In early March of 1986, I learned from a friend that The General Mills company was opening a Red Lobster restaurant in a neighboring town to where I grew up & attended high school.
The arrival of a Red Lobster in Sandusky, Ohio was big news and a welcome addition to the area and its restaurant “scene”.
It was suggested that I apply for a position at this soon to open seafood house, and so I did.
To my surprise, the day I submitted my application the management team was conducting on the spot interviews. Fortunately, I was dressed for this opportunity as I had arrived in a shirt, tie and slacks. Despite having no restaurant experience, something on my application caught their attention that day, perhaps it was my customer facing work at the apple farm, Sandy Ridge, or perhaps it was the fact that I listed golf as a hobby. It turned out to be the later, as I distinctly remember that my entire interview, which was conducted by the GM, an avid golfer himself, revolved around my recommendations and thoughts regarding the local golf courses. Within minutes, I was offered a position as an S/A—a polished way of saying busboy.
Before completing my new hire paperwork, the District Director Sandy, a sharply dressed and very serious woman sat with me and asked me a few customer service questions. At just 16 years old, I was intimidated and a bit nervous, but only for a moment. In our brief exchange, I was captivated by her calm confidence and genuine enthusiasm for hospitality. In that instant, I was hooked… I knew I wanted to be part of that opening team—and I was.
Training began about a week later, and on March 30th, Easter Sunday, 1986, we held our final mock service before opening to the public just days later.
I share this memory not to call attention to my milestone of 40 years in hospitality, but to express my gratitude for a life spent in an industry I truly love.
The opening management team, Pete, Patty, Lizette, Jerry, and Donna, were seasoned professionals and had a profound influence on my career path, and for that I’m very grateful. I feel they recognized sincerity in my work ethic and they enthusiastically mentored me in understanding sincere hospitality. About eight months after the restaurant opened, I was promoted to the host stand and then soon after given the opportunity to work daytime prep during the summers before returning in the evenings to host.
This was one of the busier restaurants in the area, especially during the warmer months when visitors from Cedar Point filled our dining room night after night. Late 80’s dining trends included sweet and frozen cocktails served in tropical style glasses, and Dessert presentation trays. To this day I can still recall hearing the bar buzzing, literally, with the constant sound of mixers blending frozen concoctions, the aroma of Texas garlic toast from the expo line in the kitchen, lots and lots of steamed lobsters and the “creative” display of lard shaped ice cream scoops on the dessert tray.
As was the case at many dinner house style establishments, there were no reservations accepted, however, guests would wait up to two hours for a table, many in the bar area. Once a guests table was ready their names were announced over a PA system…very loudly. Thankfully our industry has evolved from that obtrusive system. Nevertheless , people very much enjoyed the lively atmosphere and of course the drinks & seafood.
During my second year at RL, I began sharing my plans for college and my GM, Pete Lewin, strongly encouraged me to pursue both a hospitality degree and a culinary education so as “to truly understand the restaurant business.” Following those words of wisdom I left for Maryland after High School and headed off to The Baltimore International Culinary College and eventually to an apprenticeship in Europe. All of this helping to shape my journey into later becoming a restaurateur and caterer, and ultimately bringing me full circle to revive The Sandy Ridge Apple farm into Sandy Ridge Vineyards.
Interestingly, while many Red Lobster locations across the country have closed over the past few years, the Sandusky restaurant remains open, and that is in itself is a giant achievement for any brand.
So cheers to the Sandusky “store’s” 40th anniversary—and to my journey that began there.
As I look ahead I’m energized to continue to create meaningful & memorable experiences for our guests at Cuisiniers Catered Cuisine & Events and Sandy Ridge Vineyards, while always remaining mindful of the people and experiences that have helped shape my career path!
