How to Open and Operate a Restaurant

Arthur L. Meyer is a restaurant and bakery consultant who has cooked professionally since 1963 in New York, San Francisco, San Antonio, and Austin. He has taught cooking internationally, is considered an expert on world cuisines, and has achieved Master status in baking. He is the author of Texas Tortes, Baking Across America, Corsican Cuisine, Danish Cooking and Baking Traditions, The Houston Chef’s Table (Globe Pequot Press), and co-author of Appetizer Atlas, which won Best in the World from Gourmand Cookbook Awards in 2003. Art resides in Austin, Texas.
 
Self-taught chef Mick Vann grew up working in restaurant and hotel kitchens. He has worked and opened many restaurants and is currently working on a culinary tourism guide to Thailand, Savoring Siam: A Chef’s Culinary Adventures in Thailand, as well as The Cocktail Cupboard: Bar Supplies for the New Mixologist. He has written for The Austin Chronicle and is the co-author of, The Appetizer Atlas. Vann currently does freelance food writing, while working with Art Meyer as an associate in his restaurant consulting firm.