Anyone who knows me even the slightest bit is likely aware that I am a huge fan of food, Nick Cave, and the written word. So when I was recently reacquainted with Chester Hastings after a brief meeting a decade earlier, and remembered he not only has the same interests but has had involvement with all of them professionally, I knew I had to delve in deeper and put the pieces of the puzzle together.
Before I could even peel an onion he put me in the basement offices and made me read Italo Calvino, study the art of Caravaggio, and architecture of Borromini and Bernini. He took me to the opera, convinced that before I could learn how to cook the traditional foods of Italy I had to understand the culture from whence they came. We weren’t artists creating something new, we were anthropologists, keeping the ancient traditions alive!
I first met Chester through our mutual friend, Todd, at a Nick Cave and the Bad Seeds concert in 2003. The band was doing a limited five-city US tour, and I flew down to Los Angeles for the show and to catch up with Todd. Through the years, I would continue to hear little snippets about Chester whenever I spoke with Todd, but it wasn’t until last year at another Nick Cave concert in San Francisco that I would meet Chester again.
Chester has been in the food industry for all of his adult life, starting in San Francisco before doing a stint in Italy, and later spending time in London because of a chance meeting at a Nick Cave concert. Do you see the pattern here? Chester then moved back to the States, landing in Los Angeles, where he met Joan McNamara (and our mutual friend Todd) both of whom he worked with up until very recently when he decided to dedicate himself full-time to his other passion: screenwriting.