10 Questions With Culinary Bad Boy: Chef Chris Nirschel

It has been a while since we have caught up with an event industry expert to get their scoop on our signature ten questions. Here we return with one of the most sought after chefs in the industry, Chris Nirschel who is also a good friend of mine and a member of our DesignDawgs advisory board. See what Chris has to say in our latest Ten Questions feature here! – David Merrell

Chef Chris Nirschel is the founder and CEO of Culinary Bad Boy Productions, a New York City-based catering company. Nirschel began his culinary career at The French Culinary Institute in 2009, where he became classically trained in French and Italian cuisine. He has recently worked as an in-house consultant for New York’s Slide Restaurant. At Slide, Chris recreated their menu, trained the kitchen staff and managed the restaurant’s booth at the San Gennaro Festival in the fall of 2013. Before that, Nirschel held the Executive Chef position at Celsius in New York City’s Bryant Park, where he created customized menu options for multiple corporations. He has also worked as the New York based personal chef for Sean “P Diddy” Combs, where he caters events for the family. Nirschel has also secured sponsorships including major brands such as Whole Foods, Ciroc, Salerno, John Varvatos, Tom Ford, Lillet and Star Vodka. DesignDawgs recently caught up with the busy chef to get his answers to our signature ten questions.

Chris Nirschel

Chef Chris Nirschel

What’s the most important item to have at an event?

I would say there can’t be one item. An event consists of so many variables for success and all moving parts come together through planning, hard work, communication and delivery.

What’s your favorite app of all time?

Google Maps because I am directionally challenged

What’s your favorite venue?

Depends on the type of event. Different venues work best for different events. The space that best fits your clients needs and wants. For a fundraising gala in NYC, I love Cipriani.

Pan_Seared_Ahi_Tuna

Pan Seared Ahi Tuna by Chris Nirchel.

 Winter wedding or summer wedding?

I absolutely love beach weddings in the spring or summer but fall weddings are amazing. I had my wedding in the spring which was perfect because it was balanced with weather and we planned it around a full moon which happened to be a blood moon and it lit up the night. The fall is also beautiful because the changing of seasons with colorful leaves, cool but not cold climates.

 What favorite vacation spot inspires you the most?

My wife and I absolutely love St. Maarten because there is such a culinary presence. There is the Dutch Side and also the French side so you can have food from Creole to French which is unique and amazing. I love anywhere that has versatile with food and culture. We love to travel often and make sure we explore all walks of life whether it be Europe, Asia, Caribbean etc.

Vintage or new?

Old school vibe with a new school flare. Imagine a 20’s opera house with modern architecture features incorporating copper, stained wood, exposed brick; that’s sexy.

Chris Nirschel

Tuna Tar Tar on Crispy Wontons

DJ or live music?

I prefer instruments with a DJ and MC. If there is a great band I absolutely love it and I would say that experience would surpass the experience of a DJ but it must be a band that is very versatile with music selection.

Sit down or buffet?

If there’s room in the budget I recommend sit down to control timing, service, and experience.

Stage or screen?

Both. I think it’s great to have a stage for speakers, performances, or a host while screens are effective to show videos, make an impact, graphics, or presentations.

 Fav design trend of all time?

Go big or go home. With that said each event is different but I like having a theme and going above and beyond; like if it was a fun carnival theme have real tight rope walkers, and trapeze artists while having the host make it a one of a kind experience putting on a show making the event transform.

Chris Nirschel

Sausage and Pepper Stuffed Zucchini with Arugula salad and Tomato Cream.

For more on Chef Chris Nirschel check out the Culinary Bad Boy website here!

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