The executive chef of two-unit Saul Good Restaurant & Pub in Lexington, Ky., admits to learning a lot of hard lessons about how chefs and owners should get along, but he’s gotten a crash course in doing it the right way from founder Rob Perez. Chef Mayer shares some insights into why he believes “ours is not the typical owner-operator and chef relationship.”
By Jeffrey Mayer
I’m like a lot of chefs: a culinary dreamer who has a certain philosophy about the foods I want to cook. But when I first started talking to Rob about Saul Good, I saw the opportunity to work with him as a chance to learn a hell of a lot from a successful, business-savvy guy, somebody who knows how to make a whole concept work.