- The British chef Jason Atherton is the owner of a global restaurant empire.
- As a jet-setter, he has some simple advice for getting the most out of food on the road.
- He says you should always ask for hotel food to be served with a cloche on top instead of in a hot box.
- He also follows something called the “one-year rule” when picking a new restaurant.
The British chef Jason Atherton, who trained under Gordon Ramsay, is a jet-setter.
The owner of a global restaurant empire, he owns the London-based Michelin-starred Pollen Street Social, Dubai’s Marina Social, and Clocktower, the restaurant inside New York’s read more >>>
Source : BusinessInsider.Com