Meet Your Chef: Nicholas Steger of The Arrabelle at Vail Square and The Tavern on The Square
Get to know your Vail Valley Chefs
The Arrabelle at Vail Square/Courtesy photo
Editor’s Note: The Vail Daily is showcasing area chefs in a series called “Meet Your Chef” so you can learn a bit more about those creating art in the kitchen. If you’re a local chef and would like to be a part of this series, please email Tricia Swenson (tswenson@vaildaily.com) and Sean Naylor (snaylor@vaildaily.com).
Q: What is your name, where do you cook and what is your official title?
A: My name is Nicholas Steger and I am the executive chef at The Arrabelle at Vail Square and The Tavern on The Square in Lionshead.
Q: How long have you lived in the valley and what brought you here?
A: I came to the Vail Valley in February of 2015 for my culinary school externship program and fell in love with the area and people.
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Q: When did you first realize that you wanted to become a chef?
A: The idea of being a chef had always been a “wouldn’t that be cool” idea in the back of my mind. I grew up watching my mother cook at home and was always captivated by “The Frugal Gourmet” as a child and would challenge friends to cook-offs in grade school. I started my career in food and beverage working as a server and bartender for about 10 years throughout the Chicagoland area. It wasn’t until, on a whim, I asked the executive chef if I could help out in the kitchen. Fast forward four months and I’m working full time in the kitchen, going to culinary school and loving every minute of it.
Q: Who has inspired you throughout your culinary journey?
A: My main inspiration has to be Chef Paul Wade, director of food and beverage at The Arrabelle at Vail Square. His extensive knowledge, experience, passion and sheer determination are a marvel to watch and learn from. I must also mention my wife, who has always been supportive and encouraging throughout the long work weeks and busy holiday seasons.
Q: What’s your favorite spice?
A: It’s not a spice but a combination of spices: curry. Recently, I have been really into cooking with different Indian curries. So full of flavor and can pair with almost any vegetable.
Q: Favorite protein?
A: Seared duck breast. The combination of the crispy skin, the tender meat and the fat content can’t be beat.
Q: Favorite fruits and veggies?
A: In my opinion, there is nothing better than a perfectly ripe strawberry when it comes to fruit, but it all depends on season and quality. In the winter, I like haricot verts with butter and lardons.
Q: Name your carb: pasta, potatoes, rice, polenta, etc.?
A: It definitely has to be potatoes. So many options and ways to prepare them.
Q: What’s your favorite comfort food?
A: Growing up in the Midwest, there’s nothing better than a perfectly cooked medium rare ribeye steak and smooth buttery mashed potatoes!
Q: Is there anything else about you we should share?
A: I feel privileged to be able to live in an area where we can work hard, play hard and share our passion and love for food with so many different types of people from every part of the world, and hopefully leave a great memory of their time in Vail.
