""I was fed up with the kitchen thinking they were better than front-of-house. It's such a common thing in restaurants, and I hate it.""
""And I beat all that out of Niki. We don't tolerate any of that now in our restaurant.""
""When we were starting our businesses, none of us had any knowledge of the back-end stuff.""
Anna Sonenshein and Niki Vahle's relationship began with conflict while working in a restaurant. They fell in love and established Little Fish, a Michelin Guide-inducted restaurant. Their wedding was a food-centric event with notable figures from the L.A. restaurant scene. Amid challenges in the restaurant industry, they focus on building community among workers and collaborators, emphasizing the importance of support and knowledge sharing in their business endeavors.
Read at Los Angeles Times
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