Chef Michael Velicu’s culinary philosophy is simple. In signs spread throughout the kitchen of his new Medi Terra Western Mediterranean restaurant in Boca Raton is six simple words: “Only The Best is Good Enough.’’
Guests certainly reap the rewards of those words at Medi Terra, located in Royal Palm Place in East Boca. A structural engineer in his first profession, Velicu more than 20 years ago turned his passion for cooking into his life’s work and mission. He graduated from the prestigious International Culinary Center in New York City where he studied under legendary Chef Jacques Pepin. Velicu also trained with a cadre of world-renowned chefs, including Andre Soltner, Jacques Torres, and Alain Sailhac, at Pepin’s French Culinary Institute in New York before he opened his own restaurant in Ridgewood, N.J.
After several successful years, Velicu, like many Northeasterners, made his way to South Florida, where he and son, Daniel, opened Medi Terra this past November. Daniel Velicu serves as Medi Terra’s co-owner and general manager.
Romanian-born of Armenian descent, Michael Velicu’s Western Mediterranean menu at Medi Terra includes an array of tapas, salads, and main plates from the coastal regions of Italy, France, Portugal, Spain, and Morocco. Those dishes include appetizers such as Pear Salad and Shepherd Salad; an outstanding Grilled Octopus tapas dish; and “must have’’ entrees Chicken Tajine and Roasted Duck.
Although it’s not on the menu, the Paella is often offered as a special. If that’s the case, don’t pass on it. Chef Michael’s Paella might be the best you’ve ever eaten. Like each dish on the Medi Terra menu, the Paella is perfectly plated and presented. And true to what Velicu learned from Pepin, each dish is a simple work of art. .
“Simple,’’ however, doesn’t necessarily mean “easy.’’
“To cook like this, you have to be an artist’’ Velicu said. “How do you create a painting? You take colors and put them on a white canvas. It’s the same in cooking. Don;t be afraid. Just go for it whatever it is. That’s what is inspiring. Trust your instincts. That’s the concept. Every single dish is a passion.’’
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