"As restauranteurs it is our responsibility to approach a life of food and cooking as a real opportunity to create a living legacy that will improve our local and regional food system for generations to come. Chefs are stewards of food, and it is our work to educate our clientele, staffs, and communities that good food is possible."
Accolades & Awards:
2013 James Beard Best Chef: Southwest
Chef: Jennifer Jasinski
The Good Food 100 2017
Regional Spotlight: Mideast The Labor Issue How New York Restaurants Are Embracing the Wage Increase
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