"Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision."

Previous Quote

There has to be some more regulation. But our kids have this incredible buffet of they can work in genomics, they can work in pre-omics, or they can work in robotics, or they can work in this, or they can work in that. And within the next five years there will be entirely new industries that come out of nowhere that kids are working in that would have been inconceivable when they started college. Not when we started college.

— Juan Enriquez