Succulent seafood in a tranquil environment with customers enjoying special seating arrangements both indoor and outdoor, Whitebones Seafood Restaurant is in ready mode for this year's Gleaner-sponsored event.
Situated at 1 Mannings Hill Road, this restaurant has now upgraded its category to delectable, where tantalising special menu options will be served up during Restaurant Week.
This week, we turn the spotlight on sous chef of the establishment, Wayne Williams.
How long have you been in the industry?
Why did you decide to become a chef?
I am a certified electrician and I just got tired of it. And, I mean, I love cooking, and even when I used to go on camps, I would cook for the campers, so eventually I decided to become qualified and got certified from levels one to three.
What has been your experience with Restaurant Week and what are you looking forward to this year?
Wow! It has really given us more exposure. And, this year, I expect more business and work for me as the chef.
Do you cook at home?
I don't really cook at home. I am at work six days per week, why would I want to cook at home? If I do it, it is because I am entertaining. But if I decide to cook, I love corned beef with cabbage.
- Latoya Grindley