I believe that without our suppliers and the products they supply we as chefs are nothing. Building relationships over the years has come very easy to me as I treat them not only as friends but also as people who are as passionate as we are.

Chefs who respect them will not only always receive the best produce but will also get it at a competitive price. I believe through stringent monitoring, knowing what produce and where to buy it chefs can have what ever they want to cook and still pay very reasonable prices and still make a decent profit.