Our People
A kitchen is only as good as the people in it. We hire for character, then teach the rest.
Many of our team have been here for years, moving between sections, stations and cities.
Producers, potters, growers and winemakers — the meal belongs to all of them too.
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We are always glad to hear from cooks, sommeliers and hosts who care about the details. Tell us where you have been and what you would like to learn next.
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