Chef Kevin Nashan recently won a James Beard Award for Best Chef: Midwest 2017 and is the chef-owner of Sidney Street Cafe and The Peacemaker in St. Louis. Chef Nashan was the featured chef at the 2019 Synovus Toast Of the Town - Aflac Culinary Experience on March 1st.

By: Elisabeth Michelson

In 2003, St. Louis chef Kevin Nashan took over the popular Sidney Street Cafe from its previous owners who had finished a 16-year run. Over the next ten years, Nashan carefully transformed Sidney Street Cafe from a meat-and-potatoes restaurant into an upscale, thoughtful bistro garnering local and national recognition. He's been a winner for the James Beard Award and cooked for President Barack Obama. In 2014, Sidney Street Cafe was named St. Louis Magazine's restaurant of the year just as it hit its tenth anniversary under Nashan's direction. Chef Nashan sat down with SVM and talked about coming to Columbus, what influenced him as a person and chef, and the type of restaurants he owns.

You are the featured chef for this year’s Synovus Toast Of The Town - Aflac Culinary Experience. How does that feel, and what are you most excited about? I'm very excited to be a part of this year's Synovus Toast of the Town-Aflac Culinary Experience. We have never had the opportunity to cook in Columbus. We are looking forward to this great opportunity.

How would you describe your style of cooking? I would describe my style as rustic and fun!

You were born in Chicago and raised in Santa Fe. Please tell us how that’s influenced you as a person and a chef. Yes, both Chicago and Santa Fe have had a tremendous influence on my cooking. On the Chicago side, where my dad, Chuck Nashan, is from, I learned everything about my Polish and German history because of my Grandma Helen Nashan’s amazing food. The Santa Fe side was the Hispanic side, where I learned about posole, carne adovada, and northern New Mexico traditions. It also helped that my family had a restaurant in Santa Fe called La Tertulia for 27 years, which prided itself on serving northern New Mexico fare.

You had the chance to learn from famous European chefs. Who has been the greatest inspiration in your cooking? Spanish chef Martin Berasategui. Martin’s cuisine is very innovative, but less conceptual than cuisine of some other Spanish chefs. He is great on technique and highly respected by his colleagues and food opinion leaders.

How would you describe the food you serve at Sidney Street Cafe? Rustic and elegant.

You opened your second restaurant in August 2014 in St. Louis,The Peacemaker. What type of restaurant is it and what inspired you to open this restaurant? The Peacemaker is a Lobster Crab shack that serves coastal favorites from the east and the gulf with Acadian influence.

Most chefs have some favorite local ingredients to work with, which one is yours? I love it all! However, I'm partial to summer bounty.

You're hosting a dinner party for six close friends or family - what will you serve? I really enjoy sharing large plates and having different bites. Paella is one of my go to's along with raw seafood, braised meats, charcuterie, and vegetables.

Because of what you do you have a jam-packed schedule, but on your day off , what are you likely doing? I really like to be with my wife, Mina, and my kids, Miles and Max, so whether it be playing baseball or going on a hike it's always a good time. SVM

CHEF KEVIN NASHAN