Venice City Lifestyle gathered five of the area’s top culinary doyens—Bryan Meek of the Venice Yacht Club, Steve Longet of Longet: Fusion with a French Accent, Jimmy Nadell and Judy Gaspar of Tuscany Nokomis, Ashley Lauren of Plated Per Palate—for a stylish photo shoot and conversation about food, creativity, and passion. A special thank you to the Venice Yacht Club and its members Dave and Tammy Detzel, proud owners of Detzel’s Dream, a stunning 50’ SeaRay Sedan Bridge, for hosting us onboard.
Executive Chef Bryan Meek
Venice Yacht Club | veniceyachtclub.com/Amenities/Dining
Q. What first drew you to cooking?
A. I used to watch cooking shows and cook with my grandmother when I was young. I was also a picky eater. One day my mom said, “If you don’t like what I make for dinner, then make your own food.” That turned into making dinner for everybody. At 13 or 14, I didn’t have a big repertoire—just stir-fries or chicken on the grill—but it gave me basic cooking skills.
Q. How did that become a career?
A. I didn’t expect to be a chef. I went to a fine arts school for graphic design and planned to work in automotive advertising, but the market wasn’t there. I got into cooking, loved it, and eventually moved to Denver for culinary school.
Q. How do you approach menus at the Yacht Club?
A. My favorites—and the members’ favorites—are steak and seafood. I start with the protein. For fish, I explore the freshest local products, and for steaks we use Braveheart Beef, a premium Black Angus brand.
Q. What’s unique about cooking here?
A. I enjoy the freedom to be creative. I can try new dishes, get feedback from members, and adjust quickly. It’s rewarding to see people enjoy the food and share it with each other.
Owner & Executive Chef Steve Longet
Longet: Fusion With a French Accent | longetvenice.com
Q. What defines your style of “Fusion with a French Accent”?
A. My partner is Greek, I’m French, and I didn’t want to repeat my earlier full French restaurant. Fusion feels more inventive, more creative.
Q. How did you discover your path?
A. At 15, I enrolled in a culinary school near my home in Bonneville, France. At first, I didn’t know what I wanted, but then I fell in love with food. The creativity, artistry, and the chance to travel—those kept me going.
Q. What’s the most rewarding part of being chef and owner?
A. I spent five years in Michelin-starred restaurants in Switzerland, then 11 years as a private chef there. Owning a restaurant was always my mission. Doing it here in the U.S. was challenging, but we love the culture and it’s been a great experience.
Q. What inspires your cooking now?
A. Farmers markets and travel. Even a short trip gives me new ideas. Right now we’re so busy, even vacations are here—but inspiration always finds a way.
Owner & Executive Chef Jimmy Nadell
Tuscany Nokomis | tuscanynokomis.com
Q. How did your love of Mediterranean cuisine begin?
A. My family owned 17 restaurants in Chicago, and I used to walk to them from school, so I’ve always been in the business. At a young age, I fell in love with Mediterranean cuisine—Greek, Italian, Spanish, and French—and especially with cooking lamb, chicken, and fresh seafood over open-fire grills.
Q. What dish excites you most?
I love creating dishes no one else has—which is tough with so many chefs and restaurants in the world! In Aspen, I worked as a private chef for the royal family of Saudi Arabia and invented “Princess Potatoes” to honor Her Royal Highness Princess Haya bint Hussein. Whipped with saffron and reduced heavy cream, these golden potatoes are now served daily at the restaurant.
Q. What about your own eating style?
A. My fiancée Judy Gaspar and I eat Mediterranean all the time. Judy, a former culinary arts instructor, is now our CFO and Epicurean Director. We’re here every day—trying new dishes, grilling fish, and keeping it healthy.
Q. Who’s the most impressive person you’ve cooked for?
A. Jon Bon Jovi. I’ve cooked for hundreds of celebrities, but he’s the real deal—a total gentleman. He married his high school sweetheart, built his career with her, stuck it out through the lean years, and rose to stardom.
Owner & Personal Chef Ashley Lauren
Plated Per Palate | platedperpalate.com
Q. Why did you start Plated Per Palate?
A. A mentor showed me the private chef world. I love meeting people in their homes and personalizing menus. My clients range from families with dietary needs to couples celebrating milestones. I even cook anniversary dinners for one older couple every year.
Q. What defines your cooking style?
A. I focus on presentation and ingredient quality—organic, pasture-raised eggs, high-quality oils, no processed food, even being picky about salt. I like tropical flair and themed menus.
Q. How do you ease clients’ lives?
A. For meal-prep families, I handle cooking and cleanup so parents can focus on their kids. For events, I design the menu, shop, set up, and clean up—so they just enjoy.
Q. What’s your favorite part of personalization?
A. I love creating menus around dietary needs. If someone craves baked ziti but can’t have wheat or dairy, I find substitutes so they can still enjoy the dish they love.
I enjoy the freedom to be creative. I can try new dishes, get feedback from (Venice Yacht Club) members, and adjust quickly.
I fell in love with food. The creativity, artistry, and the chance to travel—those kept me going.
I realized I loved Mediterranean cuisine—Greek, Italian, Spanish, French—because it’s all so fresh...I'm always trying out new dishes.
I focus on presentation and ingredient quality—organic, pasture-raised eggs, high-quality oils, no processed food, even being picky about salt.