For most diners, the dividing line between a good and a great restaurant is an invisible one. Yet those in the industry know that, beyond sourcing the best ingredients or carefully polishing each glass, noteworthy hospitality starts with cultivating a certain kind of culture behind-the-scenes.

When discussing the cultural experience of Untitled at The Whitney on New York City’s west side, one might anticipate a discussion of “culture” with a capital C—of fine art, frozen in a specific space and time. Yet what Chef Suzanne Cupps is excited to discuss is a very different type of culture—a real-time, progressive and ever-evolving effort towards a collective goal.