Good food, good service, good atmosphere. How hard could it be to run a restaurant? Well, in Hong Kong the answer is far from straightforward. The city’s 20,000+ restaurants – with an estimated total area that could fill 110 football stadiums according to CBRE – is testament to a foodie culture that knows no bounds.
But behind the celebratory clinking of glasses on a Friday night, the lofty but delicate aroma of lobster bisque in a Michelin-star bistro or the strange honesty of beef brisket and noodles, there is plenty of anguish, struggle and – most importantly – accomplishment.
So what’s it really like behind the curtain of this cut-throat industry?
Find out from:
Jacques Boissier, Regional Director – North Asia, Classic Fine Foods
Alain Decesse, CEO, Classified Group
Emmanuel Farcis, General Manager – Asset Planning, LINK REIT
Joe Finkenbinder, Founder, Bionic Brew
Gaëlle Gognau, Co-Founder, Bread Elements
Cristobal Huneeus, Co-Founder, La Cabane Group
Philippe Lalanne-Tauzia, Managing Director, Culina (HK) Ltd
Josephine Lalanne-Tauzia, Assistant Managing Director, Culina (HK) Ltd
Thibaut Mathieu, General Manager Asia, Corney & Barrow
Grégoire Michaud Co-Founder, Bread Elements
Sandeep Sekhri, Founder, Dining Concepts
Pierre Stanghellini, COO / Founder, Viazul
Geoffrey Wu, Founder, Forks & Spoons
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