Tuesday, February 15, 2011

Former Kansas City chef Tim Doolittle now works for Emeril Lagasse

Posted By on Tue, Feb 15, 2011 at 2:20 PM

click to enlarge Tim Doolittle
  • Tim Doolittle

The last time I had an extended chat with chef Tim Doolittle was in 2007, when he was packing up to move to Las Vegas.

During Doolittle's tenure in Kansas City, he had worked in or actually overseen the kitchens of several tasteful joints, including EBT, the Stolen Grill, Joe D's Wine Bar, Cafe Allegro, and City Tavern.

After leaving the Cafe at Briarcliff, Doolittle was contemplating his next step and was sitting at the bar at Le Fou Frog when serendipity took place.


Doolittle told The Pitch:

"I was sitting in the bar at Le Fou Frog, telling people that I had had my fill of Kansas City and, half-seriously, that I might pack up and move to Vegas. And one of the waiters there turned to me and said he had a friend who was an executive with Wolfgang Puck's company, overseeing the Vegas restaurants."

Soon Doolittle was living in Vegas and working at Postrio Restaurant in the Venetian Resort Hotel Casino. Last week, writer Lee Klein at our sister newspaper, the Miami New Times, posted a great interview with new Miami resident Tim Doolittle, who is the new chef de cuisine at Emeril's Miami Beach.

Yes, he gets the standard barbecue question, which he handled very diplomatically. (He does prefer Gates to Arthur Bryant's, however). He also deftly handled Klein's question about which chef was "cooler," Lagasse or Puck by refusing to answer it! When Klein asked Doolittle if he had hands-on experience working with both celebrity chefs, he responded:

"Oh, definitely. They're both very involved in their properties, much more than people would imagine. Wolfgang used to make it to all of his kitchens, very night. At the time he had four restaurants in LA. Wolfgang and Emeril are two of the hardest-working guys you'll ever meet."

Another question posed to Doolittle was about the lack of New Orleans-style cuisine in Miami. Tim answered:

"If you go to New York City, you're not going to see a whole lot of New Orleans cuisine. If you go to Kansas City, where I'm from, there was one place that was open forever in a day, so I think you're lucky to have one."

I wonder which New Orleans-style restaurant place -- "open forever in a day" -- that Doolittle is talking about?.






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