"I thought we did a good job at MTN bringing that spontaneous, seasonal California looseness to Japanese food. With RVR, we are bringing in a higher level of detail, edit, and curation."
"Particularly with Japanese food, he has experience and technical ability that I simply don't have. I've been running kitchens in a very hands-on way for a very long time but it feels natural to be changing the dynamics and wanting to support and identify talent and coach them in their growth."
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