South Bay Area local boy Nick Difu has had a passion for cooking dating back to his early childhood. It all started in his Sicilian Grandmother’s kitchen, where Nick would spend countless hours watching his ‘Nani’ blissfully prepare her Italian delicacies for her family to enjoy. Although Nick learned a great deal about cooking from both his grandmother and his mother (also a fabulous cook and inspiration) the most essential thing he learned from them was this – great food makes people happy. And that, at day’s end, is why Difu became a chef. The awards, the accolades, the glowing reviews, the successes, etc… are all secondary when it comes to what truly motivates this old-school, singular soul. If you have ever been a patron of his, then you definitely know from experience just how important every customer is to him. How many chefs these days make it a point to frequently visit each and every table to ensure that his guests are enjoying themselves at what he likes to call ‘their restaurant’? It is this personal, humble and heartfelt attention to his patrons that really sets him apart. That of course, and his many delectable dishes of American Bistro comfort food!
Nick Difu, aka Chef Lefty, a kitchen veteran for nearly 20 years now, has spent more than half that time cooking in his hometown of Los Gatos. He was trained at the San Francisco Culinary Academy, today known as Le Cordon Bleu, and graduated in 1996. After many years of establishing his reputation at such notable local spots as Café Marcella, The Wine Cellar, 180 Restaurant & Lounge, etc… in March of 2008, Nick’s lifelong dream became a reality when he opened up his first restaurant “Nick’s on Main”. “I wanted to create a restaurant where people feel at home”, Difu was quoted as saying right after his grand opening. As a result, his first restaurant became an immediate sensation despite the fact that Difu never has really advertised or promoted himself. His success simply comes from doing what he loves and is passionate about.
You can scour the Internet and read all the rave reviews about his ingenious, plentiful plates of culinary creations. But that only tells half the story. If you plan on visiting Nick soon, all he asks of you is to bring an appetite – and he’ll supply the rest (smile included).