It is a well-known universal opinion that Lyon is the food capital of France-when French Master Chef Nico Romo, MCF arrived in the United States from that famous culinary capital, he worked at the prestigious Peabody Hotel in Memphis, Tennessee and the Ritz Carlton in Atlanta, Georgia. When he landed in Charleston to be the executive chef at FISH Restaurant, he brought much of that French culinary legacy with him tucked in his toque. He also serves as the Culinary Executive Director of Patrick Properties Hospitality Group and has garnered international attention through his involvement with sustainable seafood. He is the youngest chef ever to be awarded the coveted title of “Master Chef of France” and he is the only Master Chef in South Carolina. At culinary school, he had memorable teachers and a close-knit relationship with his classmates. “In France, they teach you the back of the house and front of the house. It didn’t feel like ‘school’ and I absolutely loved the challenge. The energy of the group drove me, and everybody there was motivated. There was a big push to succeed in school as well as after completing the training. Everybody wants a Michelin star, n’est-ce-pas?”
FISH Restaurant offers classic French cuisine blended with Asian touches and has just launched the new fall menu, based on local ingredients including mushrooms grown by monks at nearby Mepkin Abbey. As far as the classic Cordon Bleu, one of the most popular items on the menu, Chef Nico incorporates the “sous vide” method of preparation which entails sealing the chicken in a bag then preparing it in a temperature controlled water bath, rendering it moist and tender. After wrapping the chicken in bacon and then quick deep-frying it brings out the best flavors- taking a ‘classic’ to the next level. Did we mention it is wrapped in bacon?
“Nobody specifically influenced me- there was one chef proprietor who I worked for when I was first starting out and I admired him for his dedication to the art of cooking- he was fantastic! My mother and my grandparents- they were all chefs to me. My one grandmother was Italian, my other grandmother was Hispanic, and my father was born in Algiers.” So lucky for the guests, his culinary DNA spanned many regions – from cous-cous to paella and all that in between!
In addition to the main dining room in a restored 1837 Charleston single, there is also an outdoor courtyard and ample seating at the bar. On the second floor, there is a private dining room with seating for 70 and an outdoor piazza overlooking the interior courtyard and King Street below. This venue embodies the epitome of Southern charm, infused with chic, modern-day architectural, artistic accents. Their off-site historic venues include the William Aiken House and the Lowndes Grove Plantation and River House. “A wedding reception is cooking for biggest day of a couple’s life- if you want Indian food, we can do that. If you want a Lowcountry menu, we can do that – we work to accommodate exactly what our client’s preferences are, and then some. Patrick Properties Hospitality Group hosts hundreds of weddings and other special events throughout the year, with over 150 employees.”
With all that goes with operating a high profile Charleston restaurant, Chef Nico still makes time to give back to the community and it is commendable. “We support non-profits like Wings for Kids and Louise’s Kids. Every chef is involved in supporting the needs of many wonderful non-profit organizations in Charleston. You don’t even think about it, you just do it. It is very rewarding.”
Chef Nico’s friends from across the pond are very impressed and amazed by the Charleston restaurant scene which has blossomed like a grand magnolia over the past decade. “They have rethought the old stigma of tourist trap restaurants and the chefs really care about what they do.” Being a steward of sustainability on behalf of our South Carolina waterways, working with fisheries which supply the diverse fish population and the fishermen who bring us the bounty is key to the continuation of this movement – thanks in great part to Chef Nico and his tireless efforts. Merci mille fois, mille fois merci.
SPECIAL EVENTS:
FISH Restaurant will be hosting a special event on Saturday, November 1st – “Predator and Prey”. A 5-course seafood dinner, a dish-by-dish culinary journey through the ocean food chain. Partial proceeds from this dinner will benefit ocean research to measure the health and diversity of seafood populations that sustain local fisheries and fishermen.
At the upcoming Savannah Food & Wine Festival, Chef Nico and his staff will be doing a cooking demonstration, and also a dinner with other celebrity chefs with Savannah Riverboat Cruises on Friday, November 14th, launching from Rousakis Plaza on River Street – boarding begins at 7:30 pm and the ship sails at 8 pm. Tickets can be purchased at www.savannahfoodandwinefestival.com
FISH Restaurant
442 King Street
Charleston, SC 29403
843-722-3474
www.fishrestaurantcharleston.com
www.pphgcharleston.com
Dinner: 5:30 PM – 10:00 PM
Bar: Mon-Sun 4:30 PM until
