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jerryking : restauranteurs   71

Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.
Aug. 16, 2019 | The New York Times | By Elizabeth G. Dunn.

Momofuku was founded in 2004, with an East Village ramen bar that, after some initial stumbles, wowed diners by combining pristine ingredients and impeccable technique in humble dishes that melded influences from Japan to Korea to the American south. Since then, it has become a private-equity backed company with restaurants from Sydney to Los Angeles; a growing chain of fast-casual chicken sandwich shops; a media production unit churning out television shows and podcasts; and designs on creating a line of sauces and seasonings that could capture supermarket aisles across America. While Mr. Chang is the brand’s lodestar, Ms. Mariscal, 30, is the executive who makes it all work.

Born and raised on the Upper West Side, to the family that founded the specialty foods emporium Zabar’s, Ms. Mariscal began her career at Momofuku in 2011, as a public relations and events intern. Over the years, she quietly became Mr. Chang’s closest collaborator and confidante, a largely unknown force shaping matters as varied as menu design, branding and business development. “She’s the only person I’ve ever felt comfortable giving complete carte blanche to, in terms of what Momofuku looks like and what it should be,” Mr. Chang said. He recalled suggesting to the company’s board that Ms. Mariscal be named C.E.O. almost four years ago, when she was 26. She finally assumed the role in April.

It’s not unusual for a chef like Mr. Chang to parlay cooking talent and charisma into restaurants, cookbooks and television shows — a formula pioneered by the likes of Emeril Lagasse, Bobby Flay and Rick Bayless in the 1990s. But chef-driven food brands of the scope and ambition that Mr. Chang and Ms. Mariscal envision for Momofuku, with dozens of locations and mainstream packaged food products, are harder to pull off.

Adding to the challenge is Momofuku’s particular identity, which revolves less around a distinct culinary tradition than an attitude of restless innovation, boundary pushing and spontaneity. A formulaic chain of steakhouses, Momofuku ain’t. Scaling that ethos requires a tightrope act: Create enough structure and continuity to stave off chaos, without destroying the brand’s animating spirit in the process.
Asian  brands  branding  business_development  CEOs  chefs  commercial_kitchens  David_Cheng  detail_oriented  differentiation  diversification  food  founders  fusion  growth  high-standards  interns  investors  kitchens  leadership  Momofuku  organizational_structure  restauranteurs  restaurants  scaling  special_sauce  women  workaholic 
august 2019 by jerryking
The rise of chef ‘supergroups’ means more creative and experimental kitchens across the country - The Globe and Mail
Behind the restaurant’s unassuming façade is a powerhouse of some of Canada’s most talented and successful restaurateurs. The team behind the Joe Beef empire, Frédéric Morin, David McMillan, Allison Cunningham, as well as Marc-Olivier Frappier and Vanya Filipovic (Mon Lapin, Vin Papillon), Chris Morgan and James Simpkins (Liverpool House) have teamed up with chef Derek Dammann (Maison Publique) to create a kind of culinary supergroup – the Traveling Wilburys of rotisserie chicken......Somewhat counterintuitively, then, comradery, and perhaps a survivors' bond over having made it in an industry known to chew cooks up and spit them out, is bringing chefs together. McKiernan is just one example of chefs partnering with their would-be competitors to open places where the whole is, hopefully, greater than the sum of its parts......
chefs  collaboration  restaurants  restauranteurs  kitchens  cold_storage  commercial_kitchens  experimentation 
november 2018 by jerryking
Caribbean food seems to be the latest cultural commodity available for plunder
October 1, 2017 | The Globe and Mail | ANDRAY DOMISE.

.....Diluted and stripped of its ancestral link to survival and resistance, with "modern twists" added to improve our base and unenlightened cuisine, Caribbean food seems to be the latest cultural commodity available for plunder......Dozens of amazing Caribbean restaurants have lived out their quiet struggle in Toronto for decades, dotting the landscape throughout the inner suburbs in Scarborough, Rexdale, and Eglinton West. There's Rap's, the jerk chicken and patty shop where my mother would take me for lunch after a haircut at Castries barbershop. There's Albert's, a landmark at the corner of St. Clair Avenue and Vaughan Road. And there's the world famous back-ah-yard restaurant The Real Jerk, owned by Ed and Lily Pottinger, who have dealt with the worst of neighbourhood gentrification and real estate discrimination that Toronto has to offer.....But the concept of an "amazing Jamaican restaurant in Toronto," proffered by a restaurateur who has visited my ancestral home a few times, and who intends to package the culture in a fashion true to the brand of a downtown gastro-chain doesn't fill me with hope.
Caribbean  cuisine  cultural_appropriation  Toronto  food  Andray_Domise  exploitation  appreciation  restaurants  restauranteurs  inner_suburbs  parochialism 
october 2017 by jerryking
Jeff Stober: ‘You’re gonna get back what you put into the universe’
Jul. 09, 2017 | The Globe and Mail | SARAH EFRON.
The Globe and Mail
Published Sunday, 6:00AM EDT
Last updated Friday, Jul. 07, 2017 4:51PM EDT
0 Comments PrintLicense article

Jeff Stober is the founder and owner of the Drake Hotel in Toronto. The Drake and its offshoots – the Drake One Fifty restaurant, five Drake General Stores, Drake Devonshire Inn and the new food-focused Drake Commissary – employ more than 500 people.
personal_branding  entrepreneur  restauranteurs  serial_entrepreneur  Toronto  hoteliers  founders 
july 2017 by jerryking
What Hospitality Means to Times Restaurant Critic Pete Wells - The New York Times
By PETE WELLSMAY 3, 2017

a guest is somebody who doesn’t pay: When a friend has you over for a beer, you’re a guest; when you eat in a restaurant and surrender your credit card at the end of the night, you are a customer.

It’s a distinction that restaurants do their best to blur. You even hear it when you’re standing in line at Chipotle or some place like it: “May I help the next guest, please?” But at Union Square Cafe, the choice of words has unique resonance........Mr. Meyer eventually settled on a word to sum up that something more and enshrined it in the name of his company, the Union Square Hospitality Group. From there, the notion of hospitality as the prime directive of restaurant service spread through the land, trickling down to your corner burrito chain.....
restaurants  hospitality  dining  Danny_Meyer  restauranteurs 
may 2017 by jerryking
The Data Behind Dining
FEB 7, 2017 | The Atlantic | BOURREE LAM.

Damian Mogavero, a dining-industry consultant, has analyzed the data behind thousands of restaurants—which dishes get ordered, which servers bring in the highest bills, and even what the weather’s like—and found that these metrics can help inform the decisions and practices of restaurateurs.....Mogavero recently wrote a book about analytics called The Underground Culinary Tour—which is also the name of an annual insider retreat he runs, in which he leads restaurateurs from around the nation to what he considers the most innovative restaurants in New York City, with 15 stops in 24 hours.....they really understood the business problem that I understood, as a frustrated restaurateur. There was not accessible information to make really important business decisions.

Lam: Why is it that the restaurant business tends to be more instinct-driven than data-driven?

Mogavero: It is so creative, and it really attracts innovative and creative people who really enjoy the art and the design of the guest experience. When I was a frustrated restaurateur, I would ask my chefs and managers simple questions, such as: Who are your top and bottom servers? Why did your food costs go up? Why did your labor costs go up? And they would give me blank stares, wrong answers, or make up stuff. The thing that really killed me is why so much time gets spent in administrative B.S.

They were frustrated artists in their own way, because all those questions I was posing were buried in a bunch of Excel spreadsheets. What I like to say is, nothing good ever happens at the back office. You can't make customers happy and you can’t cook great food there. That was the business problem that I saw. I assembled a chef, a sommelier, a restaurant manager, and three techies as the founding team of the company. The message was: We’re going to create software, so you can get back to what you love to do with a more profitable operation.......Mogavero: Because information is flowing so quickly, you’re likely to see trends from a big city go to a secondary city more often. But you’ll see regional trends come to the big city as well. It’s all part of this information flow that’s more transparent and faster. The secondary-market awakening is coupled with the fact that it’s really expensive for chefs to live in big cities, and we’re seeing many chefs leaving the big cities.
bullshitake  dining  data  books  restaurants  data_driven  New_York_City  innovation  restauranteurs  analytics  back-office  information_flows  secondary_markets 
may 2017 by jerryking
Pied a Terre restauranteur dips a toe into barbecue chains
October 23, 2015 | Financial Times | Malcolm Moore

Malcolm Moore on a perfectionist adding casual dining to his repertoire

David Moore says he is not a perfectionist but he is fibbing. For 25 ye...
casual_dining  restaurants  restauranteurs  BBQ  London  United_Kingdom 
december 2015 by jerryking
Do effective companies like Amazon really require bad bosses? - The Globe and Mail
DENISE BALKISSOON
Special to The Globe and Mail
Published Thursday, Aug. 20, 2015
leaders  leadership  Amazon  restauranteurs 
august 2015 by jerryking
Lunch with the FT: Jeremy King - FT.com
September 26, 2014 | FT | By Susie Boyt.

“Great restaurants should not define things, they should be the catalyst for things to happen.”...The thought that goes into his establishments, King tells me is, designed to create atmosphere and possibilities, leaving star billing to the diner. ...What, I ask him, is the secret of such a longstanding partnership?
“I always think the secret of a great relationship is [that] when one of the pair asserts an opinion and the other disagrees, the other examines and looks for the virtue in the person’s argument before looking for the downside.”
restaurants  restauranteurs  hospitality  hotels  partnerships  disagreements  argumentation  dining 
september 2014 by jerryking
Chef Michael Bonacini’s five top tips for success
COURTNEY SHEA
Published Sunday, Mar. 16 2014
Keep your eye on the oven

In terms of the mistakes I see from the contestants on Masterchef Canada, the most common thing is that a cook will lose focus. When you’re in the kitchen, this is the most important thing and it’s that much harder because of the competition and the cameras. It’s so easy to let your mind wander for a second and all of a sudden you’re heading off in three or four different directions. Focus is what will allow you to stick to a vision and hopefully deliver a good product. T
Pay to be picky [jk...be conservative, be discerning, be picky, be selective, say "no"]
Peter [Oliver] and I get a lot of offers to do restaurants – a new build, taking over an existing establishment, a hotel. The first question we ask ourselves is, does it fit the brand? The landlord, the building, the location – do all of these things align with who we are and where we want to go? Then there are the business aspects. What is the rent? What are the build-out costs? There are so many checkpoints that we go through. Eight times out of 10, it’s a pretty quick no. Being very discerning about the projects we get involved with has allowed us to maintain our reputation for so many years.
Lots in a name
Don’t be a rose-tinted restaurateur
Consistent is better than cool
brands  checklists  chefs  consistency  discernment  entrepreneur  focus  ksfs  monotasking  personal_branding  questions  reputation  restaurants  restauranteurs  say_"no"  selectivity  tips 
march 2014 by jerryking
Tailgate Parties by Joey Campanaro of New York City's the Little Owl and Market Table Restaurants - WSJ.com
Oct. 16, 2013 | WSJ | By Cheryl Lu-Lien Tan

"He often throws two tailgating parties per football season. He starts with the guest list: "Any more than eight is a crowd."

He likes to prep dishes the day before, aiming to get as much cooking done as possible in case it rains. If he is serving sausages with peppers and tomato sauce, he often makes the sauce a day ahead and freezes it. He cooks the sausages ahead of time so all he needs to do is grill or sauté them a little at the stadium. Sometimes, he'll make a batch of German potato salad.

This fall, Mr. Campanaro is planning to serve clams as well, so he'll whip up and freeze a batch of compound butter the day before. "Whatever's frozen, if you put that in the cooler, travels well and also helps to keep everything else in there cold," he says. "
restauranteurs  NFL  picnics  howto  entertaining 
october 2013 by jerryking
Drake expectations: How Jeff Stober is going big with design
Sep. 28 2013 | The Globe and Mail| ALEX BOZIKOVIC

Drake One Fifty shows the scope of Mr. Stober’s ambition, for his businesses and for the unusual design sensibility that sets them apart. This is a restaurant, but it is also a brand extension: “Drake without beds,” as Mr. Stober puts it. Will it work on Bay Street?...Mr. Stober’s credos, and it has turned this former IT-industry entrepreneur into a hospitality impresario and, he is hoping, a Toronto ambassador of design.

At some point, the Drake style became a brand and the heart of a business. The enterprise includes Drake One Fifty, the hotel, three retail stores, and as of April another hotel, Drake Devonshire, in Prince Edward County, designed by Mr. Tong’s office. All carry a blend of materials and products that evoke urban thrift-shop Canadiana with hints of Europe and a big dash of Brooklyn.

After that comes an expansion of the original Drake Hotel that will add about 20 rooms and new event space, and then, Mr. Stober hopes, a hotel-restaurant-cultural venue, taking over an entire building in “a fabulous American city.” (Mr. Stober has a second home in Manhattan.)
design  entrepreneur  hoteliers  restauranteurs  Bay_Street  brands  retailers  boutique_hotels 
october 2013 by jerryking
Ink Entertainment CEO Charles Khabouth’s 7 tips for success - The Globe and Mail
Jul. 26 2013 | The Globe and Mail | by COURTNEY SHEA.

To come to my party, be in my corner

At the beginning of September my phone starts ringing non-stop. People who I haven’t heard from in months will call because they want to get into a TIFF party at one of my venues. I have my go-to excuses. I’ll say that the company throwing the event has hired private security or that it’s my venue, but it’s not my event. The truth is I can get anybody I want into any event – that’s part of the contract, but I just don’t want to be used. That said, if I have a great client who supports us throughout the year, I am happy to be able to get them into an event. It’s important to recognize the people who keep your business going.
CEOs  entertainment  entertainment_industry  Charles_Khabouth  restauranteurs  meetings  tips  ksfs  entrepreneur  Toronto  TIFF  serving_others  serial_entrepreneur 
august 2013 by jerryking
Where Food's Headed Ñext - WSJ.com
February 15, 2013 | WSJ | By GEORGE SEMLER.

At this year's Madrid Fusión summit, the world's chefs came together again to forecast our culinary future
food  future  restauranteurs  chefs 
april 2013 by jerryking
Superchef Daniel Boulud gets it right in Montreal - The Globe and Mail
CHRIS NUTTALL-SMITH

MONTREAL — The Globe and Mail

Published Tuesday, Sep. 25 2012,
Daniel_Boulud  restauranteurs  restaurants  Montreal  Toronto 
september 2012 by jerryking
Mayhem on the Menu: Snow-Storm in August - WSJ.com
July 17, 2012 | WSJ | book review by Fergus M. Bordewich reviews a "Snow-Storm in August," by author Jefferson Morley who describes a race riot in antebellum Washington triggered by proslavery passion, abolitionist literature and a rumor about a black restaurateur.

Article
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abolition  African-Americans  antebellum  books  book_reviews  mayhem  racial_animus  racial_violence  racism  restauranteurs  riots  slavery  violence  Washington_D.C. 
july 2012 by jerryking
Jason Gay: Italian for Dinner, a Triathlon for Dessert - WSJ.com
DECEMBER 9, 2011
Italian for Dinner, a Triathlon for Dessert
By JASON GAY
Eataly  restauranteurs  exercise  fitness  running 
december 2011 by jerryking
Food Fight: Top Chef's Roast - WSJ.com
NOVEMBER 10, 2011 | WSJ ! Robert Frank
Food Fight: Top Chef's Roast of Bankers Lands Him in Hot Water
Mario Batali Irks His Customer Base by Likening Financiers to Hitler and Stalin.
Mario_Batali  restauranteurs  Wall_Street  personal_branding 
november 2011 by jerryking
You eat meat, so why not blood? Chefs strive to warm up diners to the red stuff - The Globe and Mail
chris nuttall-smith
From Wednesday's Globe and Mail
Published Tuesday, Oct. 18, 2011

There's a wave of not-your-usual blood dishes turning up on influential menus in Canada and the United States...There’s a very good chance, in other words, that your dinner is about to get bloody.

To be sure, this is nothing new to most Europeans – from black pudding to morcilla to Poland’s duck blood soup, the continent has almost too many blood recipes to count. Blood dishes are also common across South and Central America, Africa and most of Asia; you can find blood tofu in many Chinese grocery stores in Canada; some Vietnamese restaurants also offer pork blood pho.
offal  restauranteurs  restaurants  carnivore  meat  Chris_Nuttall-Smith 
october 2011 by jerryking
Daniel Rose's Porcini Toasts With Eggplant | Slow Food Fast - WSJ.com
SEPTEMBER 25, 2010 | Wall Street Journal | By DANIEL ROSE. Porcini Toasts with Eggplant
The first of four recipes by guest chef Daniel Rose.
restauranteurs  eggplants  mushrooms  recipes  Daniel_Rose 
september 2010 by jerryking
Eataly comes to New York
Sep. 04, 2010 | The Globe and Mail | Julie Besonen. Eataly:
open daily from 10 a.m. to 11 p.m.; 200 Fifth Ave. (23rd St.), New York;
212-229-2560;
Italian  travel  New_York_City  food  grocery  restauranteurs  gourmands  Mario_Batali  Eataly 
september 2010 by jerryking
Book Excerpt: Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food -
September 2, 2010 | BusinessWeek | by Ferran Adrià. An excerpt
from a book by renown chef, Adrià, credited with revolutionizing modern
cooking through the development of widely copied "scientific"
techniques (e.g. spherification). Adrià now seeks to understand the
physical & chemical principles on which his art is based, and to
share that understanding with colleagues. Adrià has invested the
proceeds of his celebrity in the creation of new ideas about food. The
Harvard collaboration is not a new direction—it's the continuation of a
career spent in rigorous pursuit of innovation. A good deal of the work
goes on not in the kitchen at El Bulli but in a Barcelona workshop
(elBulli Taller), where the art and science of Ferran Adrià undergo
constant reinvention. There, chefs are required to keep extensive and
detailed records of everything they do, the failures as well as the
successes—on paper and with digital cameras.
chefs  food  reinvention  restaurants  restauranteurs  Harvard  innovation  inspiration  creativity  Ferran_Adrià  gourmands  books  El_Bulli  digital_cameras 
september 2010 by jerryking
Eateries open on same block — again
Jul 02 2010 | thestar.com | By Amy Pataki Restaurant Critic
Toronto  restaurants  Italian  restauranteurs 
july 2010 by jerryking
Mario Batali Has Plans in Singapore, New York and Orange County - WSJ.com
JULY 3, 2010 | Wall Street Journal | By KATY MCLAUGHLIN.
Batali Fires All Burners. Next for the chef: a Singapore eatery, a New
York grocery, grandmas on TV. Mario Batali, whose collection of 14
upscale restaurants in New York, Los Angeles and Las Vegas had $140
million in sales last year, he says, will chart new territory this year.
He's getting into the grocery business with a 50,000-square-foot
Italian gourmet emporium in Manhattan, slated for mid-September. For the
first time, his company is replicating restaurant concepts: His Mozza
restaurants will open in Singapore this fall, and most likely there will
be a Pizzeria Mozza in Orange County next spring. He also plans a
television show in which "the old babes" of Sicily—Italian
grandmothers—show him their secrets.
recipes  restauranteurs  Mario_Batali  branding  inspiration  interviews  restaurants  pasta  Katy_McLaughlin 
july 2010 by jerryking
Mastering the Art of Roast Chicken
May/June 2007 | Departures | By Reggie Nadelson. As she
continues her journey toward competence in the kitchen, Reggie Nadelson
visits Heston Blumenthal, the chef they call the Einstein of the
restaurant set. His restaurant, the Fat Duck, has three Michelin stars
(only two others in Britain can claim the same) and has been called the
best in the world.
recipes  roasted  chicken  foodies  gourmands  gourmet  restaurants  restauranteurs 
january 2010 by jerryking
Union Square Cafe’s Danny Meyer Makes a Fast-Food Chain - NYTimes.com
December 15, 2009 | New York Times | By GLENN COLLINS.
Article focuses on the global-expansion vision of the Shake Shack, Danny
Meyer’s mini-chain of burger-and-custard stands.
Danny_Meyer  fast-food  growth  restauranteurs  hamburgers  Shake_Shack 
december 2009 by jerryking
How the Bazaar by Jose Andres Is Changing Restaurants - WSJ.com
DECEMBER 10, 2009 | Wall street Journal | by KATY MCLAUGHLIN.
Restaurant of the Future? [To survive the economic downturn] ...A new
model is changing the dining landscape across the country. The rise of
small plates, big bars and hotel restaurants.
restaurants  restauranteurs  luxury  economic_downturn  business_models  Katy_McLaughlin 
december 2009 by jerryking
Foodies' next frontier
Wednesday, Oct. 20, 2004 | The Globe and Mail | by BEN KING
Special to The Globe and Mail. U.K. chef Heston Blumenthal may not star
in his own TV show, but his Fat Duck restaurant near London is breaking
gastronomic rules, earning Michelin stars and drawing gourmands from far
and wide
gourmet  gourmands  restaurants  restauranteurs  restaurant_reviews  foodies 
november 2009 by jerryking
What the Last Meal Taught Him
October 27, 2009 | NYTimes.com | By KIM SEVERSON
For a few great years, Mr. Keller finally knew what it meant to have a
dad around.

“Just to sit with your father and have a beer and smoke a cigar, that is
really important,” Mr. Keller said. "The chef, who has built his
professional life on a devotion to precision, analysis and control that
borders on the obsessive, came to understand in new ways that life is
messy, friends and colleagues say." “It is so important to have
relationships,” he said.
relationships  fatherhood  restauranteurs 
october 2009 by jerryking
The Momofuku Cookbook by David Chang - WSJ.com
OCTOBER 16, 2009 | Wall Street Journal | By KATY MCLAUGHLIN
.Recipe for an Outrageous Cookbook.
A dish that calls for boiling a pig's head (use a blowtorch to dispense
with any hairy patches). Liberal use of profanity. David Chang's
confrontational approach to cookbook writing.
Asian  books  food  fusion  cookbooks  David_Chang  Momofuku  restaurants  restauranteurs 
october 2009 by jerryking
Frisée to Finance, It Has to Be Perfect for Daniel Boulud - NYTimes.com
May 16, 2009 | New York Times | By DAVID SEGAL. Article
profiles chef and co-owner Daniel Boulud as he prepares to open a new
restaurant called DBGB in the middle of an economic downturn. Daniel's
firm, The Dinex Group, a management company he co-founded, oversees an
operation with more than 900 employees in markets as far-flung as
Beijing and Vancouver. Creating a restaurant is an endless series of
decisions — the first few large (menu, location) and the next 7,000,000
tiny (where to hide an electrical cord). If there’s a guiding principle,
it’s a preference for econo-class over luxury, without stinting on
quality.
restaurants  start_ups  Daniel_Boulud  restauranteurs  decision_making 
may 2009 by jerryking
Grand Openings in Grim Times - WSJ.com
FEBRUARY 27, 2009, WSJ article by KATY MCLAUGHLIN on contrarian
chefs who are opening lavish new restaurants. Will they get burned?
opportunistic  restaurants  luxury  cost-cutting  restauranteurs  Katy_McLaughlin  hard_times 
march 2009 by jerryking
Expanding in a Wall Street Crisis - WSJ.com
Sept. 27-28, 2008 | Wall Street Journal | by Katy McLaughlin.
Article details plans by chef David Bouley to open multiple new
locations despite the unfolding of the worst financial crisis in
decades.
business_development  restaurant_reviews  food  restaurants  economic_downturn  David_Bouley  restauranteurs  Katy_McLaughlin 
january 2009 by jerryking

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