As someone who's worked in the industry for a long time, including in one semi-private luxury bar, I can relate to some of this. Luxury has its perks, but so does working on a space that's more accessible to your peers. On what it's like to be a chef in a residents-only restaurant for the super wealthy:
At 10 Cubed, a Restaurant on the 100th Floor, a Chef Toils in Obscurity
In New York, private restaurants in luxury towers are a popular amenity. The public cannot eat there, and residents only drop in occasionally.
nytimes.com