We checked in with Ryan Poli, chef and co-owner of Wedgewood Houston’s Italian hot spot iggy’s, to find out his must-have cooking ingredients, favorite Nashville eatery, dream restaurant concept and more.

1. Tell us a bit about your culinary career.

My culinary journey started right out of high school. I have been fortunate enough to have many great mentors and have had the opportunity to work at some of the best restaurants around the world, from all over the U.S. to Europe, Asia, and Australia. Currently, I am the chef and owner of iggy’s in Nashville.

2. What moment are you most proud of in your professional culinary history?

The moment I’m most proud of, without a doubt, was opening iggy’s with my brother Matthew. It has always been our dream to have our own place. I’m not sure anything will ever top this.

3. What dish are you currently loving on your menu?

Great question, and hard to answer. I’m very happy with the current menu because I’m pulling ideas from all my years of experience, and it’s very nostalgic for me to return to some of these ideas and recipes from almost 30 years ago. There is a puttanesca sauce with mafaldine that I learned at one of my first jobs ever. We have a super creative Japanese pasta dish inspired by my time in Tokyo and a spaghetti aglio e olio that I have been making for myself for years. I really love that one. A lot of these dishes remind me of where I came from and the amazing people I worked with along the way.

4. Tell us about your go-to ingredient. What are you always reaching for?

My cooking has changed and evolved so much over the years. It was way more classic French and Spanish-driven. A few years ago, I would have said acid, like vinegar and citrus. But now, I would have to say kombu, katsuobushi and shiro dashi. They are so versatile and add so many layers of complexity.

5. Aside from your restaurant, what's your favorite place to eat in Nashville?

It’s impossible to pick just one. Folk, Black Dynasty Ramen, Present Tense, Saint Vito, and, of course, drinks at the brand-new Coral Club. I like to go there to support my friends in their endeavors. They are all amazing places to eat and drink.

6. If you could open a brand-new restaurant concept right now (and money was no object), what would it be?

That’s really easy to answer. During the pandemic, I turned my house into an underground party, hosting dinners for six to 10 people three days a week. It was the most fun I’ve ever had cooking because it was just me in the kitchen, blasting tunes, drinking coffee and cooking whatever I wanted.

Everybody coming to my house was just so happy to be there. There were really great vibes and energy, and I met so many amazing people through the process. I miss those days; it was a lot of hard work but also a lot of fun.

So if money were no object, and I could do anything I wanted, I’d love to do something very similar to that–connecting with a small group of people three to four times a week.

In the midst of the chaos of the pandemic and the uncertainty of life, in my little bubble at that particular moment, it was a very special time for me and the guests who got to experience it with me.I look back very fondly on that time.