Life is sweet at Lucy Restaurant & Bar located at the LEED Platinum-certified Bardessono hotel in Napa Valley. There, everything revolves around the garden, which is situated only steps from the restaurant’s kitchen. The question “is it local?” doesn’t even need to be asked, because as executive chef Victor Scargle says, “Our entire menu is created with fresh produce pulled directly from our garden, which is just steps away from the kitchen. We don’t use heavy sauces, either, so you can’t go wrong.” Read on to learn how this chef applies Lucy’s eco-spirit to his daily life.
What’s a typical day of eating like for you?
I always start my day with a cup of tea and a bowl of oatmeal. I also drink a lot of iced tea throughout the day because it provides caffeine and hydration. It’s very refreshing in a hot kitchen, as well.
Do you follow any sort of diet?
I don’t follow a strict diet, but I try not to eat after 9 p.m.
How do you stay balanced and healthy while working in the restaurant industry?
In a perfect world I would be doing 3 to 4 days a week of cardio and one day a week of conditioning with my son’s Tae Kwon Do competition team. I also mix in some light-weight/high-repetition work for toning, focusing on abdominals and lower back to help support the hours standing in the kitchen. I also enjoy swimming and riding a dirt bike once in awhile and, in the summer months, wakeboarding.
How do you incorporate sustainability into your life at home and in the restaurants?
I focus everyday on balance: exercise, work, family and fun. The old days of it being cool to work 15 hours a day has been proven to be less productive. It’s important to step away to come back and have a clearer picture of what is going on.
Anything new or upcoming that you are particularly excited about?
This time of year I look forward to many of the wonderful forgotten fruits like pineapple, quince, pomegranate and Fuyu persimmon, as well as all of the different apples and pears that are available locally.