Cafe Gourmet

My name is Nick Policastro. I’m a 28 year old professional chef who specializes in modern French cuisine as well as has experience in fine dining tasting courses. Chef’s food lineage stems mostly from Daniel Bouluud and Eric Rupert’s food style and philosophies. I grew up in kitchens and decided I wanted to go to culinary school at 19, graduating with two ACF sanctioned awards, chopped competition accolades and had spent two of those years sculpting ice for networking and prestige purposes. I had also cooked for Bobby Flay at 21 and won a chopped competition that he had hosted in NYC. Currently, I am opening a small cafe that will have upscale modern French bistro inspiration. As a chef, I find that it’s not just important to excel in one area but as whole, so that you have diverse tools and knowledge to elevate your culinary experience even further.

Chef’s should not limit their skills simply because they “don’t do that” in the kitchen. Baking, fermentation, decoration of pastries, modern gastronomy, food sculpting, pairing from food to wine, all skills that are essential to a growing chef that plans to make a name for him or her self.