The Bite Magazine - Spring/Summer 2020 - Issue 27

bite cuisine Images courtesy of AKA Communications TO THE FAR CORNERS OF THE WORLD S cottish chef and restaurant owner Nico Simeone is on a mission. Unlike other restaurant owners, who are also chefs, and have opened a chain of restau- rants in several locations, Simeone’s concept is a little different. Founded in Glasgow in 2017, Six by Nico is a unique and innovative dining concept where guests experience a culinary journey that takes inspiration from destinations, memories, and ideas with a six-course tast- ing menu. Every six weeks, the menu changes and em- barks on the next dining adventure. Born in Glasgow to Italian parents, Simeone’s earliest memories are of his mother’s Italian cooking, helping her in the kitchen, and having large family meals around the table. This experience led to his career choice as a chef, working at Michelin-starred Number One at Balmoral with Craig Candle and awarded Young Scottish Seafood Chef of the Year at the age of 20. He also worked as part of the brilliantly talented team at Brian Maule’s acclaimed Chardon d’Or. In 2015, he opened 111 by Nico which created a unique fine-dining experience for his guests, while simulta- neously launching an apprenticeship programme. The programme opened doors for young people that have Jada Brookes looks at Nico Simeone’s Six by Nico concept which sees the menu change every six weeks in different cities and themes and the opening of his London restaurant which will go ahead once the coronavirus pandemic is over. New York Final Dish 6 Big Apple

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