Interview With a Chef Who Runs a Tiny Restaurant
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Interview With a Chef Who Runs a Tiny Restaurant
Reporter: Today I speak with Elena Marin, who opened a restaurant that seats only twenty guests. Welcome.
Elena: Thank you. The room that we designed feels intimate because tables that stand close together encourage conversation that larger venues often lose.
Reporter: What inspired the menu that you serve?
Elena: I grew up in a village where recipes that women exchanged at markets defined seasons more clearly than calendars that hung in schools. Dishes that I recreate here use ingredients that suppliers who farm nearby deliver each dawn.
Reporter: Tell us about the kitchen that your team uses.
Elena: It is a space that demands discipline because counters that hold prep bowls leave little room for staff who move quickly during service. Ovens that we installed last year maintain heat that older models that I trained on could not guarantee.
