Each Wednesday, The Citizen features someone in the food services industry from the Finger Lakes community in The Banks:
This week, we spotlight Barry Lane of the Wheelhouse Restaurant.
Q. What is the one food you cannot live without? Why?
A. Steak, because I just love meat.
Q. What do you like most about living and working in the Finger Lakes region?
A. The small town atmosphere and all the different types of people I get to meet that come to visit.
Q. If you were given a million dollars to open your own restaurant, describe it and what type of food you would serve.
A. All fresh seafood cooked on a mesquite hardwood grill.
Q. Where would it be located? Why?
A. On Cayuga Lake, because we need more nice restaurants on this end of the Finger Lakes.
Q. On the day of your restaurant's grand opening, if you could select anyone in the world to be your first three guests, who would they be?
A. Anthony Bourdain from the travel channel, celebrity chef Emeril Lagasse and musician Peter Gabriel.
Q. Describe your most embarrassing moment.
A. There are too many to say ... but an example of one would be getting into a pan and tong fight with my assistant chef ... and then ending up in the hospital needing stitches.
Q. What is your favorite junk food?
A. Pizza
Q. Ughh. What's the one food which you absolutely can't stomach? Why?
A. Cooked carrots, because they just taste gross, so you will never see them served on one of my entrees.
Q. What is the most scary thing you have ever eaten?
A. Alligator and bear.
Q. If you weren't working in the food business what would you like to be doing?
A. Playing golf professionally.
Q. What have you learned are the top three things needed to run a successful food business?
A. Consistency, getting to know your patrons and a good crew to work with.
Q. Is it true that you are also and innovator as well as a chef?
A. Yes, I created my own spice that is now available on the market. It is a blackoned seasoning that I created at Hibiscus Harbor that is now available on the Internet at chefbarrysway.com and in select restaurants.
Barry Lane
Age: 45
Hometown: Penfield
Family: Two sons, Cory, 15, and Jesse, 13
Education: Santa Cruz California College
Occupation: Chef at Hibiscus Harbor in Union Springs
Hobbies: Golf, boating and watching his children play sports
Q. What is the one food you cannot live without? Why?
A. Steak, because I just love meat.
Q. What do you like most about living and working in the Finger Lakes region?
A. The small town atmosphere and all the different types of people I get to meet that come to visit.
Q. If you were given a million dollars to open your own restaurant, describe it and what type of food you would serve.
A. All fresh seafood cooked on a mesquite hardwood grill.
Q. Where would it be located? Why?
A. On Cayuga Lake, because we need more nice restaurants on this end of the Finger Lakes.
Q. On the day of your restaurant's grand opening, if you could select anyone in the world to be your first three guests, who would they be?
A. Anthony Bourdain from the travel channel, celebrity chef Emeril Lagasse and musician Peter Gabriel.
Q. Describe your most embarrassing moment.
A. There are too many to say ... but an example of one would be getting into a pan and tong fight with my assistant chef ... and then ending up in the hospital needing stitches.
Q. What is your favorite junk food?
A. Pizza
Q. Ughh. What's the one food which you absolutely can't stomach? Why?
A. Cooked carrots, because they just taste gross, so you will never see them served on one of my entrees.
Q. What is the most scary thing you have ever eaten?
A. Alligator and bear.
Q. If you weren't working in the food business what would you like to be doing?
A. Playing golf professionally.
Q. What have you learned are the top three things needed to run a successful food business?
A. Consistency, getting to know your patrons and a good crew to work with.
Q. Is it true that you are also and innovator as well as a chef?
A. Yes, I created my own spice that is now available on the market. It is a blackoned seasoning that I created at Hibiscus Harbor that is now available on the Internet at chefbarrysway.com and in select restaurants.
Barry Lane
Age: 45
Hometown: Penfield
Family: Two sons, Cory, 15, and Jesse, 13
Education: Santa Cruz California College
Occupation: Chef at Hibiscus Harbor in Union Springs
Hobbies: Golf, boating and watching his children play sports
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