It’s 2 p.m. on a weekday, and Korean chef Tony Shim is flitting back and forth between a party of businesspeople discussing an iron mining project and the kitchen of his Guadalajara restaurant, Gami.
After he and his staff make sure the table is practically sagging under the weight of grills, dishes and glasses that are filled with appetizers, a main course of beef, rice wine and innumerable other delicacies, he takes a moment to survey the scene.
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