What is Patrick O'Connell's approach to a great dining experience?

Typically a chef focuses on the food — looks only at the food. But the food might be going out to a chaotic — too loud — fractured kind of environment with bad lighting. The food might be spectacular in and of itself, but the experience might be grossly lacking. So I like to take the whole thing in, the way a film director would, and try to bring it all to the same level. It sounds easy, but the tiniest little flaw then unbalances the whole picture. It is quite a challenge to bring the staff into that idea that they’re actually participating in not just a theatrical production, but a film in which the guest is the star.

Related Questions