Beau has been in the food service industry for more than 20 years. He started his career as a dishwasher in the early 90’s. He learned fast and quickly moved up realizing that he had a flare for food service. Many restaurants later, the long grueling shifts and stations began to pay off as he worked his way to management level. However, he found the countless long hours and endless shifts were just beginning. The hours went from 8 to 16 or more and the pay got less, but his experience and passion only grew. Through many trials and difficulties, he became a better manager. He learned time management, planning, menu construction and creation, working with vendors, customer relations, managing expectations, expediting, pricing power, labor and more.
Beau’s education comes from a few years of college and then multiple years cooking before he made the decision to further his career with a formal education at culinary school. Beau attended Johnson & Wales University in Norfolk, Virginia. He completed the curriculum in the top 5 percent of his class. He graduated magna cum laude, December 1998.
Over the years that followed, Beau’s skills in the kitchen grew tremendously and he honed his management style and technique. He was fortunate enough to work for several great chefs who were excellent mentors.
The three chefs that made the biggest impact were:
Chef Jimmy Sneed ~ Jimmy is a celebrity chef of the infamous Frog and the Redneck restaurant. He taught the use of seasoning and not overcooking, the usage of “fresh, local” ingredients and he stressed the importance keeping things simple.
Chef Andy Lo ~ Andy was formally trained in Hong Kong and was an executive chef before the age of 21. He came to the U.S. in 1990 and Beau was privileged to work with him throughout the 90’s. Besides the Asian influence and exotic ingredients, Andy taught him about food science as well as upper management responsibilities and expectations.
Chef Alain Lecomte ~ Alain is a Certified Master French Chef. His mentoring was tough, but he taught Beau about value, usage of product and how to make a profit. Chef Alain was extremely meticulous and demanding, but today Beau is very thankful for the skills he learned.
Beau is highly motivated, hard working, meticulous, honest, intelligent and fun. His management style can be described as firm but fair.
Beau’s own words best highlight his drive:
I love what I do. I love to cook and I always have. I love the excitement and fast pace of a restaurant. I like being around people and I’m not shy. My confidence has allowed me to run a great kitchen and to be out in the open with the diners, which is partly why I desire to have an open kitchen. I very much enjoy creating a memorable event for others.
In summary, I believe my experiences in the various food service establishments I have worked in over the past 20 years has allowed me to gain ample knowledge in every facet of the restaurant kitchen. I understand and excel at everything from food costing, to menu construction, usage of product, vendors and employee relations, and last but not least, how to make the best possible meal for the best possible price and value for every patron. I am passionately committed to my role as the leader of this enterprise…as the kitchen is the backbone of every restaurant. I have no misconception or misgivings of the amount of time and effort that will be required of me to make this concept not only succeed, but excel and surpass even my own expectations. I’ve spent my entire adult life working for and towards this moment when I will make my dreams a reality.Beau Hobbs