Next Door Kitchen was conceived as a warm neighbourhood restaurant, serving international cuisine in a casual setting.
I established the entire venue from scratch, from the main entrance through to the pass. That covered the concept, the layout and maps, the kitchen design and the equipment behind it, the recipe manual and the supplier list, and the recruitment and training of the team who would run it.
I stayed involved in the management after opening, holding the standards the launch had set. The brand later reached a wider audience through a food cart at Global Village.
