FOR IMMEDIATE RELEASE
Dave
Hansen, Operations Director of Tapper Restaurant Group, is stepping aside
temporarily in order to perform a ‘restaurant rescue’ operation on Bones
Restaurant in London’s ultra-trendy
Shoreditch neighborhood
Bones Restaurant opened last January in
Hoxton/Shoreditch [an uber-hip district
of London] to a mixture of acclaim and derision. Owners Joss and Simeon Goodman, of The
Grocery UK, along with partner Simon Hill decided it was far more efficient to recruit a known
international operator like Dave Hansen than to waste time combing for
local talent.
With a combination
of deadly pragmatism and 100 hour workweeks, Dave has made a lot of restaurants
work across a lot of time zones, said the recruiter who brokered the deal. The British partners asked if Hansen could
revitalize the new, yet already flagging restaurant in as little as 120 days,
and Hansen readily welcomed the challenge.
Just as
comfortable with a chef’s knife or calculator in his hand as he is with writing
an award-winning wine list or hobnobbing with guests at the front door, Hansen
seems a perfect choice to reform everything from front-of-house service to
reining in spiraling costs and refreshing the plating of Bone’s eclectic
cuisine.
“I always assumed the next time I disembarked at
Heathrow it would be to reverently ask Heston Blumenthal if I could do a stage
for him. I suppose I’m just as happy to
try giving him a run for his money during my time in country,” Hansen said.
Hansen’s current
employer, restaurateur Dino Tapper,
is happy to give him the time away.
“With the new concepts we’re looking at opening in the next year, I’m
sure he’ll bring back some new discoveries and knowledge. Floriana’s running tightly under new exec
Daniel Hlusak, and Federal is blessed with the return of charismatic Brazilian
chef Guillerme Baretto to the helm in the kitchen,” Tapper said.
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