EPISODE · Mar 5, 2026 · 35 MIN
50 Years at the Top: Kamal Boulos and the Legacy of The Refectory
from Chefs In The City · host Boxland Media
On this episode of Chefs in the City, the gang sits down with Kamal Boulos, owner of The Refectory Restaurant, as the iconic fine dining institution celebrates its 50th anniversary.What began as the struggling Old Church House Restaurant — $100,000 in debt and nearly closing its doors — became one of the most respected dining destinations in the country. Kamal shares the extraordinary story of surviving the late ’70s restaurant scene, teaching himself to cook when he couldn’t afford a chef, negotiating with vendors to stay afloat, and slowly building what would become a world-class culinary experience.We also dive into:• How a near-disaster led to expansion• The evolution from 50 seats to 150• Building a Wine Spectator Grand Award–winning cellar• Why hospitality, not just food, is the heart of success• How the pandemic permanently reshaped the restaurantFrom busboy at 14 to steward of one of Central Ohio’s most celebrated dining rooms, this is a conversation about resilience, risk, refinement — and what it truly means to create an experience.As Kamal says, “It’s a jungle out there. You’re safe here.”Because at Chefs in the City, we believe a meal is best shared.
What this episode covers
On this episode of Chefs in the City, the gang sits down with Kamal Boulos, owner of The Refectory Restaurant, as the iconic fine dining institution celebrates its 50th anniversary.What began as the struggling Old Church House Restaurant — $100,000 in debt and nearly closing its doors — became one of the most respected dining destinations in the country. Kamal shares the extraordinary story of surviving the late ’70s restaurant scene, teaching himself to cook when he couldn’t afford a chef, negotiating with vendors to stay afloat, and slowly building what would become a world-class culinary experience.We also dive into:• How a near-disaster led to expansion• The evolution from 50 seats to 150• Building a Wine Spectator Grand Award–winning cellar• Why hospitality, not just food, is the heart of success• How the pandemic permanently reshaped the restaurantFrom busboy at 14 to steward of one of Central Ohio’s most celebrated dining rooms, this is a conversation about resilience, risk, refinement — and what it truly means to create an experience.As Kamal says, “It’s a jungle out there. You’re safe here.”Because at Chefs in the City, we believe a meal is best shared.
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50 Years at the Top: Kamal Boulos and the Legacy of The Refectory
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