Restaurant 1683 is the immersive culinary experience popping up in NYC next week and transporting diners to the birthplace of Gaggenau
“For me, the hardest part in a restaurant is that you want get the food to the guests as fast as possible,” said Chef Humm.
“The food is just better the sooner it comes out of the pan and is eaten. And we have a lot of systems in place to make that happen, but there are still two or three minutes until it’s eaten. It’s really exciting for me to work in a place like this where the food can come out of the pan or whatever the preparation is and immediately be enjoyed right in front of you.”