When I first met chef Zouhair Bellout at one of the restaurants he presides over at Reynolds Lake Oconee, he asked what brings me joy, instead of the usual “What do you do?” This query is emblematic of his management style at the resort’s 11 restaurants.
By Angela Hansberger, Atlanta Journal Constitution
For Bellout, the demanding restaurant culture in which he came up as a chef simply is not the way to go. “It’s that old school way of learning,” he said, “whatever you were told is how it goes, and you say, ‘yes chef’ and move on.”… Read more at ajc.com
