Sous Chef Series: Nicolai Lipscomb’s Grilled Flatbread with Hummus and Lamb Sausage

Chefs, Meet, Sous Chef Series


Nicolai Lipscomb is one persistent chef.


He first relocated to Boston from California to snag his first kitchen job. Then he called No. 9 Park chef-owner Barbara Lynch every Tuesday at 3 p.m. for three months, until she hired him.


Ten years later, Lipscomb is now chef de cuisine at Fifth Floor in San Francisco, a position he took after a year spent in some of the top kitchens in Spain, including Arzak and El Celler de Can Roca. Read on for a Q&A with the chef–and get his recipe for mouthwatering grilled flatbread.



To ensure that his Grilled Flatbread with Hummus and Lamb Sausage achieves a crunchy, blistered crust, Lipscomb grills it quickly over a hot bed of coals, covering the flatbread so that the toppings cook at the same rate as the dough. He also recommends rolling the flatbread dough on a well-floured surface, then dusting off any excess before you grill it, as the flour burns easily.



Q&A with Chef Nicolai Lipscomb


Q: What’s one of your favorite things to eat?


A: Once a year I make myself a big ribeye steak with béarnaise sauce and potatoes. It satisfies every craving.


Q: If you weren’t a chef, what would you do?


A: I went to school for electrical engineering, but I didn’t really like it. If I were going to do it all over again, I’d probably go to architecture school.


Q: What do you do on your days off?


A: I joined a rock-climbing gym about six months ago, so I usually spend one of my days off climbing. And I always go to church on Sunday.


Q:Tell us your most humbling kitchen moment.


A: When I got hired for my first kitchen job, I didn’t know anything. The chef asked me to get arugula from the walk-in; I came back with parsley. He asked me to make macaroni and cheese for family meal, and I had to admit I had no clue how to do it.


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