Michelin stars, Gault Millau points — in the fine dining universe, the measures for success are pretty straightforward. But what happens if you want your legacy to be more than some rating on a list? Matt Orlando’s answer is simple: Serving delicious food while being responsible along the way.
For the chef and owner of Amass Restaurant, sustainability is a frame of mind. Ice cream from leftover bread? Sure. Coffee grounds on crisps? Why not. His drive not only sparks creativity in the kitchen but permeates hiring, the culture, his guests and eventually lays a path for the whole industry.