I am grateful for being given the opportunity to return to The Wine Bar and lead the kitchen for the last 15 months. I was at a low place in my life both emotionally and professionally just a couple of years ago and getting back to a familiar kitchen was the best thing for me at the time. My creativity was stagnant, and my ability to thrive was almost non-existent before my return.
I have over time regained both my desire to be creative, and my aim to be a better and more influential chef. As I look to the future, I have come to the realization that for further growth and satisfaction I need to venture out on my own and see what I can do as a chef when I am able to set the parameters and make my own rules. In short, I need to express myself as a cook and as a person in my own arena. Much more to come on that.
Therefore, it was necessary to resign my position of Chef at The Wine Bar to find my optimal place in the culinary landscape as I strive to reach my potential. My last dinner service was April 6, 2019, a little sooner than I intended, but too often circumstances around these decisions fall out of your control and the influences of others’ actions can thwart even the best laid plans.
Again, thank you to the Wine Bar for giving me the ability to find my way again and the chance to grow as a person. I think the last year has been mutually beneficial for most of us as we gained some great memories.
After three stints at The Wine Bar, I can assure you that there will not be a fourth. I’m going in my own direction, and at the age of 55, I’m hopeful that what is to come will be my last culinary adventure. I have a few things left to prove to myself, and not much else to give any other owners, as I have extended myself beyond what many of them even know, and have too little to show for it. I’ll put much of that on me, but this industry does not reward too many people for their hard work and dedication.
The dedication will now be to myself, my personal projects, and to my family. I will promote my brands, and my projects, and work hard to make each one a success.
The Yawning Duck will be my new restaurant, opening in 2-3 months. In the mean time I’ll be offering catering services through the Yawning Duck, I’ll be working to do what I can to help those in our industry who need it through chefs4chefs, and I’ll keep you informed about my life on chefsday. More on my plans in a separate post, soon.
What I will offer as advice to those who are in business or management, spend less time and effort trying to catch people doing something wrong and put more into noticing all the things they do right, and acknowledge it. They’ll be happier, you’ll be happier.