Nunzio Restaurant + Bar In Hilton Head Island, South Carolina: Meet The Chef
We sat down with Executive Chef Nunzio Patruno of Nunzio Restaurant + Bar in Hilton Head Island, South Carolina.
Executive Chef Nunzio Patruno of Nunzio Restaurant + Bar in Hilton Head Island, South Carolina
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Puglia, the Southeast region of Italy. My Apulian roots have molded me into the chef I am today. The cuisine is simple, local and full of aromatic flavors and colors.
Nunzio Restaurant + Bar in Hilton Head Island, South Carolina
Tell our readers an interesting fact or two about yourself.
As a classic Italian chef I enjoy discovering new ingredients to incorporate into many of our classic recipes. Fresh, pristine, aromatic and colorful ingredients are the foundation of Italian cuisine. All successful chefs know you have to know the rules before you break them.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I would say the Branzino Puttanesca is one of my favorite dishes. The Mediterranean sea bass is an excellent fish, mild in flavor and is most delicious when sautéed in extra virgin olive oil, black olives, capers and cherry tomatoes. Pair this savory dish with a chilled glass of white wine.
Nunzio Restaurant + Bar in Hilton Head Island, South Carolina
What are three ingredients that you simply couldn’t live without?
Extra virgin olive oil, garlic and pasta.
We love the art behind plating. What do you love about designing the perfect dish?
Simplicity in presenting the star of the dish in a manner that once the plate is placed in front of the guest all their sensory experiences are hit all at once. Sight, burst of color. Smell, intense aromas. Taste, the aha mome Silence, as the moment is savored.
Tell us about one of the most creative dishes you’ve created?
Maine lobster tail poached in butter; served with marinated raw Nantucket Bay scallops infused with beurre blanc, tarragon and sevruga caviar. Pair with a 1990 Chateau d'Yquem.
Nunzio Restaurant + Bar in Hilton Head Island, South Carolina
What is one of your greatest accomplishments and/or recent awards you've earned?
My professional accomplishment is Nunzio Restaurant + Bar. The restaurant is the culmination of my years of experience as a chef and restauranteur, successfully reflecting my vision of what the dining experience should be. My greatest accomplishment is my family.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Grandparent cuisine—Chefs are rediscovering retro dishes from the past and giving them a modern spin. Also, recent high-end restaurants are going totally vegetarian and/or vegan.
What’s your favorite cocktail or beverage of choice?
Nunzio's Negroni.
Nunzio Restaurant + Bar in Hilton Head Island, South Carolina
