Opened Basante's, father from NicaraguaThe Nashville City Paper published this profile of Luis Fonseca, the executive chef of the elite Nashville City Club. Fonseca's father was born in Nicaragua.
From the profile:
“My father put me in with his chefs when I was 17,” said Fonseca, who now serves as executive chef of the venerable Nashville City Club.
But long before then, the career of Nicaraguan-born Luis Fonseca Sr. impacted an impressionable lad.
“He used to come home at about 3 o’clock in the morning, wake me up, spend time with me, get a little sleep — and then go back to work,” the younger Fonseca said. “I remember my father working 16 to 17 hours a day. He was on his feet all the time.”
The physical toil eventually sidelined the banquet manager, a respected member of San Francisco’s diverse culinary community.
About that time, in the mid-1990s, Fonseca Jr. was pondering a move to Music City, lured by the opportunity to open with a relative what would become Basante’s.