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Chef Q&A: Gelu Nistor, Gables Restaurant, Newgate Street Village

PUBLISHED: 11:48 21 April 2015 | UPDATED: 10:54 02 July 2015

King prawns pan fried in a garlic butter, chilli and tomato sauce

King prawns pan fried in a garlic butter, chilli and tomato sauce


The head chef gives an insight into his inspirations and ethos in the kitchen


Describe your style. Classic Italian with modern European influences.

How do you decide your menu? Our menu is seasonal – therefore we ensure that the best quality ingredients are used.

Which dish on your menu do you most enjoy preparing? It is hard to decide because I am passionate about all my dishes. My favorite is monkfish with baked vegetables and black truffle oil.

What ingredient is most important to your cooking? Roasted aromatic herbs and a good quality olive oil are very important to me, they gives that extra touch that elevates a meal to a different level.

What’s been your best culinary idea? I like the fusion of cuisines and I believe there are no limits to combinations.

Who did you train under and what did they teach you? I learned a lot from different chefs but I still remember the advice one of my head chefs told me: ‘When you cook for customers you have to think it’s like you are at the table having dinner with a very important person’.

What is your prediction for the next food trend? European food with Asian influences.

What’s in your fridge at home? Buffalo mozzarella, salamis and a selection of fresh vegetables.

Favourite quick meal? Spaghetti al pomodoro.

Top three tips for amateur chefs? Always keep your work area clear and clean. Respect food, Most importantly have passion.

Best ever cookbook? Essentials of classic Italian cooking by Marcella Hazan.


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