Cafe Mars, a six-month old restaurant in Gowanus, Brooklyn, has made quite an impression on guests and awards-bestowers alike with its unique brand of hospitality, which extends to both staff and guests, erasing many of the invisible boundaries long associated with dining out. Everybody on staff is cross-trained for the kitchen, dining room, and bar; the team closes out their preshift meeting with a stretching exercise; and guests are received and cared for with a familiarity that resonates with a growing fan base. You can call this enlightened hospitality, or (as Andrew suggests in the interview) holistic hospitality. To our guests today–beverage director Madalyn Summers and chefs Paul D’Avino and Jorge Olarte–it’s just hospitality, and they hope, fun, Whatever you call it, it won the restaurant a Michelin Guide New York award for Service this year. A conversation that any restaurant professional will take something valuable from.
Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls “masterful,” and the Wall Street Journal says “takes the reader on an adventure.”
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