The Spring On Main Restaurant In Eureka Springs, Arkansas: Meet The Chef
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5 Reasons to Visit® sat down with Executive Chef Mateo R. Vannucci of The Spring on Main in Eureka Springs, Arkansas.
The Spring on Main in Eureka Springs, Arkansas
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in South Arkansas in a small town of 2,000 people just south of Little Rock. I wouldn't necessarily say that I have traveled anywhere that has inspired or shaped my cooking philosophy other than where I went to culinary school in Austin, Texas and the culture shock between a small town with little, to no diversity, to being surrounded by folks and things that were so different than what I was used to growing up, it definitely gave me perspective to grow my culinary philosophy out of.
The Spring on Main in Eureka Springs, Arkansas
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I truly believe that quality is most important in life, whether it be clothing or the food we eat and I think we can find quality hidden in many different areas of society and especially in different parts of the world. Therefore, I like to think that my cooking style pulls from all different parts of the world's cuisines in search of the best quality ingredients, techniques, etc.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My favorite food is probably any variation on Chinese BBQ’s “Roasted Peking Duck.” Why you should try it, well, its probably one of the most well rounded dishes I’ve tried with the crispy skin of the duck, meat that has been seemingly braised due to it being cooked whole at a low temperature and the finally is when the chef debones the entire duck and serves it with green onion and bao buns as a utensil instead of forks and knives—you can really immerse yourself in this dish, hard to explain really.
The Spring on Main in Eureka Springs, Arkansas
What are three ingredients that you simply couldn’t live without?
This is going to sound fairly simple but the building blocks for cooking start with kosher salt, canola or olive oil, and lastly either shallots or garlic—I’m having a hard time choosing one or the other.
We love the art behind plating. What do you love about designing the perfect dish?
Simplicity, with bright colors that take the diner away from what is usually the main item, a protein that is typically brown, black or gray. I also think that plating ought to make sense from start to finish, not necessarily to tell a story but to take the dish from one flavor to the next without having to guess as to what it is that one is eating. I would definitely say I veer away from more than three components and a garnish as I believe this makes it difficult to be not only visually appealing but can muddle the taste of each bite.
The Spring on Main in Eureka Springs, Arkansas
Tell us about one of the most creative dishes you’ve created?
I think creatively speaking, would be a duck dish that encapsulated the diet of the duck through rice grits and to play on “orange duck” I made a clementine beurre blanc with shiitake mushroom conserva to pay homage to the roots of the dish in Asia. As a side I poached carrots in their own juice to bring out the intense flavor of the carrot to mimic what would be peak ripeness as this is hard to replicate unless you pick the vegetable yourself at an exact time of the year. So I dont want to say “orange duck” but something like that.
What is one of your greatest accomplishments and/or recent awards you've earned?
To date I have helped open 4 independent restaurants as the Executive Chef, writing all the menus at the 4 establishments—there have been awards peppered throughout those four openings but most specifically one of the restaurants won “Best Restaurant New Central Arkansas” in The Arkansas Times Readers Choice awards, as well as a few mentions in various publications in Austin, Texas with a food truck turned brick and mortar back in the early to mid 2000s.
What are some of the latest trends you’re seeing in top restaurants across the globe?
I see a lot of restaurant menus being downsized and consolidated. I think Covid had a lot to do with this, but I, frankly, think it's great for the industry for restaurants to focus on one or two main items/concepts and try to do them really, really well. Pizza is the most well known of this type of restaurant in this country, but there really is no reason this concept can’t be applied to many different food items and concepts.
What’s your favorite cocktail or beverage of choice?
Simple: A Dirty Vodka Martini made with Kettle One or Tito’s.
The Spring on Main in Eureka Springs, Arkansas
What do you love about being the Executive Chef of The Spring on Main in Eureka Springs, Arkansas?
Freedom to express myself the way that I really want to in this industry and of course the folks that are gracious enough to come work with us here at The Spring On Main, we have one of the best staff I’ve been a part of in my career.
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