If there is a chef sought after for opening in splashy hotels, it is Jean-Georges Vongerichten, whose group operates concepts in top properties around the world.
Make It Nice is a relatively young multiconcept group, but co-owners Daniel Humm and Will Guidara have been making their mark on New York’s fine-dining scene for 11 years.
Born in Egypt and raised in the Pacific Northwest, Michael Mina is a Culinary Institute of America alum who spent his early years in the kitchen at Charlie Palmer’s Aureole in New York.
A key player in the Los Angeles restaurant world is The Lucques Group.
Jose Garces is an Ecuadorian-American chef who once beat Bobby Flay on “Iron Chef.”
José Andrés could be described as a force of nature.
Front Burner Restaurants straddles the sometimes disparate worlds of chain and independent restaurants with the 81-unit “breastaurant” concept Twin Peaks and one-offs like Mexican Sugar and Ida Claire.
This year, Major Food Group brought to fruition a massive project that made headlines.
With the debut of R.J. Grunts in 1971, Richard Melman launched what has become a multiconcept restaurant empire