The Melting Pot, a 135-unit fondue chain based in Tampa, Fla., has been evolving in recent years. Its most recent corporate chef, Shane Schaibly, now at First Watch, helped it innovate by sourcing more locally grown produce. Its new chef, Jason Miller, is now working on rethinking the fondue experience entirely. Miller graduated from the French Culinary Institute in New York and spent a decade working under innovative steakhouse and fine-dining chef David Burke. He then ran the kitchen ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.