Leslie Hollis is the chef at The Grotto wine bar. Her position has recently been created due to the addition of a tapas menu at the establishment.
WHAT IS TAPAS?
“It’s a smaller version of an entree. Tapas is not something you could eat as a meal; it is meant to be shared. They’re appetizers that are usually accompanied by cocktails.”
WHAT ARE YOUR DUTIES?
“I’m the only person in the back. I do all the ordering, cost out the menu, talk to customers about what they want and make, prepare and serve food.”
DOWN HOME EDIBLES
“I make everything from scratch except the puff pastries. Most of our produce comes from small farms outside Jacksonville. We try to utilize local people. We use the big companies for tenderloins, shrimp, butter, cream, olive oil — the things you can buy in bulk.”
WHEN CAN PATRONS BEGIN ORDERING?
May 28.
WHAT WILL THE MENU BE LIKE?
“It has a broad appeal. We’re trying to go all around so as not to be limited to one area or flavor. It’s not geared towards certain people. We thought about pâté, but we don’t want to be hoity-toity.”
TRAINING
Hollis began working in a kitchen at 15. When she became of age, she went to the Colorado Institute of Art to hone her culinary skills. After graduation, Hollis was employed as a chef in Boulder before moving to Florida. Currently, she is a member of the American Culinary Federation.
WHERE DO YOU LIVE NOW?
Vilano Beach with her two dogs and two cats.
WHY BECOME A CHEF?
“It’s the only thing I know how to do. It allows you to travel, meet people and have fun. You should do something in life you really enjoy. I couldn’t sit behind a desk all day.”
WHAT’S REWARDING ABOUT IT?
“Seeing people enjoy it. It’s cool to see someone smile after eating something you make. I like to make things that are healthy and taste good.”
WHAT’S CHALLENGING ABOUT IT?
“Making people happy. Everyone has such different tastes. You have to not let yourself get too frustrated, but try to please everyone; which is virtually impossible.”
WHAT BROUGHT YOU TO THE SUNSHINE STATE?
“I met this lady on a plane who said it might be fun to work on a yacht. She had just retired from working on a private yacht and gave me a couple of phone numbers. They [the owners of the yacht] flew me out [to Ft. Lauderdale]. I cooked for the crew, the owner and his friends. I fixed dinner parties or anything they wanted. It wasn’t enough work, though. I got very bored.”