July 16, 2019

Meet the brains behind our ‘brain’ food

Chefs Rob and Rhys discuss the thought that goes into their menus – from local inspiration to the effect it has on attendees.

With food being such an integral part of an event or conference, our chefs take care of every aspect - from making sure there's plenty of diverse options so every attendee is taken care of, to being adventurous enough that food becomes a serious talking point.

Hosted by Caleb Parker of Future In 15, listen below or watch on YouTube as Rob and Rhys share recipes (keep a pen handy!), discuss menu options and explain the philosophy behind 'brain' food... coming soon to our New York conference and event venue at 360 Madison.

Podcast series : Views From etc.venues ep6

Listen on: SoundCloud


Or watch the full podcast with Caleb, Rob, and Rhys below.

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