Introducing The Flavors Of Greece To China: The Fat Olive
Recently, Jing Daily stopped by The Fat Olive's Jinqiao location, sitting down with chef David Laris to discuss the new space, the influence his childhood in Greece has had on his culinary career, and how best to introduce wary Chinese diners to the flavors of the Mediterranean.
Greek salad (Image: Erica Ji for Jing Daily)
Greek salad (Image: Erica Ji for Jing Daily)
Contents
- Newest Location Opened This Summer In Shanghai
- David Laris
- The Fat Olive
- Jing Daily (JD): How do you define the Fat Olive in terms of the market and your competitors?
- David Laris (DL)
- JD: You mentioned before that The Fat Olive is inspired by memories of your Greek hometown, and we know you recently changed your menu. Can you say a little about those of these aspects of the restaurant?
- DL
- JD: Maybe sometime you can open a little culinary school.
- DL
- Dining With David & Sarah
- JD: In a previous interview, you said you spend 70 percent of your time cooking. What about now?
- DL
- JD: As a successful restaurateur, what advice would you give a young chef looking to do business in this market?
- DL
- JD: Some locals have said in reviews of The Fat Olive that they're not accustomed to the flavors. How do you feel about these reviews, and in response do you plan to alter the dishes?
- DL
- The Fat Olive, Jinqiao Location
- Recommended
- Dig Deeper