Edward Lee emphasizes the uniqueness of SHIA as likely the first nonprofit tasting menu-only fine dining restaurant, breaking the stigma associated with nonprofit dining.
Lee expresses a vision where fine dining can celebrate luxury while maintaining a commitment to social responsibility, challenging misconceptions about nonprofit restaurants.
While operating as a nonprofit, Lee's approach to SHIA employs sophisticated analytics and business tools traditionally used in for-profit establishments, ensuring financial sustainability.
SHIA’s goal is to redefine expectations of nonprofit dining, aiming to provide elevated gastronomic experiences that also contribute positively to the community.
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