The rise of open kitchens in restaurants has changed the dining experience for both chefs and diners. While open kitchens have been around for some time, the trend gained popularity with the opening of Spago in 1982, where chef Wolfgang Puck and his team were on full display. The open kitchen concept has since spread to all levels of dining establishments, from fine dining to fast-casual. It has become a symbol of quality and allows diners to engage with the cooking process. For chefs, working in an open kitchen requires a higher level of professionalism and performance. However, it also exposes them to closer scrutiny and potential abuse from both customers and colleagues. Overall, open kitchens have transformed the restaurant industry by blurring the lines between cooking and entertainment.
https://www.eater.com/23736307/open-kitchens-chefs-diners-wolfgang-puck-spago