And then there’ s USS Nemo, the passion of Montrealborn chef, Nicolas Mercier, whose French Canadian mother imbued her son with a love of the kitchen from an early age.
A decade after opening two restaurants in romantic Quebec City at 23 years old, Mercier headed to the warmer climes of Naples to launch USS Nemo with wife and business partner, Nathalie Savoie.
“ My wife and I fell in love with Naples. For us, it was not too big, with an elegance and flair and, of course, the tropical set up. But it was more like you feel it was‘ your place’. We did some research for a new restaurant we wanted to open and, I guess, voilà,” says Mercier, who has made it to the Best Chefs America list anually since 2013.
“ What makes Naples a beautiful city for dining is that our customers are foodies and have traveled a lot. There is a nice blend of cultures.”
- Chef Nicolas Mercier of USS Nemo
“ What makes Naples a beautiful city for dining is that our customers are foodies and have traveled a lot. There is a nice blend of cultures: American, French, European and from all around the world. People aren’ t afraid of trying and will reward the independent restaurants over the chain outlets,” he adds.
As part of that vibrant and dynamic scene, Mercier says that his priority both as a chef and as a businessman is to reinvent, work hard, listen to his team and customers, and respect everything from the person washing dishes to the cut of a filet.
“ I do believe that there is no short-cut, you must consider it as a craft, not just work,” he notes,“ Let your passions and tastes talk to you.” >>
Fois Gras
Photo courtesy of restaurant Côte D’ Azure
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