How to pronounce“restaurateur”in English

restaurateur.

restaurateurs and chefs proprietors in San Francisco in the Bay Area, Chef Hiro Sone and Chef Lissa

A restaurateur of that caliber.

and restaurateurs and chefs from all over the world.

local restaurateurs, the taqueria owner, the guy who started the movie store, local small businesses, EMT technicians.

Another one was a restaurateur-- we had taken the photo of the chef.

It was a Greek restaurateur who was kind of prolific and notorious for being quite a character.

try to be restaurateur at the same time.

So being a big restaurateur now, what have some of your challenges been, scaling up your operation?

if a restaurateur did recognize me, he or she would literally get on the phone to like, the neighborhood, to the restaurants nearby and say, "I've got him right here, live in

a couple of restaurateurs, they were going to open a second restaurant, had started construction and whatnot, and told me, oh, yeah.

But I know other restaurateurs have told me, no, they've gotten no help whatsoever from their landlords.

We have some restaurateurs or bakers who I know told me that they cut down a recipe.

We have restaurateurs in.

And chefs and restaurateurs, especially.

And all restaurateurs know that, so they put the wine with the highest profit margin second on the list.

I'm executive chef and restaurateur based out of New York, and I own a restaurant called Flip Sigi.

Our son is now a restaurateur.

there was a very famous restaurateur in Stockholm who institutionalized this smorgasbord as we tend to know it today.

And so we became essential as restaurateurs at the Soul Kitchen so that we could provide food

Have you talked to any of the restaurateurs that you interviewed for this book?

You are telling the story of these restaurateurs and then featuring their recipes.

I've talked to a couple of restaurateurs about this who have well-heeled investors.

And if you're one of those restaurateurs, you're like, OK, well, I know he likes Kotoi.

And a lot of other restaurateurs were like, oh, it's never going to work.

He's an investor and he's a restaurateur, which we're here to talk about.

And then I knew I wanted to be a restaurateur, but I really wanted to know the food.

like the tremendous opportunity of a Google to be a restaurateur because if anybody's ever worked in a restaurant

And I'm saying this because my husband was a restaurateur.

Sirio Maccioni, an Italian restaurateur.

Am I saying don't go out to eat as a restaurateur?

And I've heard some of them or I've heard restaurateurs tell me the reason why they want to invest down in the South Bay

But also another thing-- I think with the new generation of restaurateurs coming up, in the past, maybe the older generation didn't understand quality or maybe aesthetics

Unlike some cookbooks that are written by chefs and restaurateurs, this is real and alive.

by French-- committee of these French strong-willed restaurateurs.

I'm really tired of people looking at restaurateurs and employers such as myself and being "your industry is full of exploiters therefore you must be an exploiter, too."

And a month later, the restaurateur sent me an email.

And so I hope moving forward-- I actually was just talking to a restaurateur today, and he said he had hired his first diversity and inclusion

Sometimes I feel more like a magazine editor than I do a restaurateur.

He's a lawyer turned clothing designer, restaurateur, TV host, and author.

So as a chef and restaurateur, you've also done some really amazing things in terms of eliminating tipping.

So why should you be spending any of your time listening to a restaurateur?

I'm a restaurateur and author of the book "Unreasonable Hospitality."

They'll be the Google workers, the restaurateurs, the person who paints the double yellow line down the street, the person who picks up your trash on Saturday mornings.

There's nothing harder than being chefs, and restaurateurs, and cookbook authors.

So I think part of that was to kind of educate chefs and restaurateurs, to let them make the changes that were easy to make and then give them

So how do you, as restaurateurs and chefs, find that balance between technology and tradition,

It's not just us having-- and I think some great chefs and restaurateurs in New York are focusing on this now, that New

Well, if you ask Alice Waters, the restaurateur who runs Chez Panisse, a wonderful restaurant in the Bay Area,