Chef Michael Tuohy, who is the executive chef and leads the food program for the Golden 1 Center, said “Pricing has to be accessible. Just because you’re using better product doesn’t always equate to being expensive. We have to change that paradigm.”
Chef Michael Tuohy, who is the executive chef and leads the food program for the Golden 1 Center, said “Pricing has to be accessible. Just because you’re using better product doesn’t always equate to being expensive. We have to change that paradigm.” Autumn Payne apayne@sacbee.com
Chef Michael Tuohy, who is the executive chef and leads the food program for the Golden 1 Center, said “Pricing has to be accessible. Just because you’re using better product doesn’t always equate to being expensive. We have to change that paradigm.” Autumn Payne apayne@sacbee.com

Chef seeks to redefine arena food for new Sacramento venue

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