Yes, Chef! Feature: Niko Courey

After studying at the prestigious Le Cordon Bleu in Las Vegas, Cleveland native Chef Niko Courey returned home following stints at restaurants and culinary training institutes all over the south—New Orleans, St. Petersburg, St. Augustine, Tampa.

He was hired last summer into what he says may be his favorite role yet—Sérénité Restaurant & Culinary Institute’s executive chef and director of workforce training for those going through the Recovery Center of Medina County.

“There are so many transferrables in this industry,” he says. “Through on-the-job training, we give the people in each six-month cohort the proper knowledge and skills that can make them successful anywhere.”

Q. How old were you when you started cooking? As a little boy, I recall spending summers with my great aunt and discovering mason jars of sauces in her basement. My family came here from Italy in the 1950s. When I was 12, my parents gave me the Grand Diplôme Cooking Course cookbook set. I haven’t looked back since. The first dish I made from it was leg of lamb. 

Q. Who’s the most influential chef in your life? Matt Munroe, who hired me at 56 West in Lakewood, where I worked from 2008-2013. We became like brothers. He taught me the importance of not proving yourself to yourself. He passed away in December. It’s rough how much I miss him.

Q. What’s the most memorable meal you’ve ever experienced and why? It was in a tiny café overlooking the Gulf of Mexico in Mississippi. I sat on a beautiful balcony overlooking the water. When I asked what was good there, the bartender looked at me and said, “You ain’t from around here or else you’d know it was Double Pork Chop Tuesday.” I said yes sir and ordered the chops, served Southern style with collard greens and cornbread. It was amazing. Everything hit home.

Q. Away from the restaurant, what’s your favorite dish? I love making fried rice with whatever is in the pantry, from sardines to anchovies, veggies, you name it. Sometimes when things are thrown together on the fly, they taste better.

Q. Do you have any favorite cooking shows on television? You can’t go wrong with “Good Eats”. I’m a big fan of Alton Brown and the science behind food.

Q. If you weren’t a chef, what career path might you have followed? I’ve always been fascinated with understanding the human brain, so probably psychology. I enjoy delving into emerging scientific studies on neuroplasticity and how things like memory games can impact the brain.

Q. What’s your most indispensable kitchen gadget? The Robot Coupe. It’s an indestructible type of food processor that enables you to make things like mayonnaise and pesto very quickly.

To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. 

Sérénité Restaurant & Culinary Institute is located at 538 W. Liberty Street, Medina. Visit SereniteRestaurant.com for more information.