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Why fine dining isn’t fine
Life and Art from FT Weekend
Are We Creating Young Stars Out of Chefs?
Timothy Stanley: We're creating sort of like young stars out of chefs that are brands. And we're pushing them into, there's some very interesting questions around business modeling at the moment. But if you think about all of the great three-star restaurants in the world, they all started when the Feds chef and the head waitress fell in love with each other. That's a model whereby you can get to the end of that. You can put a lot of expensive tablecloths down and say, actually, you know, if people do want to fly here in their helicopters, more than welcome to do so.
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