From Atomix to Ta Vie, how couples in restaurants turn kitchen pressure into partnerships
Four couples who work together in hospitality explain how they maintain thriving, loving partnerships when things get heated in the kitchen
Hospitality is a notoriously stressful profession, and for chefs and restaurant managers operating at the highest levels of excellence, the pressure to perform perfectly can be intense.
For couples who work together in a restaurant, they must do this while also negotiating the everyday bothers of life and endeavouring to keep the spark of romance alive.
Despite the challenges, the gastronomic world has numerous dedicated duos running their own restaurants who, over the years, often develop different strategies to work smoothly together.
But when it comes to all successful restaurant couples, one common understanding is key: an awareness that they are stronger together.
The restaurant is the crowning glory of the husband-and-wife’s expanding stable of venues under their Na:Eun Hospitality group, which also includes Atoboy and Naro in New York and a new venue slated to open in London this year.