David Castle Quotes

Our Clients Wanted The Restaurant Experience, Not Their Mother's Buffet Dinner - So We Reached Out To That World And Hired A Series Of Restaurant Chefs: Robb Garceau From Jean Georges, Cornelius Gallagher From Oceana. Cornelius Completely Revolutionized Our Menu; He Did A Stint At El Bulli, And One Of The Techniques He Brought Back Was Sous-vide Cooking. Our Current Chef, Patrick Phelan, Continues To Grow The Vision.

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