Thu, 26 January 2017
In this episode Chef John Toulze discusses: Worth ethic; having an infectious positive energy; treat a business like a business from day 1; why you should treat the business like you own it, even if you don't; embracing technology; listening to your restaurant; putting your ego aside; and being authentic.
Chef Toulze started his career in hospitality at Viansa Winery in Sonoma in 1994. After several years of cooking and wine sales, John left Viansa winery to help Sondra Bernstein open The Girl & The Fig restaurant in Glen Ellen. Twenty years later, John is not only the Executive Chef but also the Managing Partner. John has been critical to the opening of the original restaurants and every project that followed.