What does the Pub bring to South Beach’s dining scene?
We’re just trying to do authentic Irish dishes. It’s good bar food. We do everything fresh here; we don’t buy our dressings, we make everything from scratch, and lots of places don’t do that. I pride myself on that. So we can do something fresh and something a little different than your frozen burger patty on the grill. Best and worst thing about the life of a chef? The best thing is you get to eat a lot and lot of different kinds of foods. The worst thing is how much you have to work. Sometimes I work seven days a week and 12 – 14 hour days, so that’s not glamorous but it comes along with the territory. What does it take to be a great chef? Definitely knowledge is one thing. For me, work ethic because a lot of chefs don’t like to get in the kitchen and cook, but you’ll find me every night on the line cooking with my guys. I’m always there in the kitchen. It’s the only way to make sure everything is perfect. And the way I really want it to be. What’s unique about your style? I try to b
