Archived Article By Tom Fitzmorris
Originally published November , 2008
Chris Vodonovich, 81, retires after a lifetime of frying catfish and oysters
Bozo's Sold To Next Generation; Recipes, Menu To Remain
The fans of Bozo's--among whom I am an enthusiastic one--have been concerned about the future of the restaurant for the past several years. Chris Vodonovich and his family, who have run the great seafood restaurant for more decades than most of us know, were getting up in age and having health problems. It didn't look as if the next generation was interested in stepping up to the plate, and Chris always said he wouldn't sell the place to just anybody.
Now, as has happened in many other restaurant families, it appears that the third generation will take over after all. The nephews and nieces bought the restaurant a couple of weeks ago, and. . . well, here's the story the way Connie Bandera, one of the new owners, tells it:
My
aunt and uncle have decided to retire after many years of hard work and
dedication to their restaurant and patrons. The new team of owners
consists of me my husband Roger, my
sister Kathy and her husband Grant, our lifelong friend Mark Fayard and
his friend Susan Martinsen. Kathy, Mark and I spent most of our
childhood, high school and college years working in the original Bozo's
on St. Ann Street. We peeled potatoes, cleaned tables, served
customers, or whatever we could to help with the business. It was a
family affair back then. We all literally grew up in Bozo's.
Kathy has worked in the current location off and on over the last twenty-nine years, as part of the wait staff and cooking staff during that time. Uncle Chris taught Kathy how to fry oysters, catfish and shrimp exactly the way he does about twenty years ago. She has the knack and the talent to follow in his footsteps--and, I might add, his blessing and approval. My brother-in-law Grant has cooked the chicken-andouille gumbo for the last few months under the guidance of our other uncle Hilary---no one has been able to tell the difference.
Mark Fayard has always had a desire to be part of the Bozo family. Chris mentored him, and knows that Mark will take care of the business in a fashion that will keep it going for many more years. Mark's father built our Metairie building back in 1979 (with young Mark at his side). So it's part of his legacy, too.
I promise we are committed to preparing and cooking food the way my Uncle Chris always has. We are not changing any of the recipes or procedures that put Bozo's on the map. We are extremely excited about our new adventure in life and we would like to have the opportunity to prove it to you and all our fantastic customers.
Kathy has worked in the current location off and on over the last twenty-nine years, as part of the wait staff and cooking staff during that time. Uncle Chris taught Kathy how to fry oysters, catfish and shrimp exactly the way he does about twenty years ago. She has the knack and the talent to follow in his footsteps--and, I might add, his blessing and approval. My brother-in-law Grant has cooked the chicken-andouille gumbo for the last few months under the guidance of our other uncle Hilary---no one has been able to tell the difference.
Mark Fayard has always had a desire to be part of the Bozo family. Chris mentored him, and knows that Mark will take care of the business in a fashion that will keep it going for many more years. Mark's father built our Metairie building back in 1979 (with young Mark at his side). So it's part of his legacy, too.
I promise we are committed to preparing and cooking food the way my Uncle Chris always has. We are not changing any of the recipes or procedures that put Bozo's on the map. We are extremely excited about our new adventure in life and we would like to have the opportunity to prove it to you and all our fantastic customers.
Bozo’s. Metairie: 3117 21st Street. 504-831-8666. Seafood.
© 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com