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."
"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:
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