There is nothing more gratifying then having a successful dinner service, especially after facing multiple last minute “fires” that need to be put out right before, or even during service. Whether it is a product issue or a guest concern, they always seem to pop up right during crunch time. For example, a last minute vegan guest arrives and we then need to quickly create a three to four course specialty menu. Stressful at the time, but when the team rallies together and pulls it off, it is absolutely the best feeling in the world. Not only did we overcome a very complicated task, but we did it seamlessly and the guest is blown away by the creative, yet sophisticated, dishes presented.
- Sous Chef Thomas Card