How to Be Corporate Smart and Restaurant Smart at the Same Time

Richard Carine: I wanted nothing to do with fine dining. And now he was asking me to be at the most fine dining restaurant in the company. He says that no matter how amazing any chef was, you didn't want to work for one. You insisted that your work in the dining room be as respected as the work in the kitchen. What did Danny think of that at the time? Well, Danny was all for that. That partnership is what ultimately led to the success of the restaurant.