Jacquelyn (Jackie) Carnesi
Greenpoint, Brooklyn
Jackie Carnesi, the executive chef at Nura, is cooking up a storm in Greenpoint. The ever-changing menu is a perfect reflection of Jackie’s mind, and the ingenuity behind her entire kitchen team. On our shoot day we were thrilled to sample a little bit of everything from seared scallops to homemade ice cream, and any/every flavor in between. On top of the everyday demands of restaurant life, Jackie has dedicated endless time to creating a community of female chefs around the city. Her annual dinner is an enviable affair, with conversation surrounding recipe development and the ups & downs of what it means to be a woman in the restaurant world. Hang tight, the third dinner is going to be held right here at Nura.
Full name, age, where are you from?
Jacquelyn (Jackie) Carnesi, 36, Born and raised in Brownsville TX, which is the southernmost tip of Texas, a border town right on the Gulf Coast.
What is your title and where do you work?
I’m the executive chef at Nura in Greenpoint, Brooklyn.
Was food a big part of your upbringing?
Food was a huge part of my upbringing. As much as I didn’t love it as a teenager, my dad was insistent we eat pretty much every meal, together, as a family. So grateful for that time together, in hindsight. My mother was a wonderful cook, equal parts crunchy hippie that was juicing and eating tofu in the 90’s and a real “treat-yourself” kinda woman that loved a Big Mac and made mean fried chicken. And always experimenting and using new, interesting ingredients.
What are your earliest memories of dining out?
We regularly went to this spot in Brownsville after church on Sundays called Mi Torito for migas and caldo de res. Sometimes I would go with my dad after school for the tamale plate (two tamales, spanish rice, refried beans). We would go to our local Chinese restaurant, Lotus Inn, on more special occasions.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
Do it! chase it! It’s rewarding, but it’s not for everyone. The adrenaline, camaraderie, and fulfillment you get from working in the kitchen are addicting and beautiful and you won’t find that in many other professions, but the hours and labor are demanding in every aspect. That can be a good thing, that can be a bad thing. Ultimately, balance is the goal, but it’s damn near impossible to be a chef that regularly works service and achieves a balanced life. But if you can wrap you head around all that and it still sounds worth it, do it.
What's your favorite dish on the menu?
Oh god. Um…I’m really hard on myself. I frequently ask my sous chef, Tajeh, if my food is terrible. However, right now, I do really like the chilled, marinated mussels we have on the menu. Like a more lightly acidic version of an escabeche, the mussels are marinated in a coconut ginger broth, then garnished with pickled green strawberries, hibiscus pickled shallots, serranos, cilantro, herb oil, and a sesame lavash.
What is your favorite place to go out and eat at and what are you ordering?
Love love love all three spots at the Hoxton Hotel (Jaffa, K’Far, Laser Wolf) and Thai Diner. Chef Patty at Thai Diner is such a boss and everything she makes is incredible, but that chopped chicken liver is something I regularly think about.
What are your go-to shoes to cook in?
I’ve been on a hero’s journey to find the perfect kitchen shoe for me. I find Birkenstocks to wear out too quickly for the price, Danskos are too clunky and I’ve got bird ankles so too dangerous, Crocs cost me a visit to the chiropractor…right now I’m wearing SeaVees which are technically gardening shoes but they’re my favorite so far! Always looking for recommendations. Also, if anyone wants to do a shoe collab and gives AF about my insight, HMU.
Is there anything new and exciting coming up for you?
Planning some super fun pop ups/guest chef events at Nura this summer, including a block party, we just opened up for outdoor dining, and we are in the (very) beginning stages of a brand new concept that I am so stoked about. Also, peep me in the new Moscot campaign at the end of the summer!
