In this episode of the Scoolinary podcast, we take flight with a double espresso with Dustin Everett, who earned his experience starting with his restaurateur parents, and later from celebrated chefs in their kitchens, to learning about the entire restaurant supply chain at stints around Italy. Dustin had something that other aspiring chefs didn’t — and big names from the culinary world saw that in him. One of them even gave him some ironic advice, which he took and never looked back. Though classically trained in Italian cuisine, he turned to Southeast Asian cuisine, and draws parallels between the two, which make sense once you hear them. He reveals his path to success in the competitive New York City dining scene and tells us what staying away from tired Asian food trends means when eating out in the U.S.
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