Lyndsey Waters

My typical day starts when I arrive at work first thing in the morning and do a little bit of emailing, menu concepts - if I have dinners coming up, or I need to create menus for clients who come in for a private dining experience. That normally takes a couple of hours, and then I'm straight into receiving order deliveries, organizing the coolers, and all prep lists in my kitchen for the day, making sure that all of my employees are off to a rolling start doing what they need to do. Lots of prep in the early afternoon. We have a rooftop bar that's located 7 floors above our kitchen that we serve a snack menu to, so that's the first part of my day. The rooftop opens up, we're ready to go with a 13-item snack menu for upstairs, and then dinner starts at 7pm. I see 28 people at a chef counter dining experience, where they watch me cook and plate. We talk about food, or they just enjoy themselves, talk to their other guests. Dinner starts at 7, normally commences around 9:30, 10 o'clock - normally a 6-course dining menu, chef-tasting menu for the evening. The menu changes daily, weekly, even monthly. After that, that's when the bar really starts to come alive upstairs, and we get slammed with everybody wanting to order a few noshes here and there. The bar closes down at 2 AM, and I'm out of here and ready to do it again the next day.