Art of the Restaurateur

Join Financial Times restaurant critic and author Nicholas Lander, restaurateurs Will Guidara (Eleven Madison Park, NoMad) and Maguy Le Coze (Le Bernardin) and famed hospitality interior designer Adam D. Tihany (Per Se, Daniel), with writer Bill Buford (Heat), for a conversation on The Art of the Restaurateur, in celebration of Lander’s new book of the same name,recently called “a must-read for restaurant lovers” by Details magazine.

In a world where chefs get all the attention, the panel will discuss the unsung art of the restaurateur and how the owner’s creative vision can often be the difference in making a restaurant successful. Until 30 years ago, restaurateurs were considered the most important figures in any restaurant’s success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patrons in the 1970s and has continued with the rise of the celebrity chef. The profession has changed a lot in recent years and continues to evolve in fascinating ways which will be explored in the discussion.











When: Thu., Nov. 15, 2012 at 7:00 pm
Where: 92nd Street Y - Tribeca
200 Hudson St.

Price: From $18
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Join Financial Times restaurant critic and author Nicholas Lander, restaurateurs Will Guidara (Eleven Madison Park, NoMad) and Maguy Le Coze (Le Bernardin) and famed hospitality interior designer Adam D. Tihany (Per Se, Daniel), with writer Bill Buford (Heat), for a conversation on The Art of the Restaurateur, in celebration of Lander’s new book of the same name,recently called “a must-read for restaurant lovers” by Details magazine.

In a world where chefs get all the attention, the panel will discuss the unsung art of the restaurateur and how the owner’s creative vision can often be the difference in making a restaurant successful. Until 30 years ago, restaurateurs were considered the most important figures in any restaurant’s success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patrons in the 1970s and has continued with the rise of the celebrity chef. The profession has changed a lot in recent years and continues to evolve in fascinating ways which will be explored in the discussion.

Buy tickets/get more info now