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“Hey,” she says when she notices me. “Everything is almost ready. I’m just waiting for the tablecloths to arrive. I’ve advertised the opening and every table’s been reserved. It’s going to be a busy night.”
“That’s good to hear,” I say as I take a seat across from the desk. “Skylar’s getting to know the kitchen staff.”
“She’s here?” Viviana asks while climbing to her feet. “Introduce me!”
Letting out a chuckle, I stand up again and follow Elio’s wife to the kitchen. The woman’s managerial skills are unmatched, and I know she’ll be able to run the two restaurants.
Entering the kitchen, I say, “Skylar, give me a minute.”
She excuses herself, and when she sees Viviana, her smile widens as she says, “God, I’ve wanted to meet you for the longest time.”
The women shake hands, then Viviana admits, “I was heartbroken when I heard you were in a car accident. I wanted to steal you so you could help La Torrisi get a Michelin Star.” Viviana sucks in a breath, looking a little awestruck. “Luckily for me, fate brought us together.”
“Fuck fate. She’s here because of me,” I mutter, which makes the two women laugh.
Viviana continues as if I didn’t interrupt her. “I want you to know you don’t have to worry about the business side of things. Just focus on the kitchen.”
“Thank you, Viviana. I’m looking forward to working side-by-side with you.”
“I better get back to work. We’ll talk soon,” Viviana says before returning to the office.
I take Skylar’s hand and pull her closer. When she looks up at me and I see her blue eyes sparkle with life, my heart overflows with love for her.
“Happy?” I ask.
She nods and stands on her tiptoes to press a kiss to my mouth. “Incredibly happy.”
Chapter 42
Skylar
Renzo and I are peeking around the wall at the full restaurant.
“Oh my God. Half the critics in New York are out there,” I whisper, my stomach a tight ball of nerves.
“They better not dare say anything bad,” Renzo mutters. “Or there will be bodies floating in the Hudson.”
I slap his chest and scowl at him. “You’ll do no such thing!”
Turning around, I head back to the busy kitchen.
Renzo grabs my arm, and I’m yanked backward. He grips hold of my jaw and plants a hard kiss to my mouth.
“Good luck,amo. You’ve got this.”
Shooting him a thankful smile, I pull free and rush to my station so I can continue cooking.
“I need spring onions,” I call out.
“Yes, Chef!”
A few seconds later, a bowl of finely chopped spring onions is placed on my counter. I quickly add it to brew, and while it boils, I check on the spicy brisket soup.
The orders come fast and non-stop, and I get lost in my work.
Two hours into my opening night, Viviana walks toward me and says, “A customer would like to meet you, Chef Davies.”
I glance at Chef Ji and say, “Keep an eye on everything.”
