Famous for its stunning landscapes, captivating history and incomparable cuisine, the Amalfi Coast embraces the breathtaking, mountainous southern coastline of Italy from Sorrento to Salerno. Legend professes it is named for the beautiful nymph Amalfi, who was deeply loved by Hercules and buried there, to be forever immortalized. Distinguished by its jagged cliffs that seemingly disappear into the azure waters of the Mediterranean, the Amalfi coast is hailed as one of the most popular and sought after travel destinations in the world and celebrated as a virtual playground for the rich and famous. For nine-year-old Nicola Giordano, it was his home, where summers were traditionally spent de-shelling seafood for the local hotel restaurants on the coast alongside many of his boyhood friends. One of eight children, Nicola was brought into the kitchen at an early age by his mother, where it was customary for boys to be introduced to the kitchen, more so than girls. His family already in the restaurant industry, his young talent was recognized, and a pre-destined path was established who’s natural progression brought him into the hotel restaurant kitchen cooking line at the age of 12. Following high school he attended La Scuola D’Hoteleria Amalfitana, one of Italy’s first culinary institutes for his professional training at the age of 15, all the while continuing to learn and gain experience in the hotel restaurant kitchens.
Further honing his culinary skills along the Amalfi coast, Nicola fondly reminisces over many wonderful memories amidst the comings and goings of fascinating guests Most notably, at the young age of 17, Nicola recalls when Jacqueline Kennedy came to holiday on the coast. Arriving initially by herself, she was very accessible and would often come to dine at the Hotel Luna. Nicola remembers her natural, extraordinary beauty, grace and kindness, and the day she presented him with an American silver dollar, which he still has to this day! Later joined by her husband, J.F. Kennedy, they came to dine at Hotel Luna together, where they were serenaded by the entire hotel staff, singing an Italian song, which spoke expressly of an affection for America.
As serendipity would have it, many chefs from the Almalfi coast, including Nicola, succumbed to the desire to take their culinary experience and expertise abroad and explore the world. At the age of 27, Montreal, Canada was to be where Nicola and his new Italian bride were destined to begin a new life and start a family. He became a very popular restaurateur, winning annual awards in Quebec for having the best family oriented restaurant. A member of the Professional Association of Italian Chefs, Nicola proudly recalls his invitation to Rome, Italy to receive a medal of recognition from Pope John Paul at the Vatican for his Italian cuisine, honouring many of the best international chefs.
Fate, and that nomadic explorer instinct would again change Nicola’s path as he joined his daughter in Providenciales in 2003. For the Turks & Caicos Islands, Nicolas’ arrival was a fortuitous one. Like the Amalfi coast, fresh fish and seafood is plentiful here, and the abundance of conch and lobster are his virtual canvas for his culinary masterpieces. Today, you will find Nicola at the Gecko Grille at Ocean Club Resorts. As executive chef he purports a following of local residents and visitors alike that have come to recognize and crave the innovative and creative cuisine with that unmistakable Mediterranean influence. His Linguine Frutti di Mare (fruit of the sea) is an original creation from his roots on the Amalfi coast. A succulent combination of mussels, clams, scallops, and shrimp on a bed of perfectly prepared linguine in a to-die-for garlic white wine sauce. And if that wasn’t enticing enough, in season this signature dish is crowned with a half lobster tail. Nicola will graciously and enthusiastically prepare almost any special request, be it a traditional Italian dish or specialty items, with some specialties requiring a few days notice. If he can get it, he can make it! With an admiration for the diversity of the culinary industry on Providenciales, and the ability to continually create with our own delectable, natural resources, Nicola recognises and appreciates that the menus of the island will perpetually evolve based on experience, time and the multifarious influences chefs from around the world impart.
He believes that the strength of cooking originates from the basics, and that even the most sophisticated cuisine emanates from these simple basics. “Being a chef is a passion, you either have it, or you don’t.” That unmistakable passion is evident in all of Nicola’s creations. Brought up to cook everything from scratch, he has a particular fondness for sauces, what he feels are the base to every dish, coupled with the philosophy of Almalfi cuisine where all food originates from the land and the ocean - earth and water.
When Nicola is not in the kitchen … he’s in the kitchen! Authentication of his pure passion for food, there is nothing he enjoys more than preparing his favourite dishes for his family and friends on his time off from the restaurant. At home, he will make pasta fresh and create a personal favourite, Fettuccini Truffolati. Fettuccini imbrued in an intensely rich cream sauce served atop a grilled portabella mushroom with fresh black truffles and caviar, under a delicate blanket of fresh Parmesan cheese.
His life on the island is significantly paralleled to that of his earlier life on the coast. An avid nature lover he revels in the opportunity to explore and spends his free time kayaking and discovering beaches and caves.
Like many of the vast explorers and navigators of Italy, the contingents of worldwide Italian chefs traditionally and inevitably seem to gravitate back to their roots. I think I can speak for many when I say that for those who have had the good fortune to experience Nicola’s inimitable cuisine, I sincerely hope that isn’t anytime soon!
Special thanks to Nicola’s lovely daughter, Carmela, for her wonderful Italian to English translation who surprisingly discovered some previously uncharted events in her father’s life.
By Mandy Rostance-Wolf
Reprinted from "Where When How - Turks & Caicos Islands" November/December 2006
The Gecko Grille
Chef Nicola Giordano
