Adorned in vibrant kaleidoscopes of fresh, edible flower petals, Chef Nicholas Domingo’s creations might have some diners at Atlanta’s LUSH Restaurant wondering whether they should eat or admire their meals. One nibble will quickly convince anyone that Chef Domingo’s culinary works of art, which have been described by food critics as “playful and flavorful” and “lively and minimally processed, yet artful and inspired,” are made to be devoured. But it’s not just his signature floral garnishes that make Chef Domingo’s dishes unique. Cultures and flavors mingle in his cooking style, which combines Eurasian fusion and Pacific Rim nuances. The result? Dishes that are a delightfully refreshing departure from the ordinary and that certainly live up to Chef Domingo’s mission to take vegan cuisine to the “highest possible level.” Chef Domingo’s inspired, multicultural cooking gives vegans and meat-eaters alike an exciting new perspective on the endless possibilities of plant-based cuisine.

Chef Spotlight:
Nicholas Domingo

Name: Nicholas S. Domingo

Age: 30

Restaurant: LUSH Restaurant and Bar (temporarily closed), 913 Bernina Ave., Atlanta, GA 30307; 404-223-9292; www.lushcafe.com

Do you have animal companions? If so, please tell us about them.
I have three cats and one dog. My dog’s name is Ginger … my wife and I rescued her from the Orange County Animal Shelter five years ago. She’s white with brown spots, black freckles, and pink skin. I also have one Siamese cat (Bung Bung) and two adopted kittens (Coco and Lovey Dovey).

How long have you been a chef?
I have been the chef at LUSH restaurant for one and a half years.

What type of cuisine do you focus on?
Innovative vegan cuisine. Contemporary American with Asian nuances.

Have you or has your restaurant received any awards?
We received the “Best of Atlanta Award” for “Best Vegan Restaurant” in 2004 and for “Best Health Food Restaurant” in 2005, the “Creative Loafing Award” for “Best Vegetarian Restaurant” in 2004 and 2005, the “Best Vegetarian Restaurant Award” from The Sunday Paper in 2005, and “Best Vegetarian Restaurant” from Citysearch.com in 2005.

What are the most important elements in cooking great vegetarian cuisine?
Diversity and having good cooks to help execute the menu. Thank you, Keith, Billy, Miguel, and Smiley. Your help has been priceless. Also, having a waitstaff that believes in your product is important. Thank you, John, Chris, Brianne, Dani, and the other Chris.

What is the key to getting meat-eaters to enjoy vegetarian food?
First and foremost, we need to get them into our restaurant. We are located in an area off the beaten path in Atlanta. We are just like any meat-based restaurant—only better because we don’t serve meat. We have a boutique-style wine list, a full bar with premium liquors, an urban-chic ambiance with hip music, and an innovative, plant-based menu. I spent most of my career cooking the finest meats and seafood, so I can relate to what meat-eaters are looking for. The future of vegetarian dining is this restaurant. My dream is to open several more LUSH restaurants across the states. All potential investors are invited to call the restaurant.

What, in your opinion, does the future of plant-based cuisine hold?
A healthier lifestyle, new food trends, and a new breed of chefs. I hope that people across the United States will one day be able to eat my cuisine. They will truly be amazed at the level of creativity, the flavors, and the presentation that we offer at LUSH restaurant. And it’s all derived from plants—no animal byproducts are used whatsoever.

Do you have a favorite cooking method?
Smoking foods in a wok and grilling over wood fires.

Where did you train to become a chef?
The Orange Coast College Culinary Program.

What are your favorite ingredients to work with?
I have so many, but here are a few of them: French horn mushrooms, sherry vinegar, sweet soy, seaweeds, garlic, fresh herbs, ginger, and yuzu.

In your opinion, what vegetarian dish or type of food is most frequently poorly prepared, and why?
In restaurants that serve meat, the vegetarian dish that is most frequently poorly prepared is the seasonal vegetable platter, which is usually made with sautéed, steamed, and grilled vegetables. It is usually poorly made like this because it is easy to assemble and it fills a void in the menu for vegetarians.

If you were stranded on a deserted island and could only eat one kind of ethnic food, what would it be?
Japanese food, without a doubt.

Do vegetarian restaurants face any special obstacles that meat-based restaurants don’t have to face?
Yes, pleasing meat-eaters.

What are some ingredients that you recommend vegetarians and vegans have in their kitchens?
Nutritional yeast, mirin, kombu, ketchup manis [a sweet, Indonesian ketchup], fresh bay leaves, black trumpet mushrooms, and truffle oil.

Are there any newer vegetarian products on the market that you particularly like?
Agave nectar—it’s not new, but it serves as an alternative sweetener and looks and feels like honey. It is fantastic to use in a “honey”-mustard dressing or sauce.

Have you had any noteworthy comments from or experiences with diners?
Yes, one in particular: A woman had ordered an entrée consisting of pan-roasted French horn mushrooms and fingerling potatoes and a baby-spinach salad with haricot verts [French-style string beans], grilled red onions, ciabatta croutons, diced tomatoes, and an aged sherry vinaigrette. She said that after eating it she had a “mouth orgasm”!

Please give us some specialty tips on how to prepare the following foods:

• Tofu: Cut into cubes, dredge in cornstarch, and deep-fry.

• Seitan: Marinate in olive oil, garlic slivers, julienned fresh bay leaves, and fresh thyme, then grill over an open flame. Serve with chimichurri sauce.

• Tempeh: Cut into thick strips, smother with your favorite barbecue or “honey”-mustard sauce, and grill.

• Your Favorite Fruit or Vegetable: Mango—peel and eat with your bare hands, juices dripping everywhere.

• Grilled Portobello Mushrooms

• Vegan Dark Chocolate Ganache Cake

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