Chefs and Restaurants
Chefs Explain What's Behind the Big Exodus from Cities to Small Towns
Over the early years of her career, as Sara Bradley worked her way up through fine-dining kitchens including Dovetail in New York City and Blackbird, Nico Osteria, and Avec in Chicago, potential partners would approach her about opening a restaurant. Time and again, her answer was no.
“I started thinking, I don’t think I can do what I want...