The Restaurant Industry Has Changed a Lot in 30 Years -- and That's Good for Health-Conscious Millennials Michelin-starred chef David Bouley says awareness about health issues has transformed the way he runs his food empire.

By Thuzio Executive Club Aug 29, 2017

Opinions expressed by Entrepreneur contributors are their own.

Renowned New York City chef David Bouley opened his first restaurant Bouley 30 years ago. At an exclusive Thuzio event, he spoke to Thuzio co-founder Tiki Barber about how the restaurant industry has changed in those three decades, particularly how autoimmune diseases and allergies have made chefs and consumers more aware of the things they eat. Chef David Bouley owns and operates Bouley Restaurant, Brushstroke, Bouley Test Kitchen and Bouley Botanical. His focus is on the relationship between food and health.

Thuzio Executive Club

Thuzio Executive Club is a revolutionary client entertainment platform, setting a new standard by hosting the most talked-about business events of the year. Executives attend Thuzio events to gain unparalleled access to powerful storytelling and honest insights from legends of the sports, entertainment, culinary and business worlds, as well as for the opportunity to learn from and connect with one another. For more information visit club.thuzio.com

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