Award-winning chef Mashama Bailey and hospitality mastermind Johno Morisano are behind a Parisian restaurant where dishes pay tribute to a wealth of culinary traditions, from both sides of the Atlantic. They join us in the studio to talk about bringing corn and braised meats to a menu featuring French bistro classics, including the innovative pairing of foie gras and grits. Mashama and Johno tell us how setting up their restaurant “The Grey” in Savannah, Georgia was a formative experience, helping to refine their vision of gastronomy and hospitality. Plus we learn why “kitchens have a built-in soap opera”, as films and TV series set in the world of fine dining dominate our screens.
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