|Photo by LP Hastings|
"The food's been the same way for 40 years. Our regulars are 80 years old, and have been coming here for 40 years. So now we're really trying to aim for the next demographic, 30 to 60, and bring that next generation of regulars back here."
Greg Moro's first job around food was at Claro's Italian Market in Tustin, slicing sandwich meats at the age of 16. He started getting regulars that would come in and want him to make up something for them. That's where he really started to play with food, using a sweet salami with a spicy capicola and creamy cheese-- trying to find that perfect balance in something as simple as an Italian sub.
Read our interview with Gregory Moro of Nieuport 17, Part One.
And now, on to Part Two . . .
What would you be doing if you weren't in this business?More »
I have never worked outside of the food industry, so it is hard for me to say. Hopefully, I would be in a field that I am passionate about as much as I am to cooking.