On The Line: Debra Sims Of Maro Wood Grill, Part Two
Photo by Dustin Ames

On The Line: Debra Sims Of Maro Wood Grill, Part Two

Between preparing for Green Feast and the Golden Foodie Awards, Debra Sims is moving full speed ahead. A gracious host and excellent storyteller, she complements Maro's (both the owner and the restaurant) vibe. The intimate, relaxed environment they've created is a rare find in a sea of options.

Read our interview with Debra Sims of Maro Wood Grill, Part One. And now, on to Part Two . . .

Hardest lesson you've learned: The hardest lesson I have learned (and am still learning) is how to be a good leader. I learned at culinary school how to be a good chef, and I had teacher experience in the past. But what I am continuously learning is how to lead a kitchen. In order to be a good leader, you must follow a good leader. My leader is my boss, Maro. He has such a dynamic personality that just draws people in. He's a wonderful boss, and I am so excited to be a part of his dream of having a restaurant, and look forward to what we are going to accomplish next as I am leaning to lead my kitchen by his example.

Last song playing on your radio: Fly Me to the Moon by Frank Sinatra is playing right now. I love it!

What's your favorite childhood memory? Driving with my family, going anywhere in Colorado [Editor's Note: Sims grew up in Montrose, Colorado.]. We'd go camping, fishing, to the lake, bike riding, picking fresh asparagus and golfing. Just anything my dad, mom, sister and I did together was awesome.

Do you have any skills that are non-food related? None. The only thing I can do is cook!

What were you up to five years ago? Just graduating Le Cordon Bleu, working as a saute cook for Chef Andy Pastore, my first real cooking job.

When you're not in the kitchen cooking, what are you doing? (I'm) at the beach this time of year! I was in Huntington Beach watching the US Open of Surfing. Kelly Slater had an amazing heat.

Last book you read; how was it? Ha! Just this morning I was looking through The French Laundry Cookbook, revisiting Chef Keller's "Stocks and Sauces" section. It was refreshing and helpful, as usual.

What would you be doing if you weren't in this business? I think I'd like to be a Crime Scene Investigator.

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