Finding the Right Culture for Your New Restaurant

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From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.

 

Consistent delivery of outstanding food requires more than cooking acumen; the team also needs a strong culture with all the right ingredients. Dishing about the topic today, Run the Pass host Andre Natera welcomed colleague Chef Atticus Garant to the show. Garant and Natera worked together on opening the Fairmont Austin. Garant opened the Fairmont Pacific Rim in Vancouver and serves his current location, the Fairmont Century Plaza in Los Angeles, as Executive Chef.

Before the opening of the Austin property, Natera and Garant worked to develop the ideal kitchen workplace. “It was really a collection of a lot of different experiences. We listened to everyone, and the sum of that was greater than just the two of us,” Garant said.

One way Garant developed the culture in Austin was to rent a test kitchen in a house for R&D. “We assembled a talented team with different personalities and skillsets. It was learning where they excelled and ensuring that we could continue to progress.”

A thriving kitchen culture is unique versus the corporate world. But they both require actions, not just words. Garant added, “It’s easy to say you want to have a great culture. It requires time, energy and structure.”

Those strong fundamentals and foundations are now the building block for Garant’s culture at the L.A. restaurant, tailored to that market and circumstances.

Garant and Natera also discussed the future of dining, his Michelin star restaurant experiences, and why not all food is meant for takeout.

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