The holy grail of the restauranteur is to be recognized by the Michelin Guide. Though the guide has various levels of accolades for the restaurants it reviews, the best restaurants are awarded stars; 1,2 or 3. These stars are coveted and suggest the Chef has mastered his craft from the cuisine to the hospitality. The pandemic caught Chef Dave at a disadvantage and he lost his star at Pasjoli...and he wants it back. Have a listen and hear about his philosophy not only of the cuisine but on the management of the restaurant. I think you will find it refreshing.

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