Simplicity and product freshness are the main ingredients in Richard Vareschi’s basic philosophy of cooking.
“Keep it simple, keep it fresh,” advises Vareschi, the manager, chef, and CEO of Richard’s Bistro in Manchester.
Vareschi, who was born in Worcester, Mass., and now lives in Manchester, says a career highlight was operating three successful restaurants simultaneously, the former 88 Restaurants in Salem, Nashua, and Manchester.
Another career milestone, he said, was recieveing a Lifetime Achievement Award from the New Hampshire Hospitality Association.
He attended Rensselaer Polytechnic Institute in Troy, N.Y., for two years and then spent two years studying restaurant management at Boston University.
When it came to cooking, his late father knew best, Vareschi said. He said his dad, whom he described as a “very hands-on and innovative chef,” had the greatest influence on his career.
Vareschi answered the following questions:
Q: Why did you decide to become a chef?
A: To creat an impact on what I percieved to be a fast growing industry.
Q: What kind of food do you like to cook?
A: Anything from scratch with fresh ingredients.
Q: Who is your favorite TV chef?
A: Jacques Pepin.
Q: What do you consider to be the perfect meal?
A: Roasted filet mignon with fresh asparagus, hollandaise, mushroom risotto, salad with romaine and grilled pears in a rasperry walnut vinaigrette.
Q: What advice would you give to chefs just starting out?
A: Have an open mind and be prepared for hard work.
Q: What do you anticipate the trends in cooking will be in 5 to 10 years?
A: International flavors integrated with classic American.
Q: Do you have a cooking tip for at-home cooks?
A: Be innovative and have fun.
Q: When you go out, where do you go and what do you eat?
A: Usually upscale restaurants. I dine on their specials with an emphasis on chicken dishes.