Derek Falta knows tapas

After five years as chef of Chai's Lounge and Tapas, Derek Falta found himself out of a job in December when the restaurant announced it was closing its doors. As luck would have it, a new tapas spot was opening on Upper King, and Falta took the job as executive chef of Barsa.

Q: You had little time to put together a menu for Barsa. How difficult was it to create a menu that everyone was happy with in just a few days?

A: It was a little stressful but I was assured we could start small and gradually grow the menu. I'm looking forward to expanding the menu as well as starting paella night. We are also doing brunch from 11 a.m. to 7 p.m. on Sundays.

Q: How did you meet owner Drazen Romic and get the job at Barsa?

A: Drazen was looking for a chef, I was looking for a job, and we had mutual friends. The timing was right.

Q: How long was it after you found out Chai's was closing did you find out you had this new job?

A: I was told on Dec. 15 that the 31st would be my last day at Chai's. I accepted the position at Barsa on Christmas Eve, but I wasn't able to get in the kitchen there until the first of the year.

Q: The tapas concept is not a new one for you; how will you make this cuisine different from what you served at Chai's?

A: I did small plates at Chai's; I feel we had a little bit of everything influenced by many different cuisines, but I tried to put an Asian twist on most dishes. At Barsa, the focus is on more traditional Spanish tapas.

Q: What is your favorite item on Barsa's menu?

A: The lamb meatballs with spicy tomato sauce are my favorite, and I find myself doing quality control checks daily.

Q: How collaborative has this venture been for you and Romic?

A: He tells me what direction he wants to go but gives me the freedom to make decisions regarding the menu. I do value Drazen's input because he has many more years of experience in the industry. He even worked as a chef at Cafe Lana, so he knows what he is doing.

Q: The Chai's menu was created by several people, including Ken Vedrinski, Michael Arms, and Ren Kerr … did you have more control over this menu?

A: They were a big help opening Chai's and creating the original menu, but over the years that I worked there I changed the menu and made it more of my own. At Barsa, Drazen has said the menu is my department.

Q: What do you feel are the biggest challenges facing you in a new restaurant?

A: One of my challenges is training new staff. I was blessed at Chai's because most of the cooks were with me for three-plus years and they knew how I liked to run the kitchen. Most important, though, is to consistently put out great food and get the word out. … There is so much competition in Charleston.

Q: What is your guilty pleasure food?

A: Chicken wings and a beer.