Leading Characteristics for Your Next Executive Chef

Larry Mogelonsky | April 22, 2015

By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) Do you remember the times when the top restaurants in most cities happened to be located in the best downtown hotels? This was the era of the carving station serving chateaubriand for two, Caesar salad with dressing made by the waiter tableside and flambéed desserts. Today, however, this isn't a guarantee. Excellent restaurants can be found nearly anywhere, and even though hotel restaurants in the luxury segments have matured significantly, they are nevertheless engaged in a perpetual war for culinary dominance with just about every other upscale purveyor in the area. As every brand sharpe...