We wrap things up in Newport, digging further into Brian Doherty's past and what shaped him to be the chef he is today.
Our interview with Chef Doherty began yesterday. Why don't you check it out?
The rest is found below.
What would you be doing if you weren't in this business?
I have always enjoyed astronomy. I always joke with my wife if I wasn't a cook I would be a Theoretical Physicist, I enjoy going to lectures when I have the time.
What did you study in school? Did you always plan on being a chef?
Culinary was always a passion of mine and I really feel lucky I get to have it as my career.
Did you attend culinary school. And if so, are there ideas or lessons that you might not have learned as quickly if you didn't attend?
I did attend South Eastern Academy in Orlando Florida. It was a great experience, but looking back I learned so much more working in the field. It was great for a solid starting foundation of knowledge, but not technical skill.
What's your favorite childhood memory?
Definitely the holidays when all my family was together. It was a great time and very difficult to do now.
When you're not in the restaurant, what are you doing in your free time?
The family and I love to spend time at Disneyland.
Where did you grow up, and where do you call home?
I grew up in a small town outside of Seattle called Bremerton, Washington and I still call it home today. I have a sister and two nieces who still live there and visit regularly.
Where do you like to go snowboarding?
Stevens Pass, Washington state. I grew up on this mountain, and it is still my favorite place to go.
Last thing you looked up online:
Seahawks! I am a big Seahawks fan coming from the northwest.
Last song playing on your radio
Descendents, My World
Last book you read.
Charcuterie by Michael Ruhlman, Brian Polcyn N Thomas Keller. Great Book!!
Is there anything you'd like readers to know about your establishment that we haven't already asked?
We are more than just an average hotel restaurant and lounge. Our food and cocktails are locally sourced, ultra fresh and absolutely delicious.