How does Kevin Boehm stay ahead of his competition?

Keep people around you who disagree with you. I think there are too many people who keep others around them who are constantly agreeing with them. If you take our corporate team — myself, Rob Katz, Ian Goldberg and our great chef-partners Stephanie Izard, Giuseppe Tentori, Paul Virant, Chris Pandel — we have a lot of spirited discussions. Whenever we do anything, I think we sweat every detail. I think that’s the big thing. It’s not just about opening a restaurant with great food; it’s about opening a restaurant that has great food, great design and great hospitality. You don’t get to all of those things if you don’t sweat every single detail.

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