Chefs Feed: Elevated with Lisa Nakamura

Chefs Feed profiles chef Lisa Nakamura of Gnocchi Bar in Seattle.

Read the transcript of this video
[MUSIC] You've heard the study like chefs are number nine at being psychopaths, or something, we're a little insane, right? We're just a little tweaked. We are very competitive, we are so competitive. I mean, we compete with ourselves. It's hard to let someone in when you are so engrossed with yourself. We work weekends, we work dinner hours, all the times when you would normally expect to have a social life. You either have to be with someone in the industry, which is a challenge in and of itself because now you have two highly competitive people in one relationship, or you have to have someone who is confident enough in what they do to understand that just because you're working doesn't mean you don't love them. [MUSIC] Yeah, it's, it's tough. It's exactly how they say it happens. I had decided that I was probably never gonna get married, I'd bought this little one-bedroom condo. I was gonna be this crazy lady with four cats and three Shih Tzus. And then like four months later I meet him. And then he's just wonderful. My husband is, he's very sweet. And he says to me, "you know, you're never going to be happy unless you open your own restaurant." We started looking. I got an email from someone saying, "Christina, orchid wants to sell their restaurant." I had never been to Orcas Island. I don't even know how to get there. You have to drive for 90 minutes to Anacortes, and it's another hour ferry ride. And then, once you get there, it's another, well if you drive like a local it's five minutes. If you drive like a tourist, it's 20 minutes to the restaurant, yeah. So, it's no easy thing to get there, right? It was just gorgeous, and we said, okay, we can do this. I don't remember opening Allium it was so fast. I looked one evening and everyone was eating and there was all this noise and I went, oh **** I have a restaurant, what have I done, kind of thing, like oh my god really. I don't know if people realize that when they open their own restaurant, you can't go run to someone else and say it's broken what do I do? You become the person people run to. If I wasn't there the restaurant doesn't exist. I was up there full time in the summer and part time in the winter. And it just got to be too much. I thought, oh my god I've been married to this guy for five year's and I have spent three and a half not really being there. I think the only reason why we managed is because we realized that our relationship is very important. Oh there's always conflict. I still think that, I think maybe I should have kept it open. Maybe I would have been able to keep the restaurant there and open one here. I mean, who am I kidding. I dream about [UNKNOWN] a lot. But ultimately, I think without him there [MUSIC] Or it wouldn't be right. I am planning to open a restaurant called [INAUDIBLE] bar. The dish that people really ordered was the [INAUDIBLE]. You know it's a teachable thing, it's not dependent on me being in that spot all the time. [MUSIC]
Sponsored Stories
Chefs Feed: Elevated with Lisa Nakamura