February 24, 2011
BOB PERRY WAS the guy corporate hotels called to open up their kitchens get the pots boiling, only then to call him back again to fix what went wrong when he left.
As a matter of fact he was called back to Russia, Moscow to be exact, four times.
But this was fortunate for Perry. It was in Moscow where he met his wife Alena in 2001. They were married in 2002 had son Dominick in 2003 and one and half years ago moved to North Conway to purchase Jonathon's Seafood Restaurant and Fish Market in Conway.
Hailing from Rayhnam, Mass., Perry tells the path of how he and Alena came to the Mount Washington Valley.
"I grew up cooking in the kitchen with my Mom. We used to come up to North Conway to ski," says Perry. He left home when he was 18, cooking has been his life, he says. A 1983 graduate of Johnson and Wales, Perry took the executive chef route. He says he has worked for The Ritz-Carlton, Marriott, Sheraton Hotels and Resorts and his last corporate gig was at the Radisson SAS (brand name for Radisson Hotels outside the U.S.) in Moscow.
"I never filled out a job application. I was called upon to open up a hotel and then called back to fix things after I had left and the place became a mess," he says. His executive chef journey took him to Boston, Scottsdale and Philadelphia. It was when he was working in Scottsdale that he got a call about a new position.
Executive chefs often work with human resource (HR) personnel and establish a relationship. Perry hadn't heard from his contact Maria in HR in a while. She was now working with the Radisson and called Perry about an opportunity- in Moscow. "Maria called, said I have a great job for you. She told me where and I hung up the phone," says Perry.
Seven minutes later Maria called back. "When she told me about the package, all expenses paid, the nice salary, staff of 135, I said: "When do you need me?"
Perry went to Moscow in 1993. He arrived in Moscow, not speaking a word of Russian where he was introduced to his staff of 135 people. "The administrators at the hotel spoke some English, but housekeepers, cooks, servers did not. Perry was tutored two hours a day to help him learn the language.
"I wouldn't say I am fluent, but I understand Russian pretty well. His wife agrees. "My family understands Bob and they don't speak any English," she says.
Once the Perry's were married they traveled around with their young son until Dominick reached school age. Perry says it was time to settle down and fulfill Perry's lifelong dream of owing a restaurant. That's where Jonathon's comes in.
"We found the restaurant online and negotiated for five months before we purchased," says Perry. "It has been a dream my whole life to own a place, my Dad helped me out, unfortunately he passed away before we opened. Mom is still alive and in her eighties," he says.
Jonathon's has been in the Valley for over twenty years. Some may remember it as Happy Harry's, then Slicks, then Jonathon's spelled with an "O." Perry says the story goes that when the name went to be registered with the state a mistake was made, hence the "O" in the name.
Fresh fish delivered from Maine Shellfish is still the staple at Jonathon's. "We didn't change the menu, nothing was broken," says Perry. "People still want seafood, the appetizers are the same, still have the best fried clams," he says.
The chowder's the same so far. Perry was having a conversation with a customer who told him how he (the customer) makes the best New England clam chowder. Perry shared with the customer how he (Perry) won "Best of Boston" clam chowder two years in a row when he was working for Marriott Copley Place. Perry put his "Best of Boston" clam chowder on the menu. The reaction:
"Customers wanted the old clam chowder back, so I changed the chowder back to please, but I may try my chowder again someday," he says.
He did add his own flair. There are options for those who are looking for other than fried foods. Take his baked haddock with homemade Quahog stuffing, the haddock Vera-Cruz with tomato, lemon and capers or a the new specialty- The Kitchen Sink, any lobster topped with sea scallops, seared salmon, Newburg sauce, lump crab, more Newburg sauce and topped with seafood dressing. Perry loves desserts and will be adding more scratch made choices such as crème brule and true black forest cake. The menu offers a six-ounce tenderloin of beef and a 12-ounce New York strip steak for meat lovers. He says if he has the ingredients he can make anything a customer wants.
He does just that on international nights, once a week. "We do an international night for about twenty locals. This week will be veal piccata, a Mexican flan and a Russian beet salad called vinegrette.
Some changes were made to the décor. "The dining room needed care," says Perry. The room has a fresh coat of ocean blue paint, matching cloth tablecloths covered with clear glass and no more paper plates and paper cups. Colorful artwork adorns the walls. To accommodate the new dishware, kitchen renovations were needed. The restaurant seats 98, has a full bar, a room for private parties. The Perrys hope to offer outdoor patio dining upon town approval.
Business has been steady. "We didn't go into the business to become millionaires. We have no complaints and we are meeting nice people," he says.
Customers have been loyal. The same customers come in once or twice a week, they don't even have to look at the menu, they know what they want," says Perry.
Perry adds he would like to get the word out about his new menu choices and special.
Alena offers words of thanks. "I'd like to thank all of you who are coming, some once or twice a week. Thank-you to the public and the regular customers, thanks for staying and trusting us," she says.
Jonathon's Winter Hours:
11 a.m. to 9 p.m., Monday — Saturday, 11 a.m. to 8 p.m. Sunday
Summer Hours:
11 a.m. to 9 p.m., Monday — Sunday
For more information, call 447-3838 or visit their soon to be website: www.jonathonsnh.com.
But this was fortunate for Perry. It was in Moscow where he met his wife Alena in 2001. They were married in 2002 had son Dominick in 2003 and one and half years ago moved to North Conway to purchase Jonathon's Seafood Restaurant and Fish Market in Conway.
Hailing from Rayhnam, Mass., Perry tells the path of how he and Alena came to the Mount Washington Valley.
"I grew up cooking in the kitchen with my Mom. We used to come up to North Conway to ski," says Perry. He left home when he was 18, cooking has been his life, he says. A 1983 graduate of Johnson and Wales, Perry took the executive chef route. He says he has worked for The Ritz-Carlton, Marriott, Sheraton Hotels and Resorts and his last corporate gig was at the Radisson SAS (brand name for Radisson Hotels outside the U.S.) in Moscow.
"I never filled out a job application. I was called upon to open up a hotel and then called back to fix things after I had left and the place became a mess," he says. His executive chef journey took him to Boston, Scottsdale and Philadelphia. It was when he was working in Scottsdale that he got a call about a new position.
Executive chefs often work with human resource (HR) personnel and establish a relationship. Perry hadn't heard from his contact Maria in HR in a while. She was now working with the Radisson and called Perry about an opportunity- in Moscow. "Maria called, said I have a great job for you. She told me where and I hung up the phone," says Perry.
Seven minutes later Maria called back. "When she told me about the package, all expenses paid, the nice salary, staff of 135, I said: "When do you need me?"
Perry went to Moscow in 1993. He arrived in Moscow, not speaking a word of Russian where he was introduced to his staff of 135 people. "The administrators at the hotel spoke some English, but housekeepers, cooks, servers did not. Perry was tutored two hours a day to help him learn the language.
"I wouldn't say I am fluent, but I understand Russian pretty well. His wife agrees. "My family understands Bob and they don't speak any English," she says.
Once the Perry's were married they traveled around with their young son until Dominick reached school age. Perry says it was time to settle down and fulfill Perry's lifelong dream of owing a restaurant. That's where Jonathon's comes in.
"We found the restaurant online and negotiated for five months before we purchased," says Perry. "It has been a dream my whole life to own a place, my Dad helped me out, unfortunately he passed away before we opened. Mom is still alive and in her eighties," he says.
Jonathon's has been in the Valley for over twenty years. Some may remember it as Happy Harry's, then Slicks, then Jonathon's spelled with an "O." Perry says the story goes that when the name went to be registered with the state a mistake was made, hence the "O" in the name.
Fresh fish delivered from Maine Shellfish is still the staple at Jonathon's. "We didn't change the menu, nothing was broken," says Perry. "People still want seafood, the appetizers are the same, still have the best fried clams," he says.
The chowder's the same so far. Perry was having a conversation with a customer who told him how he (the customer) makes the best New England clam chowder. Perry shared with the customer how he (Perry) won "Best of Boston" clam chowder two years in a row when he was working for Marriott Copley Place. Perry put his "Best of Boston" clam chowder on the menu. The reaction:
"Customers wanted the old clam chowder back, so I changed the chowder back to please, but I may try my chowder again someday," he says.
He did add his own flair. There are options for those who are looking for other than fried foods. Take his baked haddock with homemade Quahog stuffing, the haddock Vera-Cruz with tomato, lemon and capers or a the new specialty- The Kitchen Sink, any lobster topped with sea scallops, seared salmon, Newburg sauce, lump crab, more Newburg sauce and topped with seafood dressing. Perry loves desserts and will be adding more scratch made choices such as crème brule and true black forest cake. The menu offers a six-ounce tenderloin of beef and a 12-ounce New York strip steak for meat lovers. He says if he has the ingredients he can make anything a customer wants.
He does just that on international nights, once a week. "We do an international night for about twenty locals. This week will be veal piccata, a Mexican flan and a Russian beet salad called vinegrette.
Some changes were made to the décor. "The dining room needed care," says Perry. The room has a fresh coat of ocean blue paint, matching cloth tablecloths covered with clear glass and no more paper plates and paper cups. Colorful artwork adorns the walls. To accommodate the new dishware, kitchen renovations were needed. The restaurant seats 98, has a full bar, a room for private parties. The Perrys hope to offer outdoor patio dining upon town approval.
Business has been steady. "We didn't go into the business to become millionaires. We have no complaints and we are meeting nice people," he says.
Customers have been loyal. The same customers come in once or twice a week, they don't even have to look at the menu, they know what they want," says Perry.
Perry adds he would like to get the word out about his new menu choices and special.
Alena offers words of thanks. "I'd like to thank all of you who are coming, some once or twice a week. Thank-you to the public and the regular customers, thanks for staying and trusting us," she says.
Jonathon's Winter Hours:
11 a.m. to 9 p.m., Monday — Saturday, 11 a.m. to 8 p.m. Sunday
Summer Hours:
11 a.m. to 9 p.m., Monday — Sunday
For more information, call 447-3838 or visit their soon to be website: www.jonathonsnh.com.
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