The historical context of Unreasonable Hospitality is critical to understanding the unique position Eleven Madison Park carved out in the culinary world, particularly in an era dominated by the ascendancy of the celebrity chef and a predominant focus on culinary excellence. During the late 20th and early 21st centuries, the restaurant industry witnessed a significant shift in restaurant culture, with the spotlight increasingly falling on the chef and their culinary creations, often at the expense of the holistic dining experience. Chefs grew to near-celebrity status, and the narrative around dining began to prioritize the food and the personality behind it over the guest experience.

In this landscape, most restaurants, particularly those aspiring to or holding Michelin stars, concentrated their efforts on showcasing culinary innovation and prowess. The dining room experience, while not neglected, was often seen as secondary to the food being served. This hierarchy placed the chef at the center of the restaurant’s identity, sometimes fostering a divide between the kitchen staff and dining room staff. The egos associated with the celebrity chef phenomenon could exacerbate these divisions, creating an environment where the contributions of the front-of-house team were undervalued in comparison to those of the kitchen.