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Limelight more, leading to enhanced reputations. More notoriety." Also, some restaurants put their chefs in the

They're not one-man shows."īesides, he says, "Some people have been here longer and have "People don't know a lot of times who's cooking," Were equally instrumental in honing the reputation of Jacques and He drew accolades as executive chef at the legendary Restaurant JacquesĪnd Suzanne and still is regarded as one of the top chefs in town (seeīut, Bash notes that he had a team of four European assistants who Something of a fallacy to single out top chefs. Paul Bash, a chef turned restaurant owner and manager, says it's Important as a chef is to a restaurant, a single person does not a Prominent, successful independent restaurateurs in town say that as Ingredient in that, especially for the more upscale independents, is the Of good management, food quality, service and personality. Independent restaurants that must lure patrons with a delicate mixture While chains are designed to appeal to the masses, it's the But even with theirĮxpanded presence, many independently owned restaurants continue to Proliferation of chain restaurants in Little Rock. Part of the growth can be attributed to the unprecedented That's not counting food sales in hotels or revenues from alcohol. Last year in Little Rock and North Little RockĪlone, restaurants generated sales of almost $273 million - and IF THERE'S BEEN ONE CLEAR GROWTH industry in central Arkansas, APA style: Great chefs of Little Rock: Jacques and Suzanne spawns culinary kings.Great chefs of Little Rock: Jacques and Suzanne spawns culinary kings." Retrieved from MLA style: "Great chefs of Little Rock: Jacques and Suzanne spawns culinary kings." The Free Library.