How a Master Chef Runs One of the Most Successful Seafood Restaurants in the Country — Mise En Place

This chef has amazing energy and knowledge. Just endless.

Everything looks half assed. Canned artichoke on a whole fish dish is crazy

God, thank you for seafood. Thank you for fancy restaurants. Thank you for the times that we get to go out and eat and look good and feel good and enjoy eachother in Jesus mighty name. Amen 🙏

13:12 who likes ordering such a plateau? You got to get up all the time to get your food from second and third level

5:05 he literally ate all the oysters by himself 😂

I don't get why people have such a problem with people speaking at this speed, I've had to slow down all my life for them but I just don't get why they can't simply keep up it's really not that hard and I can't help but wonder are they really so bad at comprehension or can they just not be bothered listening properly without half zoning out? I follow him fine. If someone is ESL that's different.

Lol "I spend about 30 minutes a day eating oysters".

ive eaten here

😮🎉🎉🎉

Chef is a stud!!

Um not sure this is right, odd. Why talking so so fast.

Look amazing

Shell fish allergy and eating a seafood restaurant smh

Great place! Have had many great meals there. Love the fiberglass booths and port hole windows

This guy is eating all the profits 😂

humble and dedicated, this guy gets it

I thought I have the rep speed at 1,5x until he started walking

I. Would go there and enjoy spending my time and$. Soo wonderful.

This guy talks at 2x speed😂😂

I worked in retail and Ioved the organie chaos, it was adrenalin

This is the most honest chef I've ever seen. He doesn't hide about making profit, he doesn't care using bare hand in front of camera like other michelin star restaurants go through all those fake ass dramas of being precise and fancy.. I like this dude.

I love his laugh.

In my final comment about this place, I'm not sure if this is a restaurant or a hotel, because he mentioned several places within this place and one of the dishes with the three layers of seafood is highly impressive and when I worked at the hotels we have to do the same thing, but because it's a 5 star,5 Diamond hotel they put them on a guardian which is served table side,because of the sheer weight of them, but I wouldn't want to know the price tags on these things, and with the cold display, same thing in the hotels I worked at, and the guests were staying at the hotels and the rooms or suites are not cheap, no way, and sometimes I had to help with room service upstairs but I always took the elevator, if they needed help, same thing with the cold and hot banquets, but the majority of the food came from the main kitchen, transferred via the elevators, when the function was over,we transferred it to the elevator and broke it down and the extra food was given to the employee dining room, because the majority of the employees were all in the union, local 6,here in NYC, except management, like me, but FOOD, BEVERAGE, AND HOSPITALITY, is huge, considering that there's roughly 8.5 million people in the city, 17 million statewide and years ago when I worked at HUNTS POINT in the Bronx, man the amount of food coming in and going out, was tremendous ,with the 18 wheelers but it was very good exposure for me, just to see it, but they have expanded Hunts POINT, to meet the requests of the cities needs. No jokes, serious business.

In this video he talks about a restaurant in NYC, called FISHBAR,and I have heard about this place and he is making sure that the oysters are fresh and I have gone to places where the oysters are not fresh because I look for the natural juices from the oysters and I also check for the freshness from raw clams,and I also check what kinds of mussels they are offering, if I have any indicators that this place isn't worth a 2nd visit, then I won't go back and I am not going out of my way, it has to be near public transportation ,subway and bus, alot of all you can eat Chinese places are worth the trip either because they put cheap stuff on their buffets, and I never eat their salads, or things that will fill me up with, because that's where they make their money, sometimes I will try their daily soup specials,maybe if I do decide then I will try a cup, not bowl, like you are a undercover food critic,I I generally don't mention what I do for a living, I just say something else, it's none of their business. Some of these places have gone bankrupt, which doesn't bother me, a person can only eat just so much, and I don't eat a lot anyway, because if I do, my body gets very lazy, which bothers me a lot.

🌏👸😒👈😅😊🇮🇪🙋‍♀️🥩🍜🦪🍤🍄🫒🥩🍣🦪🍲💖💖💐💐🍧☕️

🙏🏽🙏🏽

Looks delicious

I'm interested in knowing how can you tell the difference between a East Coast Oysters to West Coast Oysters? I know I'm asking a silly question, but I'm genially curious if there is any obvious difference.

Which restaurant is that?

I love the chefs that eat their own food on the regular. THAT tells me a lot about the chef, the restaurant, and their values to be honest. That tells me its something I should try, and enjoy an experience.

He’s definitely talented. I want some of that food.

chef PRESTON bravo !!!!

A real pro... legend!!!

it's good to see a rapper has a good taste in cuisines

Cold seafood sucks. Hot seafood is better

This man’s is about to develop some outrageous gout. You find with these kind of guys who are passionate about their craft and in charge of a crew always have a few little things they always obsess over. My dude and his ice 😂.

Vwry passionate brother there, very impressive how much he loves seafood

Perfect seafood restaurant in San Francisco 👍🏿

I need a job where i eat 20 oysters a day.

no idea what the chef said for one second. man needs to slow down a minute

I don’t understand the craze over sesame seed tuna. Leave the tuna alone!

Does anyone know the music at the end of the video?