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Chef Q&A: Jose Lugo
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Country House Restaurant
Prime Outlets, 6060 Collier Blvd., No. 23, Naples
Phone: 775-6676
Began working at present restaurant?
We opened for business two years ago on Nov. 1, 2006. Before that, my first Country House Restaurant was located on US 41 East across from the American Legion Post, but Wilma trashed it — everything was gone. Then we found this place and I plan on staying here a long time.
Who or what inspired you to become a chef/cook?
Like many chefs, my mother’s cooking inspired me. I was a teenager when I came to the United States from Mexico, but I always wanted to cook and it was in my mind — if I worked hard — that one day I would open my own restaurant.
What was your first restaurant job?
Bad Boys on 951 where Nana Vetta’s is now. I started as dishwasher and worked my way up to prep and the line. When I left I was the chef/kitchen manager — then I opened my first Country House.
How long have you been cooking professionally?
At least 16 years.
How would you describe your cooking style?
Country style — because home cooks in Mexico or any other country cook with the fresh ingredients they have on hand. In Mexico we ate corn and flour tortillas; here my customers order grits and biscuits from my breakfast menu.
What is your most popular dish?
For breakfast it’s any one of Jose’s Famous Omelets, but our Country House Famous Salad version of Cobb salad that I make with turkey instead of chicken is popular at lunchtime. We also do a good dinner business with our ribs and even our Tex-Mex menu items.
Where do you like to eat out on the island?
We’re open seven days a week — 7 a.m. to 8 p.m. Monday through Saturday from 7 a.m. to 4 p.m. on Sunday — but when we do go out my wife and I like to try different restaurants in the area, including several we’ve enjoyed on Marco Island.
What is your favorite snack?
Doritos. They’re crunchy and filling.
Do you cook at home? If so, what would we always find in your freezer?
Yes I cook at home. I can always find something to cook in my kitchen.
What is your specialty? Why?
My children love my meatloaf that I make with a mixture of ground pork and beef with diced green peppers and onion. My son and daughter tell me it’s special because I cook it especially for them.
What annoys you most in the kitchen?
I have a place for everything, and it bothers me when I can’t find something I need in its usual place.
What do you enjoy most about your profession?
I enjoy seeing my customers leave the restaurant happy — with smile on their face. I pride myself on serving a good meal, and when I see then take home what they couldn’t finish I know they’re leaving here satisfied with their meal.
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