Steve Mannino, Executive Chef of Rustico Restaurant and Bar in Alexandria, Virginia, has crisscrossed the map through his culinary journey, experiencing the palate and cuisine of at least seven major cities. From his beginnings on the East Coast where he attended the Culinary Institute of America in Hyde Park, New York, to Chicago, San Francisco, Las Vegas and then back east through Boston, Atlantic City and D.C., Mannino continues to develop his craft. He has worked with many celebrated chefs, including chef/owner Todd English. Mannino talks about his career with Chefs.com
Chefs.com: What do you enjoy most about being a chef?
SM: The instant gratification associated with having someone eat your food and enjoy it. A lot of things in my life have been surrounded by food and I want people to have that same feeling when I prepare food for them.
Chefs.com: How do you stay up-to-date with current trends in cooking?
SM: I do a lot of reading. Life brings changes like family, which some of the time does not allow for travel, but reading and speaking with other chefs and experimenting are always available. Also my sous chefs are valuable. By pushing them to bring ideas to the table we all stay in touch with the evolving trends.
Chefs.com: How important is the visual aspect or “presentation” of a dish?
SM: Visual is important, but first and foremost is how a dish tastes. Then we start thinking about how best to present the dish without it looking contrived.
Chefs.com: How important is the “atmosphere” of a restaurant?
SM: It is important to me. I always like to have a fun, upbeat atmosphere. I like to have an open kitchen where we can be a part of the atmosphere and feel the energy created by guests.
Chefs.com: What advice would you give to aspiring chefs?
SM: Learn the trade before you learn the tricks of the trade. Set a good foundation for yourself. Travel – there is food everywhere. Go and eat. Go and work for the chefs that you like. Meet people. Once you are older, this becomes more difficult to do.
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