Number of Years in Pensacola:
39 Years
Job Title; Restaurant:
Chef/Owner Skopelos on the Bay
Style of Cuisine:
Southern Coastal Regional with Mediterranean influence
Education:
Bachelor’s in business from the University of West Florida and culinary degree from the Culinary Institute of America/Hyde Park, New York
After completing my business degree, I decided to pursue my passion for cooking and made the decision to pursue a culinary degree.
What was your first job in the industry?
I started working in the family business when I was 11. I bussed tables and washed dishes. I remember turning a crate upside down to stand on so that I could reach the sink to wash the dishes.
Did you have a mentor? If so, who, and what did he/she teach you?
The Culinary Institute had many wonderful chefs whom I considered mentors. Each one of the instructors had a different specialty and field of expertise but all were eager to share their knowledge, and I was eager to learn.
How did you end up in Pensacola?
After working in different areas to gain experience, I returned home to Pensacola to work in the family business.
Describe a typical workday:
The great thing about this profession is that there is no typical work day.
Describe your favorite day off:
A perfect day is a day in the sun enjoying time with my wife and children. Those are hard to come by, especially now that the kids are spread out and seldom home all together, but oh when they happen, life is good!
Tell me your favorite comfort food and why.
I think I would say lamb, minestra, a large Greek salad with lots of feta…loaf of bread and a wonderful side of tzatziki. I can close my eyes and imagine sitting on the waterfront in Greece.
What is the most rewarding part of being a chef?
There is nothing better than satisfied guests. It gives me great pleasure to know that friends (and that’s how I think of our guests) are truly happy with the meal that I have prepared for them.
What is your favorite thing to cook for guests from out of town, and why?
We are so blessed here on the Gulf Coast with the best variety of seafood. The freshest fish is always the best fish…so I will always cook whatever I get just off the boat.
What do you feel is unique about the culinary personality of the region?
Again, we have the wonderful seafood but also are influenced heavily by many different cultures and cuisines. Pensacola is the City of Five Flags, and the cuisine from each of these countries has trickled into what is now our regional fare.
What advice would you give aspiring chefs?
Never stop learning…when you stop, you might as well quit. You’re only limited by your imagination. Each dish can be a masterpiece with your own unique signature on it.
