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.
Don't you expect a rainbow coming out of the tub of bacon strips at the end of the buffet line?
The problem with being on the road - especially in a hot place like Florida - is that you can begin to think you're on holiday. You can partake of the buffet a little bit more than you should, so you have to have a routine.
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