|
Frank Nyilas,
Kultura,
Toronto, Ontario
By Gary Lipovetsky, President of MenuPalace.com
 As a self-declared world traveller, art collector, modeling and talent agency owner, actor and restaurant owner, Torontonian and renaissance man, Frank Nyilas has tastefully placed Kultura amongst the city's finest restaurants. Boasting three floors, four rooms, two lounge bars, a completely private dinning hall and an impressive four hundred-person capacity, the elegant eatery personifies style, artistic flair and presents a welcoming social atmosphere. MenuPalace caught up with up with Nyilas recently to talk a little bit about Kultura.
MP: What's the meaning behind the name Kultura?
FN: Kultura means 'culture' in various European languages like Polish, Czech and Ukrainian, so it seemed an appropriate name considering the global cuisine offered by the restaurant.
MP: From the bar, to the staircase, to the design of the spacious and completely private dining room, Kultura simply breathes elegance and style. Where did you draw your inspiration for the restaurant’s fantastic décor?
FN: Well, during the 90’s I was the owner of Art Zone on Eglinton Avenue West, it had 25-foot high ceilings and marble floors throughout. Being that it was considered one of the most unique art galleries in Toronto at the time, it also had some notable art pieces from Canada and around the world. So, I guess that helped develop my ‘artistic eye’ you could say. I also worked construction for several years, and that helped when it came to the floor design.
MP: Keeping customers coming back to your restaurant has almost everything to do with a great menu. Kultura’s menu is particularly diverse, care to tell us a little bit about the culinary wizard or wizards behind the scenes?
FN: For some time our Executive Chef was Roger Mooking, now on the Food Network’s syndicated series Everyday Exotic, and he trained our current Executive Chef, Kevin Paquette – who prior to being Roger’s protégé studied at George Brown College. We are also lucky to have our sous chef, Sachin Oberoi working wonders with our authentic tandoori oven. Sachin prepares all of Kultura’s fusion Asian and South Asian dishes. But I think it’s both a pleasant décor and tasty menu that make a great restaurant – and we thankfully have both.
MP: Kultura seems to have a very strong team flying the plane, tell us about your partners and what you all bring to the table.
FN: I bring the artistic design aspects and the world traveling experience while my partner, John Cabral brings a particular European flair – having owned several restaurants in the Azores Islands off the coast of Portugal. Our Manager James Paris comes with 20 years experience in high-end restaurants and hotels, too, and no one knows wines better than James.
MP: Are there any industries other than hospitality that interest you? If not, what is it about a restaurant that plays to your heart?
FN: Well, I’ve had my hands in a bunch of industries already. First with the Art Zone and then as owner of Mink Nightclub where we received, ‘The Best Patio in Toronto’ award from the Toronto Nightclub Awards two years in row. So, my move into hospitality seemed pretty natural once I realized it was time to trade the loud music for a more mature clientele. But the idea of Kultura becoming an official supper club is something I’ve toyed with.
MP: I’m a new customer to your restaurant, what entrée would you recommend for me to try?
FN: Ah, a very tough question, since, at the risk of sounding cliché, every dish at Kultura is amazing. But, if it boiled down to one, the Paneer Naan is exceptionally delicious, and the Miso Black Cod is also a favorite.
MP: What kind of problems, if any, did you and your team experience in the first few months of business and how did you over come them?
FN: Ha, our espresso machines were a little finicky in the beginning. In fact, they seemed almost possessed. But once we shelled out $7000 on some new state-of the-art machines, we haven’t had a problem since serving up delicious espresso for our customers.
MP: Catering is not a requisite for restaurateurs, but Kultura takes extreme pride in its catering services. Why did you feel it was an important aspect of the restaurant to explore?
FN: So many people kept asking us to cater since they’d already fallen in love with the food. So it pretty much became a necessity for us. We are happy to deliver our entrées, and if time affords it, our chef will prepare the meals at our client’s event. Weddings are a popular catering event that we do, too.
MP: The location of your restaurant plays a crucial role the clientele that makes up your customer base. Kultura has even been the hotspot for private TIFF parties for stars like Megan Fox and Bruce Willis, and not to mention Toronto’s hottest rap sensation, Drake has rated Kultura among his favourite eateries. But if you could open another restaurant anywhere else in the GTA, where would it be, and why?
FN: Another tough question, but I do like the scene in Yorkville. Maybe even Forest Hill, or perhaps High Park. The future is looking good for Kultura, so who knows? |