Give the man full credit. When Rick Bayless decided to break out of his comfort zone, he went all the way. The Chicago-based chef traveled 1,700 miles west to Los Angeles, landing in West Hollywood. That's where he went to design the signature Mexican cuisine served at Red O restaurant, which opened in late May. He's an absentee chef by design. “I'll have all the fun of creating and continually evolving the menu and the tequila program, but then I'll get to leave the overall management of ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.