“If you really want to make a friend, go to someone’s house and eat with them, the people that give you their food give you their heart” -Cesar Chavez
With 28 years in the hospitality industry, Bryan Willimont (affectionately called Monty by those who know him) is definitely an expert in his field. Self-taught chef and creative mixologist, Bryan transfers his passion for food and drink into his off the clock social calendar. When he’s not at the restaurant, Bryan can be found, golfing, experimenting with new recipes or hitting the road to discover new restaurants and bars. In this exclusive interview with Dana Licious Reviews, Bryan shares what makes him a dedicated foodie as well as some of his simple creations to please your palate and host a D-Lish dinner party.
Dana: What do you like the most about the hospitality industry?
Bryan: I like the personal interactions with the guests. I’ve met so many nice people over the years. I spend a lot of time getting to know people. We have a blast. They become more like friends than customers. What’s not to love?
Dana: So you enjoy the social aspect of it?
Bryan: Yes, of course. The money isn’t bad either. I wouldn’t do it, if I didn’t love it.
Dana: What makes a foodie?
Bryan: First and foremost, I love to eat and I love to eat good food. I love cooking for other people. I want everyone to be a foodie. If you have to eat every day, you might as well enjoy what you eat.
Dana: What constitutes good food?
Bryan: It needs to look good and taste good. Price isn’t necessarily the determining factor. I can get something for $5 and it’s not worth it or I can get something for $50 and if I really like it, it’s worth every penny.
Dana: Let’s talk about your passion for food, you really like to play with food?
Bryan: I like to experiment with different recipes. I pay attention to things I’ve seen or people talk about. If I see something that interests me I like to try it out at home and put my own individual spin on it.
Dana: What’s your philosophy in the kitchen?
Bryan: I try to keep it simple. I believe that it’s important to accent the natural flavors of food as opposed to hiding it with unnecessary spices and sauces. When I host a dinner party my overall objective is for everyone to have a good time, leave full and happy.