In 2004, Danny Meyer opened a high-profile fine dining restaurant at the Museum of Modern Art. The chef was Gabriel Kruehter, who was voted one of Food and Wine's best new chefs in 2003. When you left Tobla to go to restaurant associates, you thought you wanted to be Danny Meyer when you grew up. But that changed after you began working at restaurant associates.
Will Guidara—an elite New York restauranteur and author—talks about his storied career as a leader in modern luxury dining, delivering service that transforms a meal into a magical experience.