And then there ’ s USS Nemo , the passion of Montrealborn chef , Nicolas Mercier , whose French Canadian mother imbued her son with a love of the kitchen from an early age .
A decade after opening two restaurants in romantic Quebec City at 23 years old , Mercier headed to the warmer climes of Naples to launch USS Nemo with wife and business partner , Nathalie Savoie .
“ My wife and I fell in love with Naples . For us , it was not too big , with an elegance and flair and , of course , the tropical set up . But it was more like you feel it was ‘ your place ’. We did some research for a new restaurant we wanted to open and , I guess , voilà ,” says Mercier , who has made it to the Best Chefs America list anually since 2013 .
“ What makes Naples a beautiful city for dining is that our customers are foodies and have traveled a lot . There is a nice blend of cultures .”
- Chef Nicolas Mercier of USS Nemo
“ What makes Naples a beautiful city for dining is that our customers are foodies and have traveled a lot . There is a nice blend of cultures : American , French , European and from all around the world . People aren ’ t afraid of trying and will reward the independent restaurants over the chain outlets ,” he adds .
As part of that vibrant and dynamic scene , Mercier says that his priority both as a chef and as a businessman is to reinvent , work hard , listen to his team and customers , and respect everything from the person washing dishes to the cut of a filet .
“ I do believe that there is no short-cut , you must consider it as a craft , not just work ,” he notes , “ Let your passions and tastes talk to you .” >>
Fois Gras
Photo courtesy of restaurant Côte D ’ Azure
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