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Adam Orman - L'Oca d'Oro
A Fine Dining Frontrunner In The Fair Wage Fight
In the rich tapestry of the well-known restaurants in New York and San Francisco, Adam Orman discovered his hunger for two things. First, his love of locally-sourced food came from his experience working under Chef Peter Hoffman at “Savoy.” Second, he dove headfirst into the fight for ethical labor and employee rights.
With those two passions in mind, Adam made his way to Austin. In 2016 he partnered with Chef Fiore Tedesco to open L’Oca d’Oro. The pair spent their first two years educating their staff of the full vision.
“We’ve spent a lot of time with the servers taking them out to our farms so they can see some of the places where we source our food from. It helps them tell our story.”
L’Oca d’Oro has become known for much more than their curated menu of Italian cuisine. Adam and Fiore’s ideas on ethical employment and fair wage programs have permeated the four walls of the restaurant. The pair represent L’Oca d’Oro in “GoodWork Austin,” a consortium of local leaders fighting the notion that businesses should give the modern employee as little as possible in return for their work and loyalty.
In this episode of Voices of Impact, Adam talks about ethical employee treatment. We discuss the history of the ‘tipped wage,’ the dilemma of small business versus big business, and what L’Oca d’Oro is doing to change the community landscape. Adam also shares the special relationship L’Oca d’Oro has with the locally sourced food they have the privilege of using.
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By Ryan France Interviews Austin's Brightest Business Owners, Entrepreneurs & Community LeadersA Fine Dining Frontrunner In The Fair Wage Fight
In the rich tapestry of the well-known restaurants in New York and San Francisco, Adam Orman discovered his hunger for two things. First, his love of locally-sourced food came from his experience working under Chef Peter Hoffman at “Savoy.” Second, he dove headfirst into the fight for ethical labor and employee rights.
With those two passions in mind, Adam made his way to Austin. In 2016 he partnered with Chef Fiore Tedesco to open L’Oca d’Oro. The pair spent their first two years educating their staff of the full vision.
“We’ve spent a lot of time with the servers taking them out to our farms so they can see some of the places where we source our food from. It helps them tell our story.”
L’Oca d’Oro has become known for much more than their curated menu of Italian cuisine. Adam and Fiore’s ideas on ethical employment and fair wage programs have permeated the four walls of the restaurant. The pair represent L’Oca d’Oro in “GoodWork Austin,” a consortium of local leaders fighting the notion that businesses should give the modern employee as little as possible in return for their work and loyalty.
In this episode of Voices of Impact, Adam talks about ethical employee treatment. We discuss the history of the ‘tipped wage,’ the dilemma of small business versus big business, and what L’Oca d’Oro is doing to change the community landscape. Adam also shares the special relationship L’Oca d’Oro has with the locally sourced food they have the privilege of using.