Chef Profile:
Alexander Succop
Aubriana's
Aubriana’s Chef Alexander Succop
A degree from the Culinary Institute of America, combined with a plethora of travels around the world, have armed Chef Alexander Succop with an arsenal of savory tools to offer the Wilmington area. With 14 years of experience thus far in the industry, Succop knows the “ins and outs” of excellent dining. Aubriana’s, located downtown, is Succop’s second culinary home. When he first moved to the area, he was a chef for Buoy 32 Bistro. When he’s not cruising the streets of downtown Wilmington on his Harley, most will catch Chef Succop in the kitchen of Aubriana’s serving up delicious, creative dishes. Recently, encore had a chance to sit down with the chef and address his culinary journey.
encore: What have you learned to be the most important trait and skill to have in the kitchen?
Chef Alexander Succop: Butchering meats and fish. It helps save on money, which I can pass on to our customers, and the ability to have my kitchen staff put out consistent food.
e: What has been your most amazing day as a chef and why?
AS: It could have been the day I got a job on a 100-foot yacht. I got a plane ticket from snowy Pittsburgh to St. Maarten and a large salary the day after I graduated from college.
e: How long have you been at the current restaurant?
AS: One and half years
e: Do you have a signature dish?
AS: It depends on the season. I get bored cooking the same thing over and over. I change the menu about four times a year.
e: What can diners expect of your menu during WRW, fall 2010?
AS: Deliciousness! It’s a good opportunity for new guests to try out all the restaurants that they have not been to, and find a new favorite for the fall and winter.
e: What do you love most about Wilmington’s culinary scene, and if you had a magic wand to wave for improvement, what would be the first order of business?
AS: I think that all the restaurants in town are striving for the best and continually bettering themselves with food and wine knowledge. For the magic wand, continue working on the downtown clean-up project; it looks great so far. Let’s keep it up and the people will come.
e: What is your favorite meal?
AS: Took my mom out to her favorite TV chef restaurant Babbo’s in N.Y. She loved it. It was really good!
e: What is your guilty pleasure?
AS: Taco Bell and PBRs.
