Restaurateurs on kitchen culture and delivering value

Restaurateurs on kitchen culture and delivering value

The American Express Restaurant Trade Program at the Food & Wine Classic in Aspen continued with a panel of restaurateurs discussing how best to create a positive kitchen culture that transcends to the guest.

The session, Today’s Diner: Redefining Value, discussed the importance of value – but value based on experience rather than price. The panelists included Boston-based chef-restaurateur Ken Oringer, who runs Clio, Uni and Toro, among others; David Swinghamer of Unio

Register to view the full article

Register to view this article

Already a member? .

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.