New chef at Paradiso Restaurant

Paradisoo UPDATE:  Things move fast on a small island.

In a comment on this story, Laura said, “Sadly Nick left island last week due to a better job offer in the states. He moved down after his friend and former co-worker, Kyle, moved to St. John to take over the head chef position at the Balcony in Wharfside. I recommend the crab cake and the fillet Mignon or chicken entree (if they have it). The food quality has certainly gone up."

The St. John Sun Times reports Nick Faucher has taken control of the kitchen and knife kit at Paradiso in Mongoose Junction.  “I wanted a new challenge in my life,” he told the monthly newspaper a few weeks after he moved from New York to take the job.  He didn't even bother to make a get-to-know-you visit before signing on.

A slower pace on the job is one of the differences he’s noticed, he said: 45 meals a night compared to as many as 800 on a New York Friday night.  He’s also had to adjust to "the fact that good ingredients are not as easy to come by on the island,” Faucher noted. 

The menu is pretty much going to stay the same until the fall, with the possibility of adding daily tasting menus.

What will not change? Half-price appetizers at the bar will continue to be available all night long.

The last chef, Paul Trujillo, is reported now to be working as a chef on a private yacht.

3 thoughts on “New chef at Paradiso Restaurant”

  1. I hope they continue their summer specials they’ve had on Mondays through Wednesdays. I believe it was $33 for 3 courses. Good meals and desserts.

  2. yea it was good when they had that but the food was just ok when the old chef was there.It seemed to be better after the new one came in.

  3. Sadly Nick left island last week due to a better job offer in the states. He moved down after his friend and former co-work, Kyle, moved to St. John to take over the head chef position at the Balcony in Warfside. I recommend the crab cake and the filet mignon or chicken entree (if they have it). The food quality has certainly gone up.

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