"He grew up and became an outstanding young man."ĭuring that process, Tally says, he worked with Denis Seyer and Billy Ginocchio, among other area chefs, whose influences he says you may see in some of his dishes going forward. "He worked for me washing dishes at my original location" - a former Steak & Egg Kitchen at Cantrell and Old Cantrell roads, now the site of Mark Abernathy's Red Door, Brave recalls.
19 and considers his new job, in a kitchen where he has roots, a "blessing." Tally says he found himself overwhelmed running the Baptist Health kitchen during the covid pandemic, and he'd been looking for a new gig after taking a few months to put himself back together.īrave, he says, brought him in for an interview on the restaurant's back deck it took a total of eight minutes for Brave to hire him. "I wanted to have my hands on ordering and preparing, and I showed 'em I could still do it, but it's important not to be burdened all the way." "I've had executive chefs before the last left about six months ago," he says. "I didn't want to give the impression that I'm going anywhere.
"He is my new executive chef, but I'm still chef-ing," Brave explains. And you'll still find him in the kitchen just about every night, though he has handed over the title of executive chef to Anthony Tally, former executive chef at Baptist Health Medical Center and Harding University. Peter Brave continues as owner of his eponymous Brave New Restaurant, 2300 Cottondale Lane, in Little Rock's Riverdale.
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