"He started as a young stagiaire at Joachim Splichal’s French restaurant, Patina. Here, Menes was thrust into to the adrenalin-fueled hustle that powered one of the country’s finest dining rooms. 'We would do 250 covers — it was some of the best food in all of the US — and we would only have two burners each,' he said. As a cook it was stifling, but as a business owner, Menes now understands the financial constraints of running a successful restaurant." - Mahira Rivers
