Nowadays chefs have become increasingly popular, and being a successful chef no longer means just spending several hours in the kitchen, staying at the hot stove and commandeering a brigade.
Not only cooking skills, but a mix of creativity, talent and a lot of training in the kitchen.
Meanwhile he drew critical and audience acclaim for his philosophy and his dishes, which today still demonstrate the importance of simplicity and quality produce in Italian cuisine.
When I first opened Uniko, people would text me and ask, “Are you going to be there tonight?” And I would respond, “It doesn’t matter. You don’t have to worry whether I will be there or not because my staff will be there.” The staff—not the chef—are the real heroes of a restaurant.