Hidden Gems: Meet Larry Nicola of Ojai Rôtie

Today we’d like to introduce you to Larry Nicola.

Hi Larry, please kick things off for us with an introduction to yourself and your story.
I own and operate Ojai Rôtie in the beautiful Ojai Valley. My culinary roots began in the basement of my Sitto (Arabic for grandmother) Nabeha’s house, where she baked Arabic bread. My favorite hangout was on her stairs leading to the basement where me and my friends would enjoy warm bread and peek down to watch her baking. This is where I learned my love of food, and the passion remains today. 

My mother, Leerese, followed in my Sitto’s footsteps and continued the family tradition of cooking, charming guests, and feeding with love. My father, Les, and his twin brother Mike known as the Nicola Twins owned and operated a legendary Silverlake grocery store specializing in meats, where I honed my skills as a butcher and learned the art of vegetable procurement. The passion for food and cooking runs deep in my family and has inspired all the dishes I’ve cooked, concepts I’ve created, and cooks I’ve instructed, with the aim of presenting each plate as a work of art, as if the ingredients fell from a tree and landed on your plate. 

With a legacy of successful restaurants in Southern California, including Nic’s Beverly Hills, home of the VODBOX, I’ve been a consultant for world-class resorts, wineries, and restaurants, including the Palmilla Hotel and Querencia in Los Cabos, Tubac Golf Resort in Arizona, Lapa Rios in Costa Rica, Luba Hati in Belize, and Four Seasons Singapore, where my original concepts were incorporated along with other top-tier chefs. 

My partner Kelli and I are grateful for the opportunity to create, cook, and feed others while building a concept in Ojai that is enjoyable and shows our love. Ojai Rôtie is the culmination of my heartfelt passion and culinary journey. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
The restaurant business is not for the lighthearted. You either have to love it and dedicate yourself to it, or it is not the right business for you. It is the right one for me. 

Appreciate you sharing that. What should we know about Ojai Rôtie?
Most of my career has been centered around fine dining, which includes modern cooking with ethnic influences. My vision for Ojai Rôtie was a Lebanese French concept that focused on Lebanese rotisserie chicken and French boule. Our Lebanese French menu is fueled by local farms and wineries, that influence our kitchen to create our fresh picnic-inspired menu. Many of our dishes were favorites that I ate as a child on family picnics with my 18 first cousins at Barnsdale Park (Olive Hill) in Hollywood. As beautiful and simple as our menu is, I consider it an elevated cuisine with unique and earthy flavors that dance like my grandmother. 

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Depends on who get elected. Haha. We want peace, beautiful food, and nice thoughts. Keep that in mind when you vote. For myself, I’m going away from fine dining to a menu that is more impactful and cost-effective, while still being exciting. You might say upscale-affordable. 

Contact Info:

• Website: https://www.ojairotie.com
• Instagram: https://www.instagram.com/ojairotie/
• Yelp: https://www.yelp.com/biz/ojai-rotie-ojai-4