b'T hirty minutes into conversation with him,I was at the top of my game, doing a lot of great youve got a good bead on the why and where.things to push the envelope. Ultimately, though, my An hour in, the how becomes clearer. ItsMidwestern mentality always drives me to give you a what he doesnt say that makes Executivereally good center of the plate, highlighted by fresh Chef Lorin Dagel an enigma. For a man who turned theproduce or grains or starch with their textures and layers. heads of investors, then turned up the heat in LincolnOnce you create this, you have to stay consistent. I tell to create a lot of buzz before arriving at Country Club ofmy staff: reputation is built on trust. Look with your eyes. Lincoln, he isnt bananas Foster. Our conversation isntTaste with your palette. If you dont find it appealing and flambed (lit with the high drama of chef madness anddelicious, lets find a different way to produce it. The diner trembling neophytes.) And this chef spurns what he callsmust be confident about whats coming out of the kitchen frou-frou food. every single time.Which brings us to the center of the plate, which is where his mind and hand rule, and where the mystery deepens. While he has the experience and skills to deliver the beauty, with its pretty price, of haute cuisine, and does when the occasion warrants, he says consistency powers him.11'