“One of the first English phrases I learned was, “make it nice.” These are the words I live by. With everything I do, I take the time to “make it nice.” As a chef and a restaurateur, this means that I need to pay attention to all the details; nothing can be done haphazardly and no corners can be cut.”
There are a lot of chef-driven restaurants, and many restaurateur-driven restaurants, but it's always been important to us that EMP is a restaurant driven by both the people preparing the food as well as the people serving it. It started with the relationship that Daniel and I have built, but it carries through to every aspect of the restaurant. True collaboration between the entire team working at EMP allows us to do a lot more for the guest, to be much more creative, and to have a lot more fun.