Word on the StrEAT: 6 F&B power couples on what love looks like after service
Penicillin’s Agung and Laura Prabowo, Dieci’s Paolo Olivieri and Hanna Lee, and more on married life, work and everything in between
These chef, front-of-house and founder duos don’t just share a workplace – they share a vision, balancing kitchen fires with home stress through trust, clear roles and hard-won rituals. Here’s how six restaurant and bar partnerships make it work.
Ludovic Chafer and Lara Eschenbrenner, Black Sheep’s directors of operations
We met in 2017 at Four Seasons Hotel Megève in France. Lara was leading the two-Michelin-star restaurant, while Ludovic led a celebratory Japanese fusion restaurant.
Collaborating comes naturally and hospitality is at the heart of our relationship. Working together creates transparency in our relationship, both personally and professionally. Especially as parents, it reinforces the values of stability and reliability. That said, there are times we wish for more separation between work and home life. Our social circle can feel smaller because we are exposed to the same community, which makes it harder to meet new people outside work.
My biggest pet peeve is the difficulty of “switching off”; it’s hard not to talk about work once we’re home. Conversely, what we love is having a partner who truly understands the pressure of the hospitality industry. There is no need to explain a tough service or an exhausting day – we just “get it”. That level of intuitive support is incredibly rare and valuable.
Work relationships can work, but only if you’re committed. Respect workplace boundaries, never date someone you supervise or report to, and make sure your relationship supports – not hinders – both of your careers.