Chef Daniel Patterson began building a restaurant group with the debut of Coi in 2006, described as a “small, quirky, fine-dining restaurant” that made a mark in Northern California.
The restaurant world can’t help but watch Danny Meyer.
Thomas Keller’s name has been a symbol for the top echelon of American fine dining for years.
Troy Guard likes to use the phrase “continental social food” to describe what he does at his TAG Restaurant Group.
Originally from Lyon, France, chef Daniel Boulud arrived in New York in 1982 and began building an empire around soulful, seasonal French cooking.
CookNSolo is building a diverse portfolio of restaurants on the East Coast.