CHEF'S HAT: Scott Wesseling has plans for a new loungeScott Wesseling has a great new Mediterranean canvas to practise his culinary art. HANK DANISZEWSKI |
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Executive chef Scott Wesseling is at home in the Adega Lounge of Aroma on Piccadilly Street.
He's in the process of revamping the menu to match the charm and warmth of the large atrium-style space that houses the restaurant.
"We want to make a trip to Aroma a great cultural experience," Wesseling.
Aroma recently completed a spectacular renovation of a long-vacant corner room to create the Adega Lounge, a cosy sanctuary for wine lovers.
Wesseling has been busy updating and simplifying the menu with an overall Mediterranean theme, although he has kept a few traditional Portuguese dishes, respecting the heritage of owner Felipe Gomes.
Wesseling said crafting a new menu is an elaborate process requiring a lot of work to prepare the plan and source the ingredients.
He hopes to have a few unusual items on the menu, such as rabbit, game birds and octopus, a Portuguese favourite. He is testing out some of the dishes by offering them as daily features.
Wesseling said a shorter menu offers several advantages. Patrons do not have to wade through a long list of dishes. And the kitchen can focus on consistent quality and fresher ingredients.
"With a large menu you have a lot of product that just sits in your refrigerator," he said.
Wesseling, a native of Whitby, started in the restaurant business at the age 13 as a dishwasher at a Don Cherry's and was promoted to cook. Later in his teens, he worked for the Denny's restaurant chain and held some non-restaurant jobs.
Wesseling moved to London and completed the culinary management program at Fanshawe College followed by a two-year apprenticeship instructing the college's tourism and hospitality students.
"I taught them the co-relation between the front and the back of the house. Both sides have to know what's going on," he said.
Prior to getting the job at Aroma, Wesseling worked at some local restaurants, including Bertoldi's Trattoria and the Black Trumpet, before becoming executive sous-chef at the West Haven Golf and Country Club.
Wesseling is excited about Aroma's upcoming Harvest Festival, which begins in September.
Every Thursday evening, guests will sit at European-style communal tables in the Adega Lounge enjoying the food and wine of a featured Mediterranean country along with live musical entertainment.
Wesseling said Aroma offers a rare opportunity for a young chef.
"There's never a dull day with Felipe. It's always challenging to meet his high expectations, but it's rewarding as well."
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