Double vision: how many hats can a chef wear? AC met with three chefs who not only run more than one restaurant, they offer a very different experience in each.(Interview)(Cover story)

From: Art Culinaire | Date: December 22, 2007 | Copyright information

The challenges of owning multiple restaurants are many, but it's the insurmountable one that's the largest. "You can't be everywhere," says Mark Ayers, who is executive chef of four restaurants. More than anything, he wants to be sure that the integrity of his vision is maintained in each place. "That's tough when you have certain expectations that you want to keep. Details do get missed sometimes and that's the hard part for me."

Celebrity adds to the pressure for Masaharu Morimoto, executive chef of four eponymous establishments in three countries. Many guests are also Iron ...

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