The Restaurant Industry Has Changed a Lot in 30 Years — and That’s Good for Health-Conscious Millennials
Michelin-starred chef David Bouley says awareness about health issues has transformed the way he runs his food empire.
Opinions expressed by Entrepreneur contributors are their own.
Renowned New York City chef David Bouley opened his first restaurant Bouley 30 years ago. At an exclusive Thuzio event, he spoke to Thuzio co-founder Tiki Barber about how the restaurant industry has changed in those three decades, particularly how autoimmune diseases and allergies have made chefs and consumers more aware of the things they eat. Chef David Bouley owns and operates Bouley Restaurant, Brushstroke, Bouley Test Kitchen and Bouley Botanical. His focus is on the relationship between food and health.
Related Video: 3 Tips for Longevity from Restauranteur & Renowned Chef David Bouley
Renowned New York City chef David Bouley opened his first restaurant Bouley 30 years ago. At an exclusive Thuzio event, he spoke to Thuzio co-founder Tiki Barber about how the restaurant industry has changed in those three decades, particularly how autoimmune diseases and allergies have made chefs and consumers more aware of the things they eat. Chef David Bouley owns and operates Bouley Restaurant, Brushstroke, Bouley Test Kitchen and Bouley Botanical. His focus is on the relationship between food and health.
Related Video: 3 Tips for Longevity from Restauranteur & Renowned Chef David Bouley
The rest of this article is locked.
Join Entrepreneur+ today for access.
Already have an account? Sign In
