The restaurant business almost needs turnover. It's an integral part of the business. On the other hand, there is something to be said for experience. If you don't have an educated palate, you can't cook. It takes a long time to understand flavor.
Food is a chemistry , and it has to be right.
Young chefs are impatient. Too many want to go out on their own too soon. They want to run a kitchen. You can be brilliant with computers, but with cooking, there are too many ingredients for a younger chef to understand them all. And cooking is alive.