Chef and restaurateur Jason Atherton: “You have to be non-emotional while closing restaurants”

Speaking to Caterer Middle East during his visit to Marina Social, his venue in InterContinental Dubai Marina, Michelin-starred chef and restaurateur Jason Atherton explained that he had to review his restaurant portfolio and close the unprofitable venues due to the pandemic.

“We spent a bit of time during lockdown tidying up the business and letting go of restaurants that weren’t as profitable and we didn’t feel had a future. It’s hard because chefs are emotional, but you have to be non-emotional about it” said Atherton.