.com had the opportunity to interview Executive Chef Ryan DePersio about his career.

What was your earliest interest in cooking?

My mother Cynthia started teaching me how to cook at 11-12 years old. I was able to read and follow a recipe by 13. I cooked for my family multiple nights a week with my mom's recipes.

Who were some of your career mentors?

I worked for some of the greatest chefs in the world, from new York, Paris & Italy, but I have two people that influenced me to be great. My mother to start has one the greatest palates I've ever known. If I have her approval, I know the dish will be successful! And I had the pleasure to work for Jean Georges Vongericthen for two years. I learned so much about flavor profiles and developing my own style.

What culinary styles have influenced your career?

Well, I worked for mostly French chefs but I grew up in an Northern and Southern Italian family, so my culinary style is modern Italian. I take Italian ingredients and put the dishes together my way. I also re-interpret traditional dishes in my own way as well.

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

I like to keep my dishes quite light, not too heavy, like Ricotta Gnocchi are very light opposed to Potato Gnocchi which is dense and hard to finish. Also I like using reduced juices. We have Porcini dusted Sea Scallops with Farro Risotto and Spicy Red Pepper Foam (reduced pepper juice and emulsified with butter with a hand blender to create a light airy foam).

What is your favorite meal?

My favorite meal is a dozen east coast oysters and a Bone in Ribeye Steak with a dark char and medium rare center.

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

Well, each of my restaurants is different. Nico Kitchen and Bar is a big venue with trendy, casual vibe that serves a little casual menu. Fascino is refined, upscale and personal with two beautiful rooms with a spacious and comfortable feel. Battello is also trendy and big with 25-foot ceilings and the restaurant is on a pier overlooking all of Manhattan that makes it quite a destination. Battello is also a wedding venue as well. We do a 200-person wedding almost 50 times a year! All the food is modern Italian.

Nico Kitchen and Bar is located in the New Jersey Performing Arts Center (NJPAC) at 1 Center Street, Newark, NJ 07102. Open for lunch and dinner, it an ideal restaurant destination when you visit NJPAC and the Newark Arts District. Call them at 973.642.1226 or visit their web site at http://www.nicokitchenbar.com/.

Photo Credit: Courtesy of Ryan DePersio

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