First Friday Interview: Philadelphia Top Chef Contestant

Wednesday marked the debut of Top Chef’s 11th Season, which whisked two of Philadelphia’s top chefs off to compete in Quick Fire, solo and group challenges for the title which Kevin Sbraga snagged four seasons prior. Philadelphia has been kicking serious ass in competitive reality TV recently, with Dom Streater designing her way to the top of this season of Bravo’s Project Runway, and Christina Wilson earning the exclusive approval of Gordon Ramsay as winner of Hell’s Kitchen last year.

Hot on their heels, Nicholas Elmi (Formally of Le Bec-Fin, Rittenhouse Tavern -Now Owner & Chef of Laurel Restaurant) and Jason Cichonski (Lacroix, Ela) are coming out swinging in New Orleans to represent Philadelphia’s ever-burgeoning restaurant scene. In Wednesday night’s season premiere, “Soiree in the Swamp”, Elmi and Cichonski remained in the clear for the first Elimination Challenge of cooking with local cuisine – frog legs, alligator, and turtle. We caught up with Nicholas, who clued us into his highlights from past seasons and how he’s feeling as a current contender.

 

Philly PR Girl: Who are your favorite Top Chef contestants from previous seasons? What about them or their work did you admire?

Nicholas Elmi: Kevin Sbraga because he’s a friend, and it was nice to see him succeed. Also, the Voltaggio brothers because I loved their intensity.

PPRG: Which previous challenge would you have liked to work on?

NE: They did a lever admin challenge a few years back. I would have loved to be able to work in Chef Ripert’s kitchen for a day.

PPRG: Are there any specific experiences which occurred throughout your career that you believe prepared you for Top Chef?

NE: I think everything and nothing. I trust myself to cook well and compete because it’s what I’ve been doing my whole life, but Top Chef does a great job of taking you out of your element and forcing you to just react.

PPRG: You have worked in the kitchen with Jason Cichonski before. How will this affect your competition on the show, whether teaming up or working against each other?

NE: I think we both looked at it the same way, in such that we had a sounding board and someone you trust; but when that clock starts it’s about winning and moving on, not being buddies.

PPRG: What unique skills or style of yours can we expect will be showcased this season?

NE: I stay pretty true to myself. I don’t think I can go into detail on that too much without letting something on.

PPRG: Le Bec-Fin was very traditional, while Rittenhouse Tavern is contemporary. What can we expect from your upcoming spot Laurel on East Passyunk?

NE: A little of both. We’re going to walk a fine line. I’m going to use everything I’ve done up to this point in my career to put forward my true voice and what I stand for culinary.

PPRG: What would winning Season 11 mean for you?

NE: Like everyone, I’ve had hardships and accomplishments. Things that I use to drive me and focus me – not only with what I want to do with my career, but my life. I have a wonderful family to support, a new restaurant to build, and to win would certainly help me move forward with what I want to do in the next few years. Right now, though, I’m just focused on Laurel and making it the best restaurant that it can be. It’s going to be an exciting year.

 We’re looking forward to trying out Nick’s new spot!  Until then, catch him on Top Chef Wednesdays at 10 p.m.