Chris Williamson

I hate it.

No, go for it.

You start off saying that you knew that you wanted to be in restaurants when you were 12, and then you end up having the number one ranked restaurant in the entire world.

By design, there can only be a very small bucket of people that go from that dream to that reality.

What is it that separated you apart?

How did you get interested in unreasonable hospitality?

What did you learn from him?

Okay, so you managed to get from 12-year-old dreamer to busboy, pot washer, service lad, all the way up to working under Danny Meyer.

And then there's still even further to go because the difference between no restaurant and an okay restaurant and an okay restaurant and the best restaurant in the world, most of the journey is ahead of you once you've got the restaurant.

What, what is the difference between.

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