Jamie LaPlume has been named general manager at 22 Bowen’s Wine Bar & Grille in Newport. He has been with the restaurant since it opened in 2001, and has held various hospitality positions. LaPlume is responsible for financial and day-to-day operations, menu collaboration with chefs and overseeing layout appearance and service excellence. He lives in Narragansett.
PBN: How has Bowen’s changed over the years?
LaPLUME: Management has made subtle changes to Bowen’s over the short time we’ve been open, but the biggest change comes from our customers. Our customers went from not sure what type of dining experience to expect, to now expecting nothing short of excellence.
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PBN: What interested you in this industry?
LaPLUME: My passion for fine dining began when I tended bar at the Capital Grille. The draw of fine dining is that you are delivering the highest quality everything. It really is that simple.
PBN: What is the most exciting aspect of your job?
LaPLUME: The flow – watching the flow of the restaurant when we are filled to capacity. The ability of our staff, from the chefs to the servers, from the bartenders to our hosts, to flawlessly orchestrate a dining experience without incident, it truly is amazing to watch.
PBN: What are your goals?
LaPLUME: Our goals at Bowen’s have always been the same, and that is to deliver the highest quality product, while delivering it with exceptional service.
PBN: What’s unique about Bowen’s?
LaPLUME: The uniqueness of Bowen’s lies within its ability to be a large restaurant with the intimate feel of something much smaller. The secret is our staff; they are always focused on detail. It’s the smallest details that make fine dining a head above a regular restaurant.
