says operating Lamb "once in a lifetime" opportunity
Bill Kilimnik is the new general manager of the Golden Lamb in Lebanon. Staff photo by Pat Auckerman
- Bill Kilimnik
inhales deeply over a spoonful of Hungarian soup and smiles before tasting the brown broth.
smile grows bigger as he
glances out the Golden Lamb's front window onto Broadway.
"It makes me feel happy they made it," Kilimnik
said of the soup, which takes a day to prepare.
Since being named the general manager of the Golden Lamb in March, Kilimnik has rarely had time to sample his own restaurant's food, nor has he rarely afforded himself the luxury of a lunchtime meal.
The word that comes up when describing Kilimnik
again and again is "energy.
Confiding it probably wasn't above board at the time, Kilimnik said started working as a dishwasher at age 12.
"I have worked in restaurants practically my whole life," Kilimnik
"I love restaurants.
There's nothing I'd rather be doing.
And operating a place like the Lamb - that's a dream come true."
may be able to transfuse his
energy to the cooks and waiters and even the building's owner, but he
recognizes its the customer base that has the final say on if his
energy level is enough.
"It's not a sprint, it's a marathon," Kilimnik
said of his
plans to revitalize Lebanon's
centerpiece and the oldest continuously operating business in Ohio.
"I've always loved food, but I really love the people component of this business.
I love putting people in a position to win everyday."
understands the food business well and even in our interviews with him, he was ready to hit the ground running," Portman said.
Kilimnik is a graduate of the Culinary Institute of America and has worked at some of America's finest restaurant's including Le Francais in Chicago.
At the Chicago restaurant, Kilimnik
developed a passion for using locally grown ingredients.
He also was the assistant general manager at the Marriott Cincinnati Northeast.
"I think Lebanon
is a great community that I really want to be a part of," Kilimnik
The Golden Lamb
, by contrast, Kilimnik
recognizes as a more upscale restaurant grounded in tradition and excellence.
"My first day here people came in and said 'you have to keep the chicken, you can't get rid of the turkey,' " Kilimnik
"There are about four staples of food we absolutely can't get rid of and I respect that.
We're called the Golden Lamb
, we have to have a lamb dish.
But it can be a seasonal dish.
There are different ways to still keep the traditions that I think will excite customers."
Kilimnik is an advocate of shopping locally whenever possible and has sought out local farmers to provide fresh fruits and vegetables for entrees.
"Using local farmers is just a win-win," Kilimnik
is far from finished with his
ideas for Lebanon's
central dining locale.
"I'm learning more about this place everyday," Kilimnik