How did Chefs Club come to be?
Our first location was Aspen, where we opened in 2012. We are in partnership with Food and Wine magazine, serving inventive recipes from its Best New Chefs. We celebrated our first anniversary in New York in November.
What was the mission you inherited and how has it evolved?
When you look at the vast size and scope of the New York City hospitality industry, it’s larger than many states.