Today we’d like to introduce you to Lisa Platt.
Hi Lisa, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I was born in Providence, Rhode Island. I grew up there with my family until we moved to Florida when I was 15 years old. I started high school at Largo High. I played sports growing up and pretty much stayed out of trouble. I started in the restaurant industry when I was 15 years old working as a busser for a high end italian restaurant. At this same restaurant, I worked my way up to server then bartender. I always worked 2 jobs to make ends meet. I moved out of the house when I was 16 years old when I told my mom I was gay. That didn’t sit well and we couldn’t live together with her new boyfriend without yelling. I would work every chance I got to pay bills, The restaurant industry was the fastest way to make rent. This is where is met my now wife, who was a server at the same restaurant. We were only friends then, but kept in touch and didnt start dating till years later. I moved around working at different establishments but always worked 2 jobs. I would work nights as a bartender or server, and during the day I worked as a cake decorator, baker and worked up to management at a local grocery store. I did this till I was 26 when I joined the Army as a Military Police Officer. I was stationed in Stuttgart Germany, where I lived for 5 years. During those years I deployed to Afghanistan. I was injured on my 11th month of deployment and was sent back to Germany for surgery. While back with my unit in Germany, I was selected for a joint task force with CID and worked undercover narcotics. I worked closely with the German Polizei and traveled throughout Europe for work. While in Europe on leave, my now wife, Kimberly, came to visit me in Germany for vacation. Our first date was the Eiffel Tower in France. We have now been married 11 years and counting. After 5 years of active duty, I returned home to start my post military life. Kimberly and I immediately went to Hawaii for a vacation. Here is where we fell in love with the culture and history of Polynesia. When we returned from our trip both Kimberly and myself enrolled in school to further our careers. I worked doing security and as an animal control officer during school. I enrolled in school to get my degree in Animal Medicine and Veterinary Technology. Kimberly went to Culinary School. Together we supported each other on our goals. During this time we adopted our first dog Renni. I didn’t know it then, but he became my best friend and life saver. When I returned home from the military, I was diagnosed with PTSD and struggled to adapt to civilian life. I had a short temper, anger issues, and no patience. Renni helped me not kill myself or others. During school, I volunteered at an animal ER where I soon found our second dog, Chloe, then shortly after our third dog, Piper. All three dogs have incredible stories and amazing recoveries from the horrible humans in their past. I made a promise to them that I would give them the best life. Kimberly and I never had children, and our dogs are our babies.
Fast forward, Kimberly and I both graduated from college. Me with three degrees in Animal Medicine and Kimberly with a degree in Culinary Arts. We decided we would pursue our passions in our fields. I was offered a job at the ER I was volunteering with, and Kim started a food truck. I would help on the food truck during the weekends and worked ER overnight shifts during the week. After 3 years, Kimberly decided she wanted to open a brick and mortar restaurant. I still helped bartend on the weekends. But the business grew so much I soon worked at the restaurant full-time. The restaurant is called “The Honu” which means “turtle” in Hawaiian. We wanted the restaurant to reflect the passion we had for Hawaii and the feel we got when visited. Since, we have visited Hawaii about 12 times, always bringing Aloha back to Florida with us to The Honu. Once I started full-time at the restaurant, I took over the bar program and became the creative manager. I decorated the restaurant and transported the customer to Hawaii just walking in the door. We have Hawaiian music, decor (wall to wall), food, and authentic cocktails. Kimberly and I went full circle in our careers but ended up back in the hospitality industry. To date, we have been open 10 years at The Honu in Downtown Dunedin, FL. The restaurant takes every ounce of us and is a huge investment. But it has made us a lot of lifelong friends.
We just recently lost Renni from heart disease, and I’m tearing up just typing this. We had him for an incredible 13 years. He was always my buddy on trips and by my side in every second. He literally saved my life. I miss him with every once in my soul. But I feel if it wasn’t for him, I wouldn’t be where I am today. You have to have a reason to get up everyday and make the most of it. I still suffer from PTSD and depression but can usually manage it better now. I have my wife, family, and my two baby girls to help. I see our future with land and animals in Hawaii.
We all face challenges, but looking back would you describe it as a relatively smooth road?
If you know anyone who owns their own business, especially a restaurant, then you understand the daily struggles. A lot of the struggles I have had are discussed in the last answer.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
What I love most about my work, is that I can be creative. I have created cocktail menus that use the wildest of ingredients and use techniques that are forever evolving and creative. I make cocktails an experience and use molecular gastronomy to transform the customer. Since we own a Hawaiian themed restaurant, I use many island ingredients. And bring the islands to Florida. I want the customer to be transformed the minute they take one taste. Im known for my rum knowledge and have recently earned my Rummelier. I have over 350 rum’s on hand, and always love to learn and teach others. Im also known for my love of animals and would do anything for them. I think my biggest strength and sometimes my worst enemy is my desire to be perfect at the task I’m completing. I am OCD and in most cases it is beneficial, but in others it can be a detriment. I feel everything has a place and you do something right the first time, or don’t do it at all. Attention to detail is my middle name. I notice EVERYTHING . And I feel my customer does too. I often get compliments about something so minor but can make a huge difference in food or drink. And I love that others notice and appreciate the work that goes into even the smallest detail.
Since starting the restaurant. I transformed the decor to make the customer feel that they just got off a plane and landed on a tropical island in the Polynesia. It ranges from the music, sounds, smells, visuals, taste, and feel. I give people and immersive experience. And I create items for people to take with them to feel that same feeling at home. For example, we sell merchandise like tiki mugs, t-shirts, hats, stickers, etc. that are all designed by me. I work with other artists to help bring the items to life. Even my cocktail menu is made by me and another artist. We have designed the cocktails and sketched them so the menu itself is a piece of art.
I have a passion for animals and have never met an animal I didn’t love. I would do anything to take care of a sick or injured animal and often have medical bills for stray animals that I come across. They didn’t deserve to be let down by humans. Im proud to say I have made a comfortable life for myself and family, so I’m happy to help these animals when needed. I work very hard and work long hours, and it makes me happy is helping animals. I use my veterinary technology degree and knowledge of ER medicine to help the neighborhood animals since I am no longer working in a hospital setting. At least my degree and skill set can be of some use.
I also have a very large collection of Hawaiiana and Polynesian art, decor, tiki mugs, and carvings. I love PNG, MCM and other decor from the 40’s, 50’s and 60’s. I also collect recipe books, and have about 4 of my own books of my cocktail recipes. I haven’t published yet but maybe in the future.
We’d love to hear about how you think about risk taking?
I absolutely am a risk taker, even more when I was younger, But I feel the older I get, the less risk I’m willing to take. Since I have worked so hard to get where I am today, I’d hate to do something to jeopardize that.
Lets see…some of the risks I have taken, or continue to take.
I risk living in the U.S. right now with the political nightmare of our current President and his misguided and plain screwed up agenda. Just for being a married gay couple in the United States, I risk losing my rights, my livelihood, and my right to love who I want. And for being a woman, I can go on and on.
I eat oysters– lol, I risk my life everytime I take a bite.
Opening a business- every penny we have goes into something you pray others will love, and you are good enough at it to make enough money to pay your bills. —scary
Served in the Army- literally risked my life daily in Afghanistan- I also risked my career – since I was a gay woman serving in the U.S. Army (when I served it was “Dont Ask Dont Tell”)I could have got discharged at any moment if I was found out.
I feel I would risk anything to protect in what I believe in and who I love.
