What does Frank Bonanno love most about his job?
I love the freedom. I have the ability to go into so many of the restaurants that we own and the cuisines are so different — that gives me the freedom that I’m not pigeonholed to one specific cuisine. If I want to go into Bones and take uni, lobster, ramen and a spicy garlic sauce with sambal [and make something], I can. I have the freedom that I can have all these avenues to do different cuisines in a lot of the restaurants. That’s one of the things that really makes my job enjoyable.
We’re fairly big, so it gives me the ability [to do what I want]. If I want to go play golf, I can play golf. I go to the gym for about an hour and a half to two hours every morning. I just like the freedom. I think that’s what cooking in the restaurant business is all about. I think that’s why so many people get into it because if they want to take two weeks off, they can take two weeks off — there’s always someone to cover a shift. And I like the creativity of what I do. I like being creative all the time with no boundaries. That’s the pretty ultimate job, I think.