When It's Time to Change

A year ago, I did one of the hardest things a chef/owner can do—a complete overhaul and re-boot of my restaurant. Why would anyone want to do this? I didn’t want to. I had to.   

As you can imagine, the whole idea of reworking what I’ve put blood, sweat, tears and ego into was very daunting and humbling. I have my ego tied up in the food I create...