HOUSTON – They say if you love something you should set it free. That way, if it comes back to you, you’ll know it was meant to be. If that’s the case, nothing was more meant-to-be than Chef Bob Iacovone and the Fish and the Knife.
“Between the age of seven until I went to high school, all my friends were asking for soccer balls or footballs or bicycles and I was asking for a wok or a deep-fat fryer,” Executive Chef Bob Iacovone laughs when asked about his childhood love of cooking.
Chef Bob has been manning the kitchen since he was a child. His career has taken him around the world and back and even left him with his own restaurant. But all that changed when he became a family man. “I owned two restaurants in New Orelans, down in the CBD, and I sold my interest in both those restaurants to be a stay-at-home dad.”
But after four years of sitting on the sideline, destiny came knocking. In the form of a job offer from a new restaurant in Houston. The Fish and the Knife.
“My immediate reaction was, ‘No, no that’s not going to happen, but thank you.’ And then he showed me the restaurant.”
The thirteen-thousand foot restaurant features a combo of fresh sushi and chef-inspired dishes. And if it looks familiar, it should. Chew on This, the place on Westheimer has been under construction more than three years.
“Like all good things, even as a cook, you have to be always patient,” sushi Chef David Kim explains. “That’s number one, and do it right. And that’s the reason why it did take a little bit of time, but we did it right and that’s the most important part.”
After ten years of planning, three years of construction and a four year hiatus by Chef Bob, the doors are finally open and chef Bob is back in the kitchen where’s always wanted to be.
“On a good night when we’re busy and everything is flowing nicely and people are enjoying the food, you can’t beat the feeling. it’s great.”