Bobby Flay once said that “everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.’”

The subtext being that not all of them are good ideas.

If there is a recipe for culinary success, then it begins with having a clever concept.

◾ For some, it might mean spotting a gap in the market.
◾ For others, it could be about putting a new twist on an old idea
◾ And for others still, it might be about ignoring what everyone else is doing entirely.

In episode 3 of Superb's The Recipe podcast, we hear from three restaurateurs about the ideas behind their latest ventures.

We find out what inspired them, what makes their restaurants different, and what’s on the menu and why.

First we visit Cadence. André Rossi kicks off the episode with a wonderful explanation of how they ended up opening a brunch restaurant in Copenhagen.

Next, we talk with Canadian chef Jonathan Tam and discuss the sources of inspiration for his new restaurant, JATAK.

They include his Cantonese heritage, his decade-long stint at the Michelin-starred restaurant Relæ, and his summer residency at Dan Barber’s acclaimed New York restaurant, Blue Hill at Stone Barns.

Finally, we visit Pico Pizza and find out what it’s doing to stand out in Copenhagen's fast-food market.

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In episode 3 of The Recipe, we hear from three restaurateurs and find out what inspired them, what makes their restaurants different, and what’s on the menu and why.

Guests:
◾ Rhys Howell-Morgan of Cadence
◾ André Rossi of Cadence
◾ Jonathan Tam of JATAK
◾ Lars Hylby of Pico Pizza

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