This Chef Achieved Near-Zero Staff Turnover by Dropping the Brigade System

For much of Americo Mintegui’s career, he was the prototypical cook’s cook. He grew up on Long Island, went to culinary school, and for eight years worked in lauded New York City restaurants including March, Lespinasse, Restaurant Bouley, Union Pacific, and Daniel. He then hopped to Michelin-starred kitchens in Europe and made the era’s requisite pilgrimage to...