Hello Chef Talk, I have worked in Restaurants my entire life. I have been a GM twice and have worked every position in the industry. I am not new to restaurants and now after I worked so hard all these years to get out of restaurants and into the field I got my degree in I am strongly considering opening a restaurant. I have a few questions and as I am in the beginning stages of research I keep finding my way back to this forum I thought this would be the place to ask the questions I am in the dark on! First off I want to open an Asian inspired restaurant...but I am absolutely not Asian. Does anyone have any thoughts on this or ethical points I need to consider more? I have been a general manager in two very ethnic restaurants where I was not that ethnicity and it was a constant question that I always responded with," No I am not ____ but of course the owner is!! Now I am putting myself in a position where the answer will just be, "nope, I am just passionate about the food...." (insert a big shrug here) Second, I am not a chef and I did not grow up eating this type of food and there is still a whole world's worth of stuff I still would like to know. Need to know. That said I am not an idiot and I am not new to restaurants. I have done extensive research at home, and on paper, on the menu I am interested in preparing however I still know I will need a chef. At what point do I seek out hiring the right chef for my vision? Do I hire a menu consultant first? Is that pointless if I know my menu but not the exact recipes? Especially since it is a specific type of ethnic food I would like to serve do I just walk around China town and ask around? I should mention the type of restaurant I would like to open is very light on cooking and very heavy on prep! Basically I am at this point where I know I want so and so sauce or so and so item but I can recognize I am not talented enough to make it as good as I expect my future restaurant standards. Any advice or tips would be greatly appreciated.