#45 Dan Kluger: Taking Time to Get It Right

But I think there is something really important about In any field. Not getting to the top too quickly. I'm Shane Parish and this is another episode of The Knowledge Project, a podcast exploring the ideas, methods, and mental models that help you learn from the best of what other people have already figured out. To learn more about the show and pass guests, go to FS.blog.

Slash podcast. My guest today is Chef Dan Kluger. I first met Dan when a friend took me to his restaurant, Loring Place, in New York, for a late dinner one night. And like he does most nights, Dan left the kitchen to come out and talk to all the people in the dining room. That prompted me to get more interested in the food and the business of running a restaurant. We started an email conversation shortly after. Dan worked in Danny Meyer's Union Square Cafe, starting in the front of the house and working his way back to prep cook and then every station in the kitchen.

In nineteen ninety nine he helped open Tabla restaurant, and worked his way up to Chef de Cuisine. As you'll hear, working his way up and earning his stripes, so to speak, was important to Dan and something that's lost on a lot of chefs today. In twenty ten, Dan opened ABC Kitchen as the executive chef and won a whole bunch of awards like the twenty eleven. Best new restaurant, the twenty ten food and wine best new shop.

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