Fresh Off The Hook, a charming seafood restaurant in Boise, Idaho, stands out not just for its delicious dishes but for the heartwarming story behind its creation. Owner of this culinary gem is Gary Andrew, a seasoned entrepreneur whose journey into the restaurant business is as unique as the establishment itself.

For Gary, Fresh Off The Hook is more than just another business venture. With a rich background that includes owning a car lot, a lumber business, UPS and FedEx contracts, assisted living homes, and laundromats, Gary has seen it all. Yet, despite his extensive entrepreneurial experience, he had never delved into the restaurant industry. The unpredictable nature and high stress levels of the food service sector had always been a deterrent.

His inspiration for Fresh Off The Hook comes from an unexpected place: a wall. But it’s not just about the wall itself; it’s about what it represents. This wall, self titled “The Wall of Fame” adorned with photos and memories, symbolizes the joy and community spirit that the restaurant produces. It’s a source of happiness for him, a daily reminder of the positive impact his restaurant has on both his employees and customers.

Before becoming a seafood restaurant in 1996, Fresh Off The Hook was a fish market. The transition brought new challenges and opportunities. Gary’s previous businesses had their own complexities, but none required the level of multitasking and rapid assessment skills demanded in the food service industry. He recalls a conversation with an ER doctor, who pointed out the unpredictability of emergency room work. “You never know what you’re going to get,” the doctor said. Gary realized that the same holds true for restaurant servers. They might be dealing with guests who have just experienced a personal tragedy or those celebrating a job promotion. The ability to quickly gauge emotions and ensure a welcoming atmosphere is crucial and challenging. Fresh Off The Hook servers are up to the task!

The kitchen is another realm of high pressure and skill. Gary marvels at how his cooks juggle multiple tasks simultaneously, a level of multitasking he had never encountered in his previous ventures. This respect for the craft and the people behind it has been central to Gary’s approach at Fresh Off The Hook.

One of the most significant initiatives at the restaurant was a cancer drive, inspired by an idea from Ali Whipple, the general manager. Gary’s commitment to the cause is evident as he matched the funds that Ali and her team raised, doubling the impact of their efforts. The drive not only supports a vital cause but also fostered a sense of community and purpose among the staff and patrons.

The restaurant’s recognition as Idaho’s Best has had a profound effect on the restaurant. Gary sees it as not just a marketing accolade, but also a celebration of the people who run Fresh Off The Hook. The anticipation and excitement for the awards have become a highlight for the team, with employees eagerly planning how to clinch the title again next year.

Gary views Fresh Off The Hook more as a hobby than a traditional business venture. This perspective allows him to focus on creating a positive and uplifting environment rather than just chasing profits. His employees are not just workers; they are a family who take pride in serving guests and earning the title of Idaho’s Best.

Maybe that’s why Fresh Off The Hook is a magnet for transplants from coastal cities like Seattle and The Bay Area. After all, who better to appreciate top-notch seafood than those who’ve grown up with the ocean at their doorstep?