Inside, your name is chalked on a placard at your table, and no two dining experiences look the same. Shielded behind panels of frosted glass, the stamp-sized, small plate-focused Liberty feels like a vortex, drawing you into a world apart from the cacophony of the nearby Tamiami Trail. “Your skill set shouldn’t be limited to only the things you already know-I expect everyone that works with us to learn something new on a weekly basis,” Bob says. The kitchen isn’t large enough to divide into specific tasks or positions, and Bob usually places his cousin, Richee Boye, in the chef role, preferring to take a back seat unless implementing a new project. But Bob doesn’t feel the need for fancy titles at Liberty, anyway. ![]() “If your coat says ‘executive chef,’ I don’t really care-your food better be great. Wearing a backward black baseball cap and sleeves of tattoos on both arms, chef-owner Bob Boye doesn’t impose hierarchy in his kitchen. Everyone finds their groove the team tweezing garnish and skillfully slicing wahoo, moving as if in ballet to the beats of Kanye West and 50 Cent.īut there’s no ‘Yes, chef!’ barked in unison here. ![]() ![]() When dinner service starts at 5:15 p.m., the trio behind the counter is like an army prepared for battle-calm, ready to execute. From one of the 10 counter seats at Fort Myers’ Liberty, you see some of the finer rock ‘n’ roll machinations of a team in effortless lockstep.
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