The Good Life – September-October 2019

GL: Did circumstances or a driving passion lead you
two to where you are now?
ML: I never set out to be a chef, but I’ve worked toward
where I’ve gotten. You experience things and look for
new challenges, and I found a lot of those here. If you
can survive everything, you move on to the
next station or role. I’ve always found that to
be exciting. Then you just keep moving and,
eventually, we got to buy the place. That’s
pretty cool.
12 / THE GOOD LIFE / urbantoadmedia.com
AW: I think for people who take this seriously
and make it their career path, the goal is to
eventually own something. It’s often in the far-off
distance, and a lot of us never get to do it, but once you
reach a management role, what else is there, besides
having your own place?
GL: What makes Rustica so special in town?
AW: I think what makes it unique is that it’s so sought
after. It’s the best of the best. It’s comfort food that’s
done really well and we offer really great service.
ML: Simplicity takes a certain amount of confidence
because you don’t have much to hide behind. The
technique is very apparent right away. That’s the way
I go at it.
AW: I think the space we’re in also contributes to how
unique we are, as well. This is the oldest bar in town.
Guests can walk in and choose if they want to be in
the tavern or the dining room. You get to pick your
experience.
ML: We occupy that odd middle ground between fastcasual
and fine dining, so guests can really choose
their own adventure when they walk in the door.
GL: What does living “the good life” mean to you?
ML: I’d say it’s being satisfied with what you do.
Whatever it is you’re interested in, if you can turn that
into a career, why not? You don’t need to be rich, just
enjoy what you do. If you’re going to spend 13 hours a