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Geneva, IL —
Niche Restaurant in Geneva’s executive Chef Serena Perdue believes that the one word to sum up her restaurant is the name itself: Niche.
The boutique-y Geneva restaurant has everything from a changing seasonal menu, hand-picked by Perdue, to an extensive wine list and bar. One unique aspect is that the restaurant has tastings — both alcohol and food — that lets guests sample food and drink to see if they actually like it.
Niche provides that special dining experience that is perfect for special occasions, birthdays, anniversaries, or just a nice evening out. No matter what the event, Perdue is determined to set a new standard for niche dining.
Can you tell me a little bit about the restaurant?
Well, we’re contemporary American. We just had our five-year anniversary so we’re going into our sixth year. We’re starving to be one of the nicest restaurants in the Geneva area. We have an award-winning wine list and we just remodeled so it’s all fancy.
How did you first become a chef?
Slightly by accident. My mom was a very good cook and she told me when I was about 15 that I needed to get a job. My first job was cooking, which came reasonably easy to me since my mom taught me how to. I cooked all the way through high school, and then I cooked for money at college. I got a degree in environmental science from Denver University. I got out of school and then I decided to go to culinary school at the Culinary Institute of America in Hyde Park.
So you have a undergraduate degree that you don’t really use?
It was one of the best things I could’ve done for myself. It allows me to teach if I choose to. I can go into teaching culinary techniques.
Where did you cook before this?
I was at NoMI at the Park Hyatt in Chicago for five years. I’ve been here for just over a year (and) I’ve been cooking for 25 years.
The website says the restaurant has their own farm. How does that affect the food at Niche?
We have a farm out in Elburn called Bull Run Farm. We have a farmer over the summer, so a good portion of our produce is from the farm. It makes a huge difference. Earlier in the season we had Tuscan kale, which is not exactly on the top of everyone’s list of delicious things, but out of a garden, it’s completely different.
Niche Restaurant in Geneva’s executive Chef Serena Perdue believes that the one word to sum up her restaurant is the name itself: Niche.
The boutique-y Geneva restaurant has everything from a changing seasonal menu, hand-picked by Perdue, to an extensive wine list and bar. One unique aspect is that the restaurant has tastings — both alcohol and food — that lets guests sample food and drink to see if they actually like it.
Niche provides that special dining experience that is perfect for special occasions, birthdays, anniversaries, or just a nice evening out. No matter what the event, Perdue is determined to set a new standard for niche dining.
Can you tell me a little bit about the restaurant?
Well, we’re contemporary American. We just had our five-year anniversary so we’re going into our sixth year. We’re starving to be one of the nicest restaurants in the Geneva area. We have an award-winning wine list and we just remodeled so it’s all fancy.
How did you first become a chef?
Slightly by accident. My mom was a very good cook and she told me when I was about 15 that I needed to get a job. My first job was cooking, which came reasonably easy to me since my mom taught me how to. I cooked all the way through high school, and then I cooked for money at college. I got a degree in environmental science from Denver University. I got out of school and then I decided to go to culinary school at the Culinary Institute of America in Hyde Park.
So you have a undergraduate degree that you don’t really use?
It was one of the best things I could’ve done for myself. It allows me to teach if I choose to. I can go into teaching culinary techniques.
Where did you cook before this?
I was at NoMI at the Park Hyatt in Chicago for five years. I’ve been here for just over a year (and) I’ve been cooking for 25 years.
The website says the restaurant has their own farm. How does that affect the food at Niche?
We have a farm out in Elburn called Bull Run Farm. We have a farmer over the summer, so a good portion of our produce is from the farm. It makes a huge difference. Earlier in the season we had Tuscan kale, which is not exactly on the top of everyone’s list of delicious things, but out of a garden, it’s completely different.
What makes the restaurant different than others?
In this area, for certain, it’s the level that we are trying to take the food up to. We’re trying to make it special and make it something that you’re not going to make at home. ... We are bringing it to a higher level, especially with our beautiful wine list that has a lot that you can’t find in the tri-city area.
What would someone have to try if they came?
My favorite thing right now is the smoked duck entrée. I am very fond of it.
You spend a lot of time cooking at work, so do you like to cook at home?
Well my husband is a chef as well so unfortunately we eat a lot of sandwiches because we spend a lot of time at work. Usually during the week, it’s sandwiches, and on the weekends we cook.
