Chef Cliff Pleau and Master Sommelier George Miliotes talk about Seasons 52 Fresh Grill as a culture.
“The point of Seasons 52 is as much about influencing the industry,” said Pleau, the senior director of culinary for the nationwide brand. “We have a higher purpose.”
“Still, despite our success, nobody else has jumped into the segment,” says Miliotes, director of beverage and hospitality for Seasons 52, with a bemused shrug.
Pleau and Miliotes were in town for a few days at the end of September to help set up the latest Seasons 52 restaurant near the Mercato and train staff about the brand’s specific “culture” in preparation for an official opening Oct. 10.