A defining characteristic of Will Guidara’s perspective on fine dining is that it’s noble, it’s important. He never wanted to work in a formal ambience feeling there was a human factor missing in fine dining. Guidara’s two goals now are, as he says 1. to create best in class restaurants and 2. to remind the world that “working in service is super cool and that there’s nobility in serving.” He enjoys connecting with people and also believes it’s important to communicate back and forth with the kitchen. He not only wants to make sure people feel comfortable in the dining room at Eleven Madison Park but wants to make sure his staff understands that “service is more noble than just serving food.” Taking a meal and turning into an experience, he wants to create magic. His new approach, of reading the guests, and earning the informality – softens the archaic, ultra serious approach to service that he says doesn’t work anymore.