StarChefs

5 days ago | starchefs.com | Chloe Rifat

At the West Village’s Acru, the menu is not only a reflection of Chef-Partner Daniel Garwood’s Australian roots and Korean culinary chops, it’s also a playground for the chef to experiment with ingredients and surprise his diners’ tastebuds. One way to incorporate even more gastronomic intrigue into the menu was through his monkfish liver custard. The dish, the third course of the restaurant’s fall tasting menu, was “one of the more polarizing” items, says Garwood.

1 week ago | starchefs.com | Jason Lyons

Although the transition back to everyday life was a challenge, Popa returned to the United States with a sense of purpose. Like many others entering hospitality, he started working as a dishwasher. At Zai Lai, a Taiwanese food stall in Columbus Circle, he became a prep cook and then a line cook before eventually becoming the kitchen manager. Learning from Chef Edward Huang, Popa got a feel for the operations side of the business while developing his culinary talent.

1 week ago | starchefs.com | Marisel Salazar

To Each Their Own StructureThere is no “one-size-fits-all” leadership structure for starting or growing an independent restaurant group. Some have clearly defined roles, others are more blended, some are family-run businesses or husband-wife teams. There are more “classic” restaurant groups, like Unapologetic Foods, with clear-cut roles. The group is led by the partnership of Pandya and Mazumdar.

2 weeks ago | starchefs.com | Chloe Rifat

The duo’s collaboration extends beyond the four walls of Strange Delight. Fludd and Rosa participate in the non-profit Wellness in the Schools. “They focus on feeding public school students healthier meals, more farm fresh-foods and less frozen food. We teach cafeteria workers how to properly prepare fresh fruits and vegetables. We teach them knife skills and how to properly season foods.” Sometimes, they even run into a familiar face. “I was teaching my old lunch lady!” says Rosa.

2 weeks ago | starchefs.com | Jason Lyons

Although it may come as a relief to some, leaving the world of fine dining can be unexpectedly daunting. “I think it's tough for fine dining chefs to find their niche after leaving,” says Chef Antonio Barbieri. “Those restaurants are so regimented and organized, and everyone is at the top of their game.