Although it has only been six years since Sebastiano “Sam” Nativo left the bright lights and big city of Manhattan, he certainly has planted his toes firmly in the sand in the West End of Long Branch, Monmouth County, and he’s making a splash.

Nativo, Brooklyn, New York, born and raised, has always been surrounded by food.  Growing up in the prep area of one of two Italian gourmet stores in Brooklyn his mother owned and operated, he would do his homework there after school.  Although his father established a construction company, the elder Nativo would still find time to make the smoked mozzarella for the stores, as his wife prepared all the showcase foods.  It was “natural” for him to be in a kitchen, so Nativo went into his first culinary business venture at 19, at a pizzeria establishment in Staten Island, New York.  Three years later, and ready to pursue the field further, he took a job in the East Village of Manhattan as a brick oven pizza chef and worked his way up to line cook, prior to attending the New York Restaurant School.  He further solidified his training by externing at Chanterelle, the Hudson River Club, and Arcadia, all in Manhattan. 

            Immediately upon graduation, Nativo was hired as an Executive Chef to open a new, diverse American restaurant in the West Village, Orbit.

            There, he was able to fine-tune both his culinary and management skills.  After two years, he did the “whole country club scene,” on the north shore of Long Island, whereupon he spent two more years, continuing to hone m his skills.

            In 1994, Nativo was ready to break out on his own, returning to Manhattan with the opening of Luxia (named after his grandmother, Lucia).  In a beautiful brownstone in midtown between 48th  street and 8th avenue, Nativo pioneered an area where there was nothing, and later witnessed rebirth and growth.  Nestled near the theater district, this Italian-inspired restaurant saw the likes of celebrity clientele, locals and visitors to the Big Apple.  The restaurant and Nativo gained notoriety, and was written up in the New York Times and New York Magazine.  Nativo had a unique environment with which to work; although the actual restaurant had seating for 40, seasonal garden and sidewalk areas offered additional seating for 60.  Centered around the garden seating was an inimitable view, matchless to no other in the heart of the city; a three story, thriving  Granny Smith apple tree! 

            Nativo was featured on the Food Network in a special segment on Manhattan Bistros. He prepared a roasted apple and goat cheese ravioli, highlighting apples from his tree.  That year, he was awarded “Alumnus of the Year,” by his Alma Mater.

            After five years, Nativo was eager for a change and sold the restaurant.  He took a year off, traveling through Australia and the Pacific Rim.

            Refreshed and ready, he considered returning to the kitchen. Acquaintances introduced him to the Long Branch area, and he and his associates found a space to create their new restaurant concept.

            Uptown opened on April 1, 2000 in Long Branch.  Well-received in the area, Nativo’s success was tempered by internal conflicts within management.  Dissolving his affiliation, but realizing he had found his new hometown, Nativo now had the freedom to pursue a new endeavor.  Michael Bienz, who followed Nativo from Luxia, suggested recreating an establishment combining the frontage of both Luxia and Uptown, an upscale bar/lounge establishment with a Tapas menu. 

With an inviting façade and “great looking raw space,” Mix lounge and food bar was opened, Friday, the 13th of July, 2001, after five months of interior restoration.  Together with Splunka Designs of New York (Bienz’s sister and brother-in-law), Nativo and Bienz, co-owners, fashioned an upscale, eye-appealing, hip lounge, featuring classical, trendy, and original martinis, as well as numerous other libations.

            Although Nativo was happy with the success of Mix, Bienz convinced him to offer his guests even more culinary-wise, as there was additional space above the lounge to do so.  Nativo wanted to set forth a comfortable, casual environment with a feeling of “inviting your friends over every night for dinner”.  XeBastians was born, opening the first week of October, 2004.

            With no “rhyme or reason” to the menu, XeBastian’s offerings are inspired by comfort foods with an upscale yet, down home twist.  Consider the “Lobster Mac & Cheese” appetizer with a truffled, fontina sauce or “Sam’s Blue Plate Special,” meatloaf with wild mushroom gravy.   He also offers desserts made on premises including the notable “Godiva Bread Puddin,’” which has accompanied him from his two former restaurants. These, along with a daily chef’s preparation of Roast Duck and other delightful, mouthwatering treasures of seafood, pastas and steaks, all make for an incomparable combination at XeBastian’s.

            Nativo certainly has the where-with-all, as a seasoned chef and has provided the gamut of culinary delights to his guests.  Although losing the traditional “chef coat image,” at the door, he certainly has not lost what it stands for in culinary ingenuity by any means in the kitchen.  His persona is exemplified with how he creates both in the kitchen and out, and is exuberantly displayed.  In a recent interview, Nativo stated, “These ventures have allowed me to express my culinary passion, yet have a life at the shore that I am really enjoying.”  “Whether I do ten or fifty covers (dinners) a night, I walk away happy every evening.” “I enjoy loving what I do, and I am doing it.” 

            When questioned as to why the “X” is used in the obvious self-named title, XeBastian’s, Nativo explained all his successful business endeavors always contained the letter in it’s name.  So perhaps, the xenogamy of XeBastian’s and Mix, coupled with the xenodochial  attitude Chef Nativo exudes, will continue to exceed extraordinary expectations of his own, and that of his exceptional guests.