Maple Shade, N.J. – Nick Youjongdee may only be in his mid-30s, but the owner and executive chef of the South Jersey French bistro Posh can be considered a restaurant industry veteran by most standards.
The first-time restaurateur’s food service industry experience totals more than 25 years.
His restaurant career began at the age of 11 when Youjongdee left Thailand for the U.S. and started working as a dishwasher and bus boy inside his father’s Philadelphia restaurant “The Gourmet” that pioneered the emergence of French and Asian Fusion cuisine in the region.
Youjongdee eventually became a server, manager and sous chef at his father’s eatery.
But the restaurateur’s lifelong ambition was not to run a restaurant. Like his father, Youjongdee originally chose a different path.
His father became a chef at a French restaurant to earn a living while working toward his degree in computer programming. Similarly, Youjongdee attended Drexel University to earn management and finance degrees and filled in shifts at his father’s restaurant whenever he could.
When Youjongdee finished school, finance jobs were scarce and the college graduate did the only other thing he knew how – cook. He worked alongside his father who trained and guided Youjongdee in the intricacies of French and Thai cuisine.
Youjongdee made one more attempt to leave the restaurant industry and worked for seven years as a computer programming consultant for an electric company, PECO (Philadelphia Electric Company) and Wawa, a chain of convenience stores.
But Youjongdee felt a tug toward his family’s restaurant where he continued to pitch in on evenings and weekends. He also began toying with the idea of opening his own restaurant.
A combination of real-world restaurant experience and strong family support prepared Youjongdee to open his first dining establishment in December 2005.
Patrons who traveled for miles for a taste of his father’s rack of lamb and sea bass filet prepared in parchment paper at The Gourmet Restaurant can now find it at Posh. They’ll also find the elder Youjongdee there.
Youjongdee’s father serves as sous chef at Posh, his mother is pastry chef and his partner is also his wife Anna Ley.
“My dad was one of my inspirations because he taught me everything I know,” Youjongdee said. “Wolfgang Puck was my second because he’s cooking for the stars, and he is one of the most innovative chefs.”
Youjongdee’s restaurant and martini lounge delivers a modernized version of the culinary style his father popularized at The Gourmet Restaurant. Posh’s menu is rich in seafood, meat dishes and French classics, including escargot and Baked Coquille St. Jacque.
Youjongdee constructs artistically-presented dishes: a broiled jumbo lump crab cake with citrus beurre blanc basil sauce is plated with a young bok choy and asparagus spear, resembling a lotus. The blue-cheese stuffed grilled center-cut filet seasoned with pink peppercorn and red wine demi glace rests atop a bed of micro-greens inside a taro nest made of hash browns. Youjongdee expertly seasons dishes with an array of Asian herbs, including lemon grass, lily bulb and chili paste.
Creative martinis are a signature at Posh. The Poshtini made with Stoli Raspberry, Alize Red, Triple Sec and a splash of cranberry juice is one of 17 featured libations. Posh offers more than 25 wines by the glass and 60 by the bottle.
A former Ground Round, the 6,000 square-foot-building Posh’s dining room and martini lounge are housed in has been completely reconfigured, outfitted with sleek banquettes, glass and metal accents, 22-foot high ceilings and a multi-color LED lighting system. A 10-foot cascading water wall separates the dining room from the martini lounge that has red accents and a black granite bar top and features a guest DJ every weekend from 10 p.m. to 2 a.m.
“No restaurant has the same décor or ambience in the area,” Youjongdee said. “A lot of people come in and say they feel like they’re in New York City when they’re dining here.”
Posh’s menu items range from $16.50 to $35. Lunch is served 11:30 a.m. to 3 p.m. Monday through Friday. Dinner is served 5 p.m. to 10 p.m. Monday through Thursday; 5 p.m. to 11 p.m. Friday and Saturday and 4:30 p.m. to 9:30 p.m. Sunday. For more information, please visit www.poshbistro.com.
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Media Contact:
Krista Zilizi
Quantified Marketing Group
407-936-1010
706-627-3204
kzilizi@quantifiedmarketing.com
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