The Life and Times of a Young Chef

I remember cooking your grouts. I had a fantastic meal Lautre Pied. And then from there, I've got it. You went to work for one of arguably one of the greatest and bright young talents that we have in this country. That's Ollie DeBitt. It was super interesting as a chef, because Alan had that old school perfection. He wasn't really about rich, rich, heavy food. But what shocked me at DeBitt, what I learned loads from Ollie was his business savvy. His first time of owning a space.