This month we spoke to chef, cookbook author, restaurateur Jason Atherton, who amongst all of this has appeared on several TV programs.
He shared with us how to create the balance to make a fine dining experience seamless and how restaurants will recover from the current situation with grit, passion and determination.
Jason is the brains behind ‘The Social Company’ which is a globally renowned restaurant group, including, the Michelin-starred Social Eating House and City Social, as well as 5 Social, The Betterment and Berners Tavern – named ‘the defining restaurant of the decade’. He has also opened critically-acclaimed restaurants in Shanghai, Dubai, St Moritz and the Michelin-starred restaurant, The Clocktower, in New York.
We found out more about him in our latest post...
When did your passion for culinary begin?
“My mum ran a guest house so I helped out with breakfast as a kid, that was really my first step into the kitchen.”
What are your main values when it comes to a fine dining experience?
“A fine dining experience starts from the moment the guest makes a reservation - the whole process from booking, to dining and finally leaving, needs to be seamless.
"The guest needs to feel like they are being looked after and that they can’t experience what they’re experiencing anywhere else. Their meal should be memorable; with every taste, smell and interaction being flawless, providing a sense of luxury and overall finesse.”
If someone was visiting one of your restaurants for the first time what can they expect?
“Beautiful food and wine, impeccable service and a relaxed, comfortable and social environment.”
What does fine dining mean to you?
“A dining experience that is elegant, memorable and faultless, offering unbelievably delicious food and flawless service, whilst remaining relaxed and comfortable.”
How do you think fine dining restaurants can recover from the current situation?
“Fine dining restaurants will recover the same as any restaurant at the moment, with grit, passion and determination. This situation isn’t forever, so as an industry we need to join forces and support each other to turn things around. Ultimately restaurants now need to make their guests feel safe and restore their confidence in dining out again.”
What’s been your best experience as a customer?
“It was at the Chef’s Table at Brooklyn Fare, New York. It’s more than the dishes: both here and at Frantzén, they capture the restaurant experience perfectly and the creativity on show is unbelievable.”
Advice you can give to a chef who wants to work at one of your restaurants?
“Passion is everything; if you have a can-do attitude and show respect, motivation and a desire to achieve and grow, you will succeed within one of my restaurants.”
If you could give any advice to your younger self what would it be?
“Have patience, listen and learn every day. Oh and maybe take a day off every now and then to relax!”
If you had to pick one dish to serve what would it be and why?
“At home I’d make classic chargrilled rib-eye steaks with chimichurri sauce. In the restaurant it has to be a pistachio soufflé which has become a real signature dessert at Pollen Street Social.”
What is your favourite ingredient to work with and why ?
“Sea salt – I love it. I even sprinkle it on ice cream; it really brings the flavour out.”
We will be sharing more chef stories as part of our project, so keep your eyes peeled! Join us on social media for updates.
