Opening a restaurant is never easy—but opening one in Chicago’s competitive dining scene while staying true to your culinary identity is a different challenge entirely. In this episode of Chef’s PSA, Junior Borges shares what it takes.
Key Takeaways:
The behind-the-scenes of opening Nick and Junior’s
Why bringing back the right team matters more than ever
Food trends chefs should pay attention to—and which to ignore
Why “simple” doesn’t mean easy in cooking
Creative inspiration through culture, nostalgia, and bold flavors
If you care about where the restaurant industry is headed, this episode will give you real perspective from someone who’s doing it in real time.
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