Régis Lamazère #Bistronomy

Régis Lamazère #Bistronomy

Régis spills the beans on:

  • His privileged life in Paris; how he was influenced by his father and his 2-star restaurant parallel to the Champs-Élysées, before pursuing studies in classical gastronomy with Alain Ducasse
  • The art of creating a French gastronomy concept with upscale cuisine in a laid-back setting at Stuttgarter Platz in Charlottenburg, and his aspiration to be the number 1 in French cuisine in Berlin
  • What he considers high-quality food, why a main course for six euros cannot be healthy and why he believes Germany is on the right track to understanding the value of food
  • The long-term importance of building a broad network, the rule of thumb saying that each satisfied guest brings three new guests and that one dissatisfied guest can lead to the loss of 10 guests, and how to get on the ZDF-Koch-Show
  • His definition of age, wealth and success
  • His recipe for successful team leadership, motivation and recruitment using a classic hierarchical organisational model

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