U.S. restaurateur finds recipe for success in China

10/25/2011 | Wall Street Journal, The

Boston native and former Whole Foods Market chef Scott Minoie overcame objections from Shanghai's hygiene bureau nearly 10 years ago and opened his first Element Fresh restaurant with an open kitchen that helps overcome guests' food safety concerns. Today, his 11-eatery chain is thriving in a market where larger chains have stumbled, despite higher commodity costs and labor issues.

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