If you haven't heard of The Lucas Group, you know its restaurants—Chin Chin, Baby and Kong (at the time of this story).

Behind these bustling dining rooms is a complex, far-reaching machine, revolving around an enormous off-site kitchen that operates day and night.

Journalist Peter Barret and I spent 24 hours with the group to discover what makes it work.

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JOHN GOLLINGS

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KOOKS WINES