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Working in close partnership with Shake Shack’s Culinary Director Mark Rosati, Abergel prepared a special menu built around offerings from his Michelin-starred modern Japanese izakaya restaurant.
“We first met Mark when he started coming to Hong Kong to scout out the city and was planning the opening of the first Shake Shack,” said Matt Abergel. “Mark and his team immediately became regulars of ours at Yardbird. During one of our Chicken and Charcoal launch events in New York, I asked Mark if we could do Katsu Sandos with their potato buns, but he went a step further and offered us space in the West Village Shack. We share a lot of values and we are so stoked to be doing this together with Shake Shack on our 10th year at Yardbird.”
Secrets to success
From academia to property development, fashion, hospitality and sport, we’ve tapped some savvy leaders from Hong Kong to Tanzania for their tips on how to do business better, whether you’re
starting out, looking to collaborate or changing direction.
Joël Mesot
President, ETH Zürich
How can universities modernise, show the relevance of their research and forge connections with businesses? Joël Mesot of ETH Zürich has many of the entrepreneurial answers.
eth Zürich, also known as the Swiss Federal Institute of Technology, might not be an international household name compared with other institutions of its calibre, such as Oxford, Cambridge, Harvard or mit, but it consistently ranks as one of the top 10 universities in the world. Tyler Brûlé asks Joël Mesot, eth’s president, about the future of education, why 2020 was a record year for eth’s start-ups, and why he’s not losing any sleep over the university’s low public profile. The lesson for