We had the good fortune of connecting with Nicola Tallarico and we’ve shared our conversation below.

Hi Nicola, where are your from? We’d love to hear about how your background has played a role in who you are today?
I’m from Los Angeles—yes, one of the rare unicorns actually born and raised here. I usually say I grew up in West LA, but truthfully it was Bel Air. Basically, I came into the world with a platinum spoon in my mouth… and probably a valet ticket in my hand.
My parents are fancy people: lavish parties, European vacations, always the best of the best. I was exposed to everything from spaghetti and meatballs to caviar. At home, meals were simple thanks to my Italian dad and Jewish mom, but dining out meant the best restaurants in Beverly Hills or Paris.
At 15, I moved to Rome for a year and basically ate my way through the city (and most of the countryside on weekends). Risotto was a revelation—how can rice taste like that? I still remember the little trattoria near the bottom of the Spanish Steps where I first tried it. Delizioso!

At 18, I headed to New York City for college at Parsons School of Design. My “food education” there was less risotto, more falafel—Mamoun’s on MacDougal Street practically fueled my freshman year. But by 19, I’d swapped the platinum spoon for a serving tray, starting my career in the service industry in NYC. I’m still in it today, well into my 40s.

What all these places—LA, Rome, and New York—taught me is the same thing my work has: whether it’s the Queen of England or the busboy clearing the table, every person (and every meal) deserves the same dignity and respect.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
When I moved back to LA in 2014, I had no plan—except that I wanted to be in food. I dabbled in culinary production, then became a personal food shopper at farmers markets (best job ever: free samples and friendly farmers). Mushrooms? Never cared for them before. Mushrooms after that job? Obsessed.

When the company folded, I pivoted to being a personal chef. I built a website, printed some cards, and immediately started making mistakes. Overbuying food, undercharging clients, and learning the hard way that not all containers are created equal. Cookbooks became my bible—yes, I’ve cooked my way through most of the Gjelina cookbook, and yes, the pork meatballs really are life-changing.

By 2020, business was booming. I was delivering custom, healthy meals all over LA—from Marina del Rey to Bel Air—tailored to dietary needs: low sodium, gluten-free, you name it. Fast forward to now: business slowed with fires and the economy, but I’ve kept my core clients. I also jumped back behind the bar at a new cannabis lounge, curating drinks, lattes, paninis, and of course, my cookies. Turns out, I missed being around people more than I realized.

There have been highs and lows, but one thing’s stayed true: I love to cook and feed people. And now I’m working on a new catering venture featuring one of my favorite things to make—meatballs. Because honestly, who doesn’t love a great meatball?

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
If I’m out and about in LA, here’s how I’d do it: Friday jazz at LACMA with a picnic—Trader Joe’s cheese and charcuterie, Ggiata sandwiches, my homemade dark chocolate chunk cookies, and a couple bottles of wine (obviously). Happy Hour at The Edmon means wine with a side of carnitas fries and goat cheese croquettes—because balance.
Brunch/Lunch on Larchmont at Great White for mushroom fries, a breakfast burrito, or their tremendous burger (points on the app, thank you very much).
On nights off, I’d head to The Sunset Social Club—not to work, but for game night with a THC cocktail in hand. Running charades is mandatory.

Monday happy hour? Cha Cha Lounge in Silver Lake to see my friend Colin Burns for a Modelo with a Tajín rim, followed by Edendale for Lambrusco and a bite. Movie nights are essential too—I’m an AMC A-Lister, so consider me loyal.

If the craving is Italian, we’ll wait for a table at Met Him At A Bar with a drink across the street at All Seasons Brewery, then crush cacio e pepe, meatballs, and burrata with prosciutto. For Filipino, Kuya Lord is a must—get there early, order noodles, crispy pork, garlic rice, and whatever the staff tells you (it’s all incredible).

For sushi, it’s Hama in Little Tokyo—always at the bar, always respect the chefs, and always buy them a round. And the perfect ending to the week? A dinner party cooking with my friend Tarek (his family owns Tanoreen in Brooklyn, so trust me—he can cook). We’ll eat, drink, play Mexican Dominoes or Rummikub, and blast one of my many carefully curated playlists.

Who else deserves some credit and recognition?
One person from my chosen NYC family deserves a special shoutout: Seulgi Burns, a first-generation Korean American who truly introduced me to food. Real food. She could cook anything—fried chicken, coq au vin, and everything in between. She opened my world to oysters, sushi, Korean BBQ and countless flavors I’d never tried before. And I loved every bite.

Seulgi also taught me the little things: the power of a wooden spoon, the beauty of a Le Creuset pot. Compared to her, the simple dishes my mom made (no offense, Judy) just couldn’t compete. Inspired, I started cooking more and more myself. Before long, dinner parties became a regular event at my apartment. I wasn’t exactly Ottolenghi, but I kept at it—and through her influence, food became my passion.

Website: https://www.nicolatallarico.com

Instagram: Foodfreaknyc

Image Credits
All photos are mine.
Colin and Seulgi Burns in one photo.

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