Q&A with Hotel Carmichael chef Joe Hsu

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2 thoughts on “Q&A with Hotel Carmichael chef Joe Hsu

  1. I love Joe Hsu’s attitude, which is not to have an attitude. When I think French restaurant, I think stuffy. I am happy to hear it will not be that way. I am excited to try Vivante!

  2. We all want to see The Carmichael do well and that includes guests choosing to dine there. But it’s also important to remember that there are 90k+ people in its backyard who are potential dining and catering customers whether for a meal out, a special occasion, a business meal or even for catering like a wedding. Having a solid approachable menu that resonates with “the locals” will go a long way towards helping the entire enterprise be and remain successful.

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