Umberto menghi biography of martin lewis

It was not always thus. Jean-Georges Vongerichten and Daniel Boulud have set up fine-dining establishments in Vancouver, and both of them stated to me, in quiet moments during hectic, torridly paced visits to New York, something that had a familiar ring.

Umberto menghi biography of martin lewis: Menghi, Umberto. Umberto' s Pasta Book.

To serve our guests, to give them the experience they desire. To dine out means you are expecting and should receive something special, not only the food, but the service, the decor, the entire experience. Umberto has been doing this for a long time now, and he recalls with a smile and a shake of the head the early days.

It was only about special occasions—birthdays and marriage proposals—that sort of thing. French onion soup and Chateaubriand, maybe, just maybe, a salmon Wellington once in awhile. I hire and train ambassadors for my restaurant, not servers. I show them how to observe the room, how to really see what is going on, how to make it go smoothly.

We strive to get to a certain high level, a kind of plateau, and sustain that over time. That is the difficult thing, to stay at that high level over the years.