WORCESTER— Aleksander Gjonca, executive chef and owner of Nuovo Restaurant since 2011, has built his culinary career on a foundation steeped in family tradition and international flavors.
Born in Albania, Gjonca grew up in a family of food enthusiasts, with his grandfather’s baking serving as an early source of inspiration. After attending culinary school and honing his skills in an Albanian hotel kitchen, Gjonca broadened his horizons, moving to Rome in his 30s to immerse himself in Italian cuisine. Two years later, he brought his passion for innovative dishes and cultural fusion to the U.S., where he now helms Nuovo as a showcase of his global culinary journey.
Q&A:
Most important chef’s tool: A knife
In your fridge at home: Butter, cheeses, Greek yogurt, eggs, fruits, rosé wine, fig spread
Ever cook for anyone famous? Jerry Seinfeld. He had a show at the Hanover Theater well before Covid (I don’t remember the date). It was a Saturday and they came in for lunch before the show. Jerry Seinfeld ordered veal piccata. He was very nice and very polite when we visited the table, but declined to have any pictures taken or further conversation. The funny thing is that the server was star struck. She almost fainted when she realized who she was serving.
Best cooking tip: Use fresh ingredients, good olive oil and good cooking wine
Cooking shows you watch: None
Biggest cooking mistake people make: Burning wine or alcohol in an open gas fire
Food you cannot stand: Nothing
Silliest cooking trend: Using micro greens for garnish to dishes on which they don’t belong
Chefs at the Table is a series in Worcester Guardian profiling Worcester area chefs and cooks. Have someone who deserves a feature? Contact Charlene Arsenault at carsenault@theworcesterguardian.org
