Chefs & People
Marcus Vanhallen: Engineering the Three-Star Guest Experience
The acclaimed culinary director on the fragile balance between avant-garde technique and consistent, scalable luxury service.
By Eleanor Vance1 min read
The Open Key
"A three-star kitchen is a systems problem before it is a creative one," Vanhallen says. "Anyone can produce brilliance once."
He is sceptical of the industry's recent enthusiasm for signature-chef partnerships that never survive the opening year.