Executive Chef Nolle Bond from The Drop Bar and Bistro
Executive Chef Nolle Bond joined the team at The Drop in fall 2010. At age 16, he’d begun his first restaurant job as a server, and occasionally cut or sautéed ingredients. Bond worked briefly in a chain restaurant, and then spent four years as a cook at Grinder’s. But when the executive chef position at The Drop developed, Bond welcomed the challenge. “I was looking to do something different and [the restaurant’s] chef was looking to make a move,” he says.
Bond thoroughly enjoys the creative outlet that cooking provides. “We offer food that is simply prepared, with really good ingredients, and a little ‘sparkle,’ from a veal demi glaze with red wine reduction infused with rosemary, served with our steak, to fried apple chutney with our pork chop. It changes a plate to a unique dining experience,” he says. “Just because it isn’t traditionally used in a dish doesn’t mean it won’t work. As long as I’m happy with a dish and the people I’m serving are happy, too, it’s a good dish.”