Mike Wiley, co-chef/owner, of Hugo’s, Eventide, and The Honey Paw, has penned an article providing a behind the scenes look at staffing a restaurant. This is the first of a three-part series by Wiley.
When I try to be frank with our guests about where the ideas and food come from, I get the sense they think my explanations are false modesty. That’s not it at all: A lot of really talented and hardworking people work in our restaurants, and everything is a collaboration.