April Saul / Inquirer Staff Photographer
Restaurateur Stephen Starr (left), conferring with executive chef Michael Schulson at the new Buddakan in Manhattan in 2006.
Page: 4 of 4 View All
Restaurant Chat: Stephen Starr discusses inspirations, regrets and plans
Critic Craig LaBan and fellow foodies ask about everything from noise and service to how big can his empire grow?
Craig: Actually, that was three questions ... sorry.
Stephen: I do not see a person or company in Philadelphia crazy enough to do what we've been doing over the last two years. However, I'm extremely proud of Jose Garces, who I think is a tremendous chef who took a lot of what he learned with Douglas and myself and created a formula that is giving him great success. Also, Aimee Alexy has just been amazing ever since she left us at Blue Angel many years ago.
Craig: On that note, I'm going to call this chat finito. Thanks very much, Stephen, for taking the time to join us and answer all these brilliant questions. You've been a great guest.
Craig: Thanks also to everyone who joined in for today's chat. I'll be back next week at the same time, same URL, but with a different menu du jour. Until then, be well, and may you all eat something worth bragging about!
