I’m joined in studio two of the Pittsburgh Capital Grille’s finest, their executive chef Donato Coluccio and their wine director John Cornwall.
We discuss the differences between private and corporate restaurants from both the FOH and BOH perspectives. Does one offer more job security than the other? Are corporate restaurants creatively restricting for aspiring chefs? We look into it and carve up some interesting thoughts on it all.
Plus we dive into the beverage program at Capital Grille, not only do they offer wine lockers for customers but they’ve also implemented using iPads for wine education with staff and patrons.
Give it a listen below and let us know what you think!
Special thanks to Capital Grille, Chef Donato Coluccio and John Cornwall.