Posted on 28th November 2019
This week, we look at what the restaurateurs of the world's best restaurants (according to 50 Best), have to say about the art of running a restaurant and what they choose to focus on.
1) Zaiyu Hasegawa, owner of Den talks about relating to customers (Fine Dinning Lovers, 2017)
When Den was first opened, Zaiyu Hasegawa's English was not very good, so he decided to create ways to communicate with his customers and help them warm to the restaurant and feel special. When customers first visit the restaurant, they may be nervous but upon seeing the hospitality and fun-loving atmosphere at Den, they soon relax.
2) Ana Ros, owner of Hiša Franko discusses the importance of suppliers (Independent, 2018)
Residing in a rural part of Slovenia, Ana understands the difficulty of finding suppliers. She highlights the importance of having good relationships and building a network, so that you can source different kinds of quality ingredients.
3) Julien Royer, co-owner of Odette highlights the need for attention to detail (Michelin Guide Singapore, 2018)
Like many top chefs, Julien Royer sees cooking and hospitality as an art form. He pays close attention to detail and values presentation or arts de la table (table setting) as a key factor along with the food, when creating a restaurant.
4) Dominique Crenn, owner of Atelier Crenn on creating an emotional experience (Long Reads, 2017)
As well as a chef, Dominique Crenn is also a poet. Through her 'Poetic Culinaria' (poems in her menus that complement the dishes), she wants to create an emotive dining experience for her customers - Some have even cried while eating her dishes.
5) Bjorn Frantzen, owner of Frantzen on being unique (Fine Dining Lovers, 2019)
At Frantzen, Bjorn has been known to serve one tasting menu consisting of 19 dishes which can change every day, depending on what's fresh and seasonal. He is someone who loves to experiment with different flavours, and he encourages customers to do the same.
6) Rene Redzepi, owner of Noma discusses creativity and teamwork (Smithsonian, 2013)
Along his journey, Rene Redzepi has realised the importance of building a strong team. While creating new restaurants, he's found that collaboration and teamwork are ways of cultivating creativity and making sure it lasts longer.
Who else would you add to this list and what have they said that inspired you? Continue the discussion on our social media:
Categorised in: CTH News, Featured News