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How can you not like a guy whose last name means "joy" and "love"? Even with his most menacing, "I'm mean, I tell ya! Mean!" expression when posing for a photo op, it's pretty obvious that this West Virginia native is anything but.
In March of 2009, Chef Harvey arrived on the scene as New York, New York's Executive chef, after having been the former Sous Chef, with more than fourteen cooks under his supervision. Responsible for training the current kitchen staff, he was also instrumental in helping revamp the menu, kitchen design, and collaborating with colleagues about side dishes, and plate presentation.
"When the restaurant opened, the kitchen was already built. We made some small changes to the design, but for the most part, the menu was developed around the kitchen."
After talking with Chef Harvey, it became clear that the behind-the-scenes of any good restaurant is a bit like putting on a Broadway show.
"When you're the head chef," He explained. "You also have to be aware of everything that's happening in the dining room. You need to understand the layout of the room, and when and where the guests are being seated."
I asked him to walk me through the process on any given night.
"Timing is everything," He leaned forward in his chair, across the table from me as he spoke. "You need to know the skill of each cook, the speed of the server, and all the prep times for the entree' and accompaniments."
"So, if you have a new server who's a little slower than a seasoned waiter or waitress, with an easy-to-prepare dish, but a saucier who requires more prep time, the Executive Chef has to orchestrate when the entree is cooked, with all the side dishes, and make sure that it's perfectly timed so that it's still hot by the time the waiter or waitress brings it to the table, and that it's presented beautifully?" I was surprised.
He paused for a moment before answering with a nod, "Pretty much."
"Wow! Is every night chaotic, trying to juggle all those tasks?"
"Not at all," Chef Harvey sat back in his chair, calmly. "I've been in the restaurant business since I was thirteen-years-old. To me, this is second nature."
As a small boy, his family opened an Italian restaurant in Virginia, near the farm where he was raised. "We had two apple trees, two peach, and two cherry trees." He reminisced. "We had cattle and chicken..."
"So you're used to growing your own food, and preparing everything from beginning to end."
"Exactly." He agreed. "And when I prepare food here, I take health into consideration. While you need a little fat in a food to add flavor and give food a crisp taste (It also satiates hunger), I use only extra virgin olive oil, fresh herbs, and natural reduction. We're also constantly adding new menu items like seafood, lean steaks...We use only Black Angus beef."
After having been "Chef to the Stars", serving Robert Redford, Michelle Pfiefer, and everyone in between, from the easy-going Julia Roberts, to the slightly-more-particular Dennis Quaid, Chef Harvey knows how to provide something pleasing for every palate. And, since its recent opening, New York, New York restaurant has been dubbed "The best place to see, and be seen."
Stop in for lunch or dinner at New York, New York in Sarasota, and have a feast prepared by the Chef Hollywood's deemed perfect enough to serve it's prettiest woman.
NOTE: At the time this interview was conducted, Chef Harvey was still working as Executive Chef of New York, New York. We have since learned from owner Terry Flotteron, that Chef Harvey is no longer affiliated with the restaurant. You can find Chef Harvey at the Sun House Restaurant on Anna Maria Island.
