Ergonomics meet gastronomics. According to Normand Laprise, before a kitchen can create wonderful food, it must have excellent flow. This meant opening sightlines so that our chef, Anthony Joyce, could oversee everyone and everything. It also entailed three months of renovation, and on-site retraining, under the guidance and expertise of one of the world’s best chefs and his team.
“IN A KITCHEN LIKE THIS, WE CAN CREATE ANYTHING.”