Chef’s Special: Sebastian Wereski, Eusebi Deli, Glasgow

Eusebi Deli, in Glasgow’s west end, is a deli and restaurant operated by Giovanna Eusebi, who was raised on Italian cooking. The eatery imports the finest produce from Italy, which takes centre stage in the fresh, authentic dishes it offers.

Sebastian Wereski is the head chef at Eusebi Deli in Glasgow.

How long have you been in the industry and how did you start?

I’ve been in the industry for 13 years. I started off at Glasgow Metropolitan College.

What’s your career highlight so far?

The journey I’ve been on as head chef at Eusebi Deli in Glasgow. I’m so proud that we were mentioned in the Waitrose Good Food Guide!

What’s the biggest challenge you’ve faced and how did you overcome it?

The opening of Eusebi was definitely the biggest challenge. It’s many businesses within one – a deli, bakery and restaurant, serving breakfast, lunch and dinner seven days a week.

Having the right team who see beyond the plate of food has been so important and allowed us to get where we are today. We share a passion to deliver excellence for our customers, whether it be a take-out snack from the deli or a big family celebration in the restaurant.

How would you describe your restaurant and its food?

Eusebi is a relaxed eatery that delivers the biggest food hug! Our food is a nod to the humble traditions of ‘Cucina Povera’, respecting seasonality and Italian regionality with a modern twist.

Describe your staff.

Our team are passionate and committed with a good sense of humour, which is very important!

What’s your favourite Scottish ingredient?

We’re very lucky to have access to wonderful seafood in Scotland. My favourite ingredients would have to be hand-dived scallops and girolles.

What’s your favourite dish to cook at home?

Fish and chips with buttered peas and garlic mayo.

Is there any food you dislike?

Calf’s liver.

What’s your favourite wine?

Pinot Noir.

What makes a good chef?

A willingness to learn, being humble and a great work ethic.

What’s a top tip every chef should know?

Taste, taste and taste again!

What makes you laugh in the kitchen?

Daily banter and our team camaraderie.

Who do you admire in the industry and why?

I have always admired Marco Pierre White. His determination and faultless cooking are as close to perfection as you can get. He also has a massive respect for ingredients and so, to me, he is the ultimate chef.

How do you relax outside of work?

I like to get outdoors and watch a game of football.

What’s the best meal you’ve ever had and where was it?

The best meal I’ve ever had was in a restaurant called El Celler de Can Roca in Girona, Spain. It was a 16-course tasting menu.

My favourites dish was the smoked sardine with elderflower, amaretto emulsion and ginger cherries. At the end of the meal, we indulged in the famous sweet trolley, which really did make me feel like a big kid; it had mini ice cream cones and loads of petit fours. It’s a meal I’ll never forget!

Who would you invite for your ideal meal and where would you go?

That’s an easy one – I would invite my family and friends. We’d dine at a street food stall called Raan Jay Fai in Bangkok. She cooks unbelievable, authentic food and has earned a Michelin Star.