Thanks for all of the responses!
There was a 3-part show from 2017 that took you behind the scenes of the Mandarin Oriental in London, "A Very British Show."
Interesting enough, do the luxury hotels (or even properties like JW Marriott, Fairmont) that bring in the big name chefs, either with new concepts or outposts of existing restaurants (for example, the MO Hyde Park has an outpost of New York-based chef Daniel Boulud's Bar Boulud and Heston Blumenthal launching his Dinner restaurant, which I believe has one or two other outposts now) lease the space to these chefs? Or do they cover the expenses of the buildout and bring them in as a management contract? Are they profitable outlets for the hotels and resorts (you see it big time with the Vegas resorts) or loss leaders? I've always wonder how these high-end restaurants cover the big expenses of the buildout, lease, and operating expenses to survive, without slumping on quality or having too many seats (especially if you're shooting for Michelin Stars)? The buildouts can run in the millions alone.