Chef Eduardo Vargas, owner of Azul in Shanghai, at work. Chef Eduardo Vargas, owner of Azul in Shanghai, at work.
Chef Eduardo Vargas, owner of Azul in Shanghai, at work.

Challenges of running a Western fine-dining restaurant in China, where every second guest is a food blogger

Media exposure can be a blessing and a curse, as a Shanghai restaurant given a Michelin star found to its cost, and there are other hurdles: sourcing quality ingredients, fickle diners, labour shortages and costs

Chef Eduardo Vargas, owner of Azul in Shanghai, at work. Chef Eduardo Vargas, owner of Azul in Shanghai, at work.
Chef Eduardo Vargas, owner of Azul in Shanghai, at work.
READ FULL ARTICLE