Meet The Chef: Olivier Reginensi
Have you always wanted to ask a professional chef what they love to eat when they're at home? Or perhaps what they think the next big trend in food and dining will be? In this exclusive series of chef interviews, the reporters at JustLuxe bring you these answers and more — direct from the culinary masters. Some of the most famous names in the American dining scene, including legendary Michelin-starred chefs, have shared personal stories of their journey to the top and insights about the inner-workings of the culinary industry. This edition of the series profiles Olivier Reginensi, executive chef at Le Cirque in New York City.
JustLuxe: At what point in your life did you decide to become a chef? What influenced you to do so?
Reginensi: My family had a big influence on me to become a chef. I got my first experience in a kitchen working in my uncle's brasserie as a young kid.
JustLuxe: If you could give a word of advice to aspiring chefs, what would you say?
Reginensi: To be humble, to be open-minded, and do not be afraid of working long hours.
JustLuxe: Where do you draw inspiration from for the design of your dishes and plating?
Reginensi: Many years of work with various talented chefs have inspired me and taught me to be the chef I am today.
JustLuxe: What do you predict as the next big trend in cooking and/or the restaurant industry?
Reginensi: I think the industry right now is going back to a classical approach. People tend to know more about products and produce, which is a very good thing.
JustLuxe: Which season do you look forward to the most for its ingredients?
Reginensi: I prefer spring because asparagus, fava beans, morels, and peas are in season, which are some of my favorites.
JustLuxe: What places or cities in the world have influenced your cooking the most?
Reginensi: Definitely France, which is where I spent more than 10 years cooking and working. When I lived in Marseille, we drew influences from the entire Mediterranean area to craft our cuisine.
JustLuxe: In your opinion, what innovation has recently influenced the restaurant industry in a significant way?
Reginensi: The material we are using now is more precise, more reliable, and gives patrons a better product.
JustLuxe: What would you say is the current climate of business in the restaurant industry?
Reginensi: The restaurant business is in a much better place than it was a few years ago when the economy took a big hit. It caused people to eat out much less.
JustLuxe: What is your favorite dish to prepare at home as opposed to the plate you enjoy preparing in the kitchen?
Reginensi: At home I made homemade pizza; I enjoy making it with my kids.
JustLuxe: Besides gastronomy, what other passions do you have?
Reginensi: I enjoy il bel far niente (which translates to "the beauty of doing nothing"), and I enjoy being with my family. I love watching soccer and I love traveling.
More From JustLuxe:
• Impact Investing: Doing Well by Doing Good