How One NYC Chef Is Rebuilding a More Equitable Restaurant Industry

Chef Jeremiah Stone created an open dialogue with staff, customers, and the community to work together through a devastating year.

Chef Jeremiah Stone created an open dialogue with staff, customers, and the community to work together through a devastating year.

All the while, Stone kept an open dialogue with staff, customers, and the restaurant and local community, creating a lockstep approach with his fellow comrades at every stage. In June, Stone, along with his cooking partner Fabián von Hauske Valtierra, fully reopened their second restaurant. (The first reopened in late May.)

Stone sat down with Jonathan Evans, Esquire style director over a glass of Bulleit Bourbon 10 Year Old, to discuss the hard work and progress made by the hospitality industry and what the future holds. Watch above to see Stone reflect on the lessons he’s learned since March 2020 and the future—one with fewer unnecessary flourishes and more candid conversations—he sees for the industry ahead.

Bulleit Bourbon 10 Year Old

Bulleit Bourbon 10 Year Old

Source: GQ

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