Aren’t all restaurants “chef driven”?? I certainly ran mine the way I wanted and put on the menu what I wanted. Of course I was open for suggestions from the sous chef and the cooks but the final decision was mine. And I wasn’t a hipster. The reason we had a 3 hour wait for a table was because the restaurant was “chef driven”. At the time I was doing dishes nobody had heard of……..duck confit in 1995 was an unknown in the Boston area!