Mike Minelli of Passerelle Bistro in Greenville, S.C., faced a path to restaurant ownership that was very different from that of most operators, having bought the concept from Table 301 as an employee.
Chris Williams of Lucille’s Hospitality Group in Houston, who hosted then-presidential contender Joe Biden in 2020 when he came to pay respects to the family of George Floyd, is planning four new concepts for 2022.
Geri Guidote Hernandez of Savory Crust, a Chicago empanada concept, is capitalizing on pre-pandemic shifts to takeout and delivery-only to bring the restaurant to airports.
Philip Camino of Fellow and Imari in Los Angeles brings together an all-star cast at the new concepts, which launched just as California emerged from pandemic restrictions.
Alvaro Perez Miranda has two new concepts, Wabi Sabi and Hiyakawa, bringing a true taste of Japan to Miami.
Felicia Mayden is turning Chicago’s café Lovage into a warm and welcoming oasis by creating pastries with personality as executive pastry chef while she dreamed of opening her own coffeeshop someday.
Alison Settle of Barn8 near Louisville makes the connection between farm and table, celebrating the best of Kentucky’s seasonal produce, bourbon and horses.
George Madosky, the chef de cuisine at Fork in Philadelphia, keeps the iconic restaurant fresh, having led the concept since the early days of the pandemic and onto the road to recovery.
Sophina Uong of Mister Mao in New Orleans has kept the party going through a pandemic, hurricanes and labor issues.
