Meet the Chef: The Lanes Bowl & Bistro, Jim O’Shea
The Lanes Bowl & Bistro has so many amazing items on their menu! We just had to meet the person behind these tasty creations! We interviewed The Lanes Executive Chef, Jim O’Shea, to get the scoop. If you haven’t had a chance to check it out yet, take a look at their menu and read what Jim has to say about creating these delicious selections:
Where did you learn to cook?
I’m from a large family. As one of ten kids, I helped prepare family meals and cooked at the side of the very best, my Mom and my Grandmother. I started my professional career in 1978 at The Barnside Tavern on the South Shore and tried to learn everything I could from the chefs I worked with throughout my career. I went to work for Bobby Byrne Management Corp. in the 1990’s and the rest is history.
What would you say makes The Lanes menu stand out from other local restaurants?
My goal was to create a varied and interesting menu for the Bistro that is also designed for sharing. Our “Splits” are served in bowler-friendly portions for those who choose to dine lane-side in the bowling alley instead of in the bistro.
What is your personal favorite menu item?
Our Pizzas and Flat Breads…. I invested a lot of time developing these bowling lane favorites and elevating them to a more sophisticated level.
Do you like to listen to music while you cook?
Not necessarily. I’m not focused on sound while I’m cooking. I’m keeping an eye on the kitchen. I’m tasting, taking in the aromas and perfecting the presentation.
Are you a salty or sweet person?
Sweet and sour… I think.
If you were a dish, what would you be?
I like variety. Depending on my mood, I’d be something different every day.