 |
 |
 |
|
||||||
 |
|||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||
|
|
|||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Nicolas Romo: A New Generation by Christine Woodhouse Dining at newly expanded East Andrews Café means imbibing in more than your average Buckhead bar fare thanks to Nicolas Romo – known to his friends as Nico. Recruited from his sous chef position at the Ritz Carlton, this 25-year-old from Lyon, France is now the presiding executive chef at East Andrews. Vive l’ambition. By age 15 Nico had already attended Helene Boucher, a culinary school in Venissieux, France, and graduated to a professional chef position under Paul Bocuse. Nico then honed his skills at La Pyramide, Ferdinand Point’s legendary kitchen known for producing such masters as Daniel Boulud. At age 19, his ambition still unsatisfied, Nico sent his resume to all 52 French master chefs he knew to be in the United States. Almost all were interested but fate, as well as the lure of a visa and all expenses paid, led Nico to The Peabody in Memphis, Tennessee. More importantly the Peabody also had a French speaking chef, a valuable perk for the teenager who didn’t yet speak English. Nico worked at The Peabody for two years before getting the call from The Ritz Carlton corporate headquarters. In desperate need of new talent and having heard about the young, French ingenue in nearby Memphis, corporate executives at The Ritz persuaded Nico to take a sous chef position in Atlanta. However, while in Memphis, Nico had fallen in love with more than the American dream. He brought a new wife with him to Atlanta. Once here, he promptly bought a house and settled in for the next adventure in his fast-rising career. Nico wasn’t at The Ritz for more than two years when another too-good-to-pass-up opportunity arose. A former kitchen mate at The Ritz offered Nico the executive chef position at East Andrews. The opportunity was more than just a title. It included developing the entire menu, as well as the promise of future growth into catering. Now, at 25, Nico has his own kitchen in a thriving Buckhead hot spot where he can spread his culinary wings. Switching from the formal dining room at The Ritz to the more upscale-casual style of East Andrews has been an adjustment for Nico. However, a single taste from the East Andrews menu proves it has been a successful translation. Nico’s signature dish is the sweet potato ravioli but the crab cakes are right up there too, and the roasted chicken plate is unlike anything you’ve ever seen or tasted. De-boned, except for the wings, the breast is wrapped around itself with a mushroom duxelle stuffing inside. In addition to his fine French instincts on food, Nico also has a love of Mediterranean dishes, born of his Spanish descent. A taste of his Chilean seabass with bouillabaisse exemplifies how well these cultures meld in his artful hands. Like any young success story, Nico is nothing if not eager. He keeps his food current by watching trends set by his peers in New York, Chicago and LA. With a bevy of famous mentors and an impressive amount of experience for his age, Nico is destined for even higher accolades. When he travels back to France, his family is so impressed by his accomplishments here in America they greet him like royalty. I predict the same reaction here, as Atlantans discover the talent I have now tasted at East Andrews. Look for even greater things from this young French blessing to food. The Cafe at East Andrews is located in Buckhead at 56 East Andrews Drive, Suite #10, Atlanta, GA 30305. For reservations, call (404) 869-1132 or visit www.EastAndrews.com . |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Executive Chef Nicolas (Nico) Romo | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
.jpg)
