Q&A with Lucia Soria, Executive Chef at Station in East Quogue

I recently had a chance to chat with executive chef Lucia Soria, before she left to oversee her two other restaurants, Jacinto and Restaurant Lucifer in Uruguay.

Executive Chef and Owner Lucia Soria at Station in East Quogue.

Imagine dining al fresco in a lush, bohemian, torch-lit garden and then add a passionate, local ingredient inspired Latin American menu. If you had to guess where, you might think, Argentina? The Yucatán Penninsula? Nope. This lovely experience can be found at Station in East Quogue.

I recently had a chance to chat with executive chef Lucia Soria, before she left to oversee her two other restaurants, Jacinto and Restaurant Lucifer in Uruguay. The talented head chef Augustina Gagliardi (also of Uruguay) is behind the stove creating some pretty spectacular food. Did I mention the setting?

Chef Lucia Soria in the kitchen at Station in East Quogue.

Hi Lucia! What are your favorite local ingredients to work with on your menu?
All the seafood and shellfish.

Can you share your recipe for Mussels Provencal with us?
Mussels (small and tender) + chopped garlic + parsley + white wine + salt + pepper + a knob of butter.

What do you love about this area of Long Island?
The woods, the quiet and the flowers all around.

What do you miss about Uruguay when you are here for the season?
Not much because I know that I always go back.

Do you have a philosophy about food and cooking?
Do what you love with heart, passion and eagerness, this can’t go wrong.

Why is burrata, asparagus and prosciutto so amazing together?
When I think of a dish it is important to have a new experience in the mouth. The saltiness of the prosciutto with the burrata, creamy and gorgeous, the asparagus with basil, mint and lemon, fresh and lovely green, then to round out everything, the hazelnut crunch; this for me is a party of tastes.

Station in East Quogue.

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