Rich Vellante
Legal Sea Foods
Having started out over 60 years ago as a sawdust-on-the-floor fish market in Inman Square, Cambridge, Legal Sea Foods has exploded into the nation’s most acclaimed seafood-based chain and one of the world’s premiere purveyors of slap-its-mouth fresh fish and fixins. Each of their 25 (and counting) restaurants offers the latest in flavors and the best in quality. From healthful Eastern and Indian ingredients and gluten-free menus to tableside check paying and enviro-friendly transport, Legals has always been at the forefront of food and service. With summer on the way, there will be no better place to be than their new flagship on Liberty Wharf where guests can enjoy three floors of varying menus and spectacular Harbor views, all made with Legal’s dedication to excellence and all overseen by Executive Chef Rich Vellante.
Matt’s Meals: How did you get into cooking?
Rich Vellante: I was strongly influenced by my family (mom and grandmother) and my semesters abroad in Italy. There, I fell in love with how food influences culture and vice versa. And, for me, it was end of story. I just knew. When you find a profession that you are passionate about, then you should follow your heart. When I did, it just felt less like work and more like a mission.
MM: Where was your first professional kitchen experience?
RV: It was in NYC in a small French bistro in SOHO called Lecluse. The restaurant served very authentic French country food. It was a perfect foundation to begin my culinary journey. I truly enjoyed my experience in the kitchen at Lecluse and in New York itself – it’s such a food and culture mecca.
MM: What is your favorite dish to prepare?
RV: Hands-down, I love making and cooking any kind of pasta. Anything works – from raviolis or a bolognese, to a simple linguine with clams. I like making my own dough and rolling it with my electrical make-shift pasta maker that I’ve had for 25 years. Pasta making is such a tradition and skill that can only be learned through trial and error…experience. The dedication and nuances of making pasta is why I like doing it.
MM: What is the best part of your job?
RV: I have two best parts – working with the high quality fish we buy and the people at Legal Sea Foods. Every day is different and each day changes constantly with challenges to solve, conversations to have, initiatives to execute on, dinners to prepare, research and development to be explored, etc. I like the fact that I lead a team effort of talented individuals working for one goal. It’s not easy to do and that’s why I like it, because when you see progress it’s all the more rewarding.
MM: What do you usually make for yourself at home?
RV: At home, you can usually see me cooking anything with an egg on it or in it. Because I’m in the restaurant business, most if my time is spent in a restaurant, so my home fridge is bare. However, I will always have eggs available and they feed my hunger and provide options. Who doesn’t enjoy fried, scrambled, poached, soft-boiled, hard-boiled, over-easy eggs? And eggs go with most anything in a pinch. And I also really enjoy making fresh Vietnamese spring rolls with friends and family.
MM: If you could dine with any three people, who would they be?
RV: My ideal table would include Anthony Bourdaine, Larry David and Bono (from U2, not Sonny Bono). I picked Anthony Bourdaine because I enjoy his edgy personality and intelligence and I’d look forward to talking about travel and food with him. I chose Bono because of his rock star status and because I’m intrigued by the amazing work he does for the needy around the world. Lastly, I’d invite Larry David, because he’s Larry David (enough said!). And I’d ask him to bring along Leon.