The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1048958
At Common Lot, you won't find the traditional bread course to nosh on and there's no pasta entrées in sight—although Chef Ryan expressed he's toyed with the idea. And as far as restaurants with mixed-culture menus go, Common Lot's dishes are reminiscent of its owner's worldly travels, classical training and eclectic paletes. Chef Ryan, who revealed that he "fell into cheffing accidentally," was on the path to getting his hotel management certification in Australia before discovering he favored the hands-on aspect of the curriculum. Knowing that he eventually wanted to move to Europe aer qualifying as a chef, he went off to work first in Canada and later, Michelin- starred kitchens throughout London, in one instance under the supervision of French chef Pierre Gagnaire. "at probably was the hardest part," Chef Ryan admitted, referencing the earlier part of his career. "London at that stage was ruthless. I was pushing 90+ hours a week. If I caught the right buses, at the right time, I would end up getting home at one or two in the morning. en I'd be back on the train heading to work at six. at was five days a week." In search of a slower pace, Chef Ryan moved to the Channel Islands off the coast of Normandy where he described the lifestyle as "more forgiving." at's where he and Nadine met, before moving together to Austria and then back to Australia. Nadine, whose repertoire is equally as comprehensive, has traveled and lived throughout Switzerland, South Africa, England, ailand and Indonesia earning her degree in front- of-house restaurant management in Austria, and later receiving her certification as a cheese sommelier and closely studying the art of tea-making—to which she lends her expertise to guests at Common Lot. Between Chef Ryan's kitchen cred and the two being known outsiders to New Jersey, Common Lot opened in 2016 with built-in buzz. In regards to how the couple ended up finding their bearings in Essex County, Chef Ryan explained that once they knew they wanted to open a restaurant together, the US V U E N J . C O M 104