Yeah it's also because most Michelin's have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there's no one else to rely on.
It use to be the norm 1 customer = 1 member of staff (Or very close to). So you could have 40 people in the kitchen, 5 KPs, 5 prep chefs, 25 chefs on service, 5 chefs to manage service, do menu development etc
So 1 chef for 3 seat is about right, although there is no rule of thumb in michelin and it wouldn't surprise me if there hasn't been a time when somewhere has had 3 chefs for 1 seat
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u/FunAd6875 May 21 '25
Yeah it's also because most Michelin's have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there's no one else to rely on.