I like a challenge. It's very challenging to be in this business and try to stay relevant. I mean you…
I think what I'm most proud of as a chef is the people that I've worked under me. The different…
I feel like my creative process is very intertwined with my learning process and how I come to understand Taiwanese…
I approach everyone like an adult. And I'm very real at the end. This is a business. But I want…
Several years back, Chef Alex Harrell was part of a group of young chefs who challenged the status quo in…
To work in the business you have to work hard, want to go the extra mile. Be a good co-worker.…
"At one point I had a lot of restaurants. I had six or seven restaurants. When I sold everything I…
"What I usually do, I’ll order a lot of seasonal ingredients and I'll just order them without any dish in…
Sam Mason from Odd Fellows: "We knew {at WD-50} what we wanted to do. We knew the kind of stuff…
I grew up really being pretty embarrassed of the food [Russian food} I grew up with. I didn’t want to…
This website uses cookies.