Chris Cody's Goals

My mission statement has several levels but one focal point.

~First and most importantly, produce food that not only caters
to guest expectations but aspires for perfection.

~Obviously, the employees of a company are also paramount and need to be addressed to produce food with such high standards.
The only way this can be attained is through vigorous training of the kitchen staff from steward to chef.

~Inspire teamwork and discourage individualism but allowing creativity to chefs who have displayed proper skills and the pure love for cuisine.

~Produce a conductive kitchen atmosphere that allows for creative chefs to compose cuisine that is second to none.

~Create menus which sing with the seasons to receive only fresh and ripe ingredients and also sing in harmony from appetizer to finale.

~Use local ingredients whenever possible.

~Educate front of the house staff on all items for guests' indulgence.

~Set prices according to the costs of the ingredients of each menu item using the preferred margins.

**The pinnacle of all these goals is owning and managing a restaurant with my reputation on the line with each bite in the dining room. **