Accepts restaurant
One passion is not enough
I hope this does not happen, but if I had to eat the only meal until the end of my days, it would be something simple. It all depends on exactly where I find myself – in the city, in the mountains, by the sea. Maybe it will be dried meat. And the best fish will be the one that I can catch. But never, never would I choose a paste. Continue reading
The recipe for success of the richest restaurateur of the world
It takes only 10 minutes from the beginning of the meeting, as Tilman Fertitta, having dealt with the first cup of coffee – one of many in the morning, decides, as usual, to bring the situation under control. I take out the tape recorder, and Fertitta immediately shifts him closer to me, to be able to stop recording at any time – which he does several times during the conversation. Noticing that on the other floor there are problems with light, Fertitta orders the passing employee to sort it out. Continue reading
Chef Matt Orlando: “There are no chefs without suppliers”
I decided to open a restaurant in Copenhagen long before I returned to Denmark from the States. I wanted to move to the North Sea, to local farmers with their unique products. When Renée Rexhepi (the owner of the Noma restaurant in Copenhagen. – Forbes) offered me to be the chef in his kitchen, I immediately agreed – there was a great opportunity to return to Denmark. I did not know when and how I would manage to open my restaurant. Continue reading
