Brett Harris is the new executive chef at the Omni Jacksonville Hotel. He’s been on the job 10 days.
WHAT DOES AN EXECUTIVE CHEF DO?
“I oversee all the food operations for the hotel: Juliette’s, in-suite dining, banquets and the employee cafeteria. Anything that has to do with food or its amenities falls in my lap.”
HANDS-ON MANAGEMENT
“Sous chefs and banquet chefs are involved heavily in production. Now I’m working with employees to create a good atmosphere so they do a good job. I try to put myself into it. During the daily routine, I will be involved in what’s being produced. I still get to cook.”
SAMPLER
Two years at Embassy Suites in Baymeadows taught Harris the skills to be an executive chef. Before that, he was a banquet chef at Epping Forest Yacht Club. In Nashville, Harris worked as a sous chef at the Renaissance Hotel and ran the commissary for Marriott Health and Nutritional Services at Columbia HCA World Headquarters. He also worked as a cook at the Ritz Carlton Hotel in downtown Atlanta.
COLLEGE
Harris majored in music at Northeast Missouri State University.
“We had a band called Marilyn’s Neighbors. It was a cross between Stone Temple Pilots and Concrete Blonde.”
Banging on a drum set is just a hobby for him now.
BORN
St. Louis.
WHEN DID YOU MOVE TO JACKSONVILLE?
Six years ago.
FOR STARTERS
At the tender age of 12, Harris began cooking at a delicatessen under a work permit.
“I cooked all through school, working my way up. I got married and decided to pursue this for a living.”
Professionally, his career began at Forest Hills Country Club in his hometown.
PICK UP A SPATULA, SEE THE WORLD
“The culinary trade gives up the opportunity to go places. Travel is what excites me about it. It’s a great business because it’s so flexible, but you work a lot of hours plus nights and holidays.”
WHAT’S MOST REWARDING ABOUT YOUR WORK?
“I guess the most common answer is having a big group that goes up to the general manager and says how good the food is.”
WHAT’S MOST CHALLENGING?
“The interpersonal relationships with my employees. Fabricating, purchasing and preparing food is not a problem. I’ve got 23 people working for me. Most of this job is administrative. It’s dealing with individual wants and needs, making everybody happy and giving them what they want.”
WHAT’S THE COMPETITION LIKE?
“Our hotel and restaurant don’t have a lot of competition because we’re urban. With the proximity to the T-U Center, we get a lot of business every time they have a show. We get an enormous amount of flow from them.”
CIA AGENT
Harris is a member of the National Ice Carvers Association, the American Culinary Association and keeps up to date on the most modern techniques through continuing education classes at the Culinary Institute of America.
WHAT WAS THE MOST UNUSUAL SCULPTURE YOU CARVED?
“A pointer (dog) for a wedding at Epping Forest. They gave me a picture which I molded out of clay, then made into ice. The couple had the dog walk down the aisle with them.”
LUCKY GIRL
Cynthia, Harris’ wife, gets to enjoy his expert cooking regularly at their Southside home.
HOBBIES
Riding his bicycle, swinging a golf club or playing music are his favorite stress busters. At least once a year he journeys to Beaver Creek near Vail, Colo. to snow ski. For a good drama, Harris gets engrossed in the black and white film “Twelve Angry Men.” He is a fan of short stories, especially the writings of Jack London and has fond memories of Houston’s Restaurant in Atlanta and the television show “F-Troop.”
WHO’S YOUR HERO?
“Wilhelm Pringburger. He’s the executive chef at the Hilton Wiakola Village in Hawaii, on the big island. I know him from Chef Wong Chor at Epping Forest. Chor got me a room [at the Hawaiian village] for my honeymoon. That’s where I met Willy. He [Pringburger] told me I’m ready to be an executive chef. I’ve consulted with him many times on career moves and opinions.”
—by Monica Chamness