I recently went down a rabbit hole about a two Michelin-starred restaurant in rural Wales. What struck me most wasn’t the food (it’s probably good), but the head chef’s management style. Instead of the old-school tyranny you’d expect the Marco Pierre White scowl or Gordon Ramsay fireworks this leader leaned into empathy, clarity, and open dialogue. It has been happening in the open for a while, culture is changing, work-life is changing, management is changing.