Tue, 23 May 2017
In this episode we discuss: Food as a central aspect of life. The science of food. The emotional response to food. The importance of choosing the proper location for your dream restaurant. Why do fancy restaurants have white table clothes? Anything is possible as long as it obeys the laws of physics. The struggles of building a restaurant. Bars should work like restaurants. Fixing inefficiency. The business side of owning and operating a restaurant.
After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open Alinea Restaurant in 2005. In the 123 years to follow, Nick would go on to co-find Next, The Aviary, and Roisters. In addition, Kokonas is the Founder and CEO of Tock, a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world.