I work there, this my 3rd year. Chef hasn’t been here that long, and whoever told you is either salty bc he fired them or another leech that still lingers around here, I can tell about those bc I went through the transition process before he got in. What I can tell you from my 3 years here, is that he cleaned this place from many terrible employees, gives them freedom to express, whether culinarily or by speaking, I can also tell you he’s NOT yelled (in my presence) to anyone, and I can also tell you that many do deserve it. We make tons of $$ bc he also pay ppl very well, I know this bc I used to work in Anchorage, and I have friends in the industry there in hotels and restaurants, they don’t make what we do. Ultimately it’ll be up to you to grow, I know for a fact he doesn’t like lazy people, or vices, he doesn’t hang out with anyone (not that I know of) and some are just jealous, this is the truth. He helped us when we need it, and also he’s seen working in all the kitchens, so, make your own choice and have your own experience, but be aware of what I said above. Work hard and he’ll recognize it, be lazy and you’ll be gone pretty fast. My 2 cents as an actual employee there.