Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.
Download the Welcome Guide
Chefs Tell All: The Best and Hardest Chefs to Work For
For our January issue, we asked 24 chefs to give their candid—and anonymous—opinions on overrated colleagues, underappreciated restaurants, embarrassing ingredients, and nightmare customers. We're posting the results throughout the month.
Michel Richard, left, was cited as one of the hardest chefs to work for. Robert Wiedmaier, right, "rewards people who do well for him."
Comments () | Published January 21, 2011

 

Which chef is hardest to work for?

Jeff Buben (Vidalia, Bistro Bis): “If anyone worked for Buben, I automatically hire them.”

Michel Richard: “You can only work for him if you’re French.”

 

Which chef is best to work for?

Ris Lacoste (Ris): “The sweetest woman.”

Robert Wiedmaier (Marcel’s, Brasserie Beck, Mussel Bar, Brabo): “As challenging as he might be, he rewards people who do well for him.” 

Related:

Chefs Tell All: What They Think of Critics 

Critics' Picks: The Year's Top 40 Dishes

Food In 2011: What's Hot and Cold on Washington Plates 

This article appears in the January issue of The Washingtonian.

Subscribe to Washingtonian
Follow Washingtonian on Twitter

Follow the Best Bites Bloggers on Twitter at twitter.com/bestbitesblog

More>> Best Bites Blog | Food & Dining | Restaurant Finder

Categories:

Chefs Tell All From the Magazine Interviews
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 02:57 PM/ET, 01/21/2011 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs
Washingtonian Magazine - June 2013

Make the most of your
SUMMER Get the magazine
Washington lives by
in print or on your iPad