Inside Look DSC02346

Published on August 8th, 2012 | by NSB Observer

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Chris Fingleton – SoNapa Kitchen Manager

Q: What brought you to NSB?

A: I started as a pizza guy in Pennsylvania in 2002 and in 2004 I was ready to move to a new area. My aunt heard I was looking for a new place to live and offered me a job at her catering business on Canal Street.  I had vacationed here before and knew this lifestyle fit my personality better than up North.  So, I finished school and moved to New Smyrna Beach.

Q: What is your culinary background?

A: I went to Yorktown Business Institute in Pennsylvania and received my degree in Culinary Arts, but I would say most of my experience comes from working at various restaurants in New Smyrna and alongside my aunt.

Q: Have you created any of the menu items at SoNapa?

A: I have not personally created any of the items on the menu, but I do come up with the specials daily.

Q: Tell me something most people don’t know about SoNapa?

A: Our steaks and fish are never frozen and are all hand cut in our kitchen.  Also, we are in the process of creating a new menu that will be available soon.

Q: When you go home do you cook for yourself?

A: Nope. I am never home.

Q: What is your favorite meal in town?

A: It’s a toss-up between the French Dip from Tayton O’Brians and the Shrimp and Basil Pappardelle Pasta from Spanish River Grill.

Q: What is your favorite spot on the beach?

A: Wherever my friends are hanging out at. I don’t have one favorite spot.

Q: What do you do on your day off?

A:  I like to go to Beachside Tavern for live music or Tayton O’Brians.

Q: Where is your favorite place to shop?

A: Red Dog. My entire wardrobe was bought there.  If they carried kitchen gear, I wouldn’t have to shop anywhere else.

Q: What is your favorite memory living here so far?

A: Oh man, too many. I don’t have one favorite memory, they are all good. Hanging out with good friends at live shows, you can’t ask for much more.

 


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