5 questions with Tony Marchese

Restaurant Hospitality editor Mike Sanson attended the Food & Wine Classic in Aspen, June 18-21. The event attracts more than 5,000 attendees, celebrated chefs, wine makers and spirits experts. A component of the festival is several trade panels designed specifically for restaurant operators. Sanson’s focus was on covering those trade panels and interviews with top chefs and industry experts attending the event. • See more Owner Interviews

RH: So, Tony, what brings you to the Classic?

Marchese: I coproduce the Palm Desert Food & Wine Festival and I wanted to see what the folks are doing here in Aspen. This is a terrific event and I’ve learned a lot in the trade seminars and I’ve hung out with some pretty cool chefs and owners.

RH: A recurring theme here has been the decline of upscale and the rise of the casual sector. How has that affected your business?

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