Nicole Server-Pawlukojc of Arán Bistro on her life in food

Nicole Server-Pawlukojc is the co-owner and chef at Arán Bistro in Kilkenny City. A drive for experience and a love for good food led Nicole and her husband, Bart Pawlukojc, to work in some of the best restaurants in Denmark, where they met, worked, fell in love and became happily married.

Polish-born Bart moved from his home in Ireland and Nicole from her native Philippines, both keen to immerse themselves in Copenhagen’s innovative and vibrant food scene, which eventually led them to setting up shop in Ireland and opening Arán Bakery & Bistro.

Here, Nicole shares her life in food…

What are your earliest memories of food?

Sunday family lunch at my grandparent’s house back home in the Philippines with all my dad’s siblings and my cousins. We would all gather and enjoy a buffet of different foods from all over the world.

Every Sunday was different so we got to taste a wide variety of dishes and cuisines. It was all about gathering together as a family, staying connected and sharing memories through food. My family still does it every Sunday and it was the best part of growing up.

How would you describe your relationship with food?

In a word, love. I love food so much. My entire life exists around it and I’m constantly thinking about food. I never really stop.

What was the first meal you learned to cook?

Probably garlic rice. Rice is a huge part of my culture, and garlic rice was (and still is) my favourite type of rice growing up, so I asked to be taught how to make it myself.

How did food become a part of your career?

Ever since high school, I knew I wanted to become a chef. It was a no-brainer.

What’s your go-to breakfast?

Eggs (in all shapes and forms – poached, fried, scrambled, boiled) and sourdough. I could eat eggs with a butter-toasted slice of sourdough for breakfast every day and be very content.

If you’re impressing friends and family at a dinner party, what are you serving up?

I don’t cook to impress, I cook with love, always. When I cook for friends and family, it’s something that they can’t get in a random restaurant. It’s typically things that we (my husband and I) like to eat ourselves. So, comfort food.

Who is your culinary inspiration?

My culinary hero would definitely have to be René Redzepi (of the world-renowned Noma restaurant) who I had the life-changing opportunity to work as an intern for when I moved to Copenhagen to further my career.

What would your last meal on earth be?

Longganisa (a type of Filipino sausage) with garlic rice and a runny fried egg.

What’s your go-to comfort food?

Ice cream, the soft serve kind. What the Irish refer to as 99-ers.

What’s the go-to quick meal you cook when you’re tired and hungry?

Seared salmon, rice, and a vegetable stir-fry served with some of our signature Arán Magic Sauce.

What is one food or flavour you cannot stand?

Liquorice. I’m just not a fan. Oh, and ampalaya (otherwise known as bitter gourd/bitter melon). I never liked it as a kid, and I still don’t like it as an adult.

Hangover cure?

Water and vitamins (Revive Active).

Sweet or savoury?

Savoury, all day every day.

Fine dining or pub grub?

It depends on my mood. Fine dining once in a while for special occasions, but good old pub grub for a date night or if I’m too lazy to cook.

Favourite restaurant in Ireland?

Terra Madre in Dublin. So simple, yet so good!

Best coffee in Ireland?

I’m probably not the best person to ask this because I’m a coffee heathen. I like my coffee strong, black and cold because, as a chef, I never have enough time to drink it whilst it’s hot. If I had to pick one though, I would have to say, Little Collins is my go-to coffee spot in Kilkenny on my days off.

Go-to beverage accompaniment?

My favourite drink would have to be a Spritzino, which is basically an Aperol Spritz made with Prosecco instead of soda water, with a splash of fresh orange juice. Other favourites would definitely have to be a Negroni and a good glass of Vermouth (either red or white) on the rocks always hits the spot.

What are your thoughts on the Irish foodie scene?

It’s emerging and definitely getting there. As time goes on, people are becoming much more open to trying new things and tasting new flavour profiles.

What’s your favourite thing about cooking?

The way it brings us all together. Serving food and sharing a meal with the people you cooked it for, and the wonderful memories that creates. For me, it’s priceless!

What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?

Sitting down to a meal with family and friends is about much more than just eating food, it’s a communal experience that fosters connection, intimacy, and joy. It’s an opportunity to engage in conversation, share stories, and create memories. The food itself can be a medium for expressing care, hospitality, and even cultural identity, but the act of sharing it enhances the bonds between people, turning an ordinary meal into a meaningful social ritual.

Food for thought — Is there room for improvement within the Irish food scene?

There is always room for improvement. That’s how we develop as an industry and, as chefs and business owners, encourage one another to continually push the boundaries and innovate.

Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.

We don’t go out a lot because we never really have the time. However, we were finally able to go out to Dublin for some Hot Pot & Korean BBQ and it was the most amazing experience. It brought back so many fond memories from my childhood and I was able to introduce my husband to something he’s never experienced or done before.

Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.

I’m always and forever going to be in awe of my grand aunt, Glenda Barretto. She had such a huge influence on the development of Filipino cuisine, I always looked up to her and I hope one day to be just like her.

Secret ingredient — What, in your estimation, makes the perfect dining experience?

It’s a combination of the ambience, the right company, the quality of the food, service and memorable moments.

Photography by Kirsty Lyons