Dan Giusti Explains Why He Left Noma for School Cafeterias

Dan Giusti says that during the four years he was the executive chef of Noma, “there wasn’t a service that didn’t matter,” adding that the pressure of maintaining the status of world’s best restaurant came with a price. “I woke up nervous every day for four years,” he notes. Eventually, he knew it was time for a change, but instead of opening a restaurant, he launched...