Leadership
Individuals influencing the direction of the restaurant industry
Leadership
Get to Know: Chance Carlisle
Why LYFE Kitchen President and CEO Chance Carlisle? He’s juggling franchisor, franchisee and fatherhood.
Leadership
The synergist: Steve DeSutter
Franchisees are known to worry when their franchisor has multiple and potentially competitive brands in its fold. How do they know the secrets and strengths of their chain won’t be shared with a sister operation, undercutting the distinction of where they’ve plunked considerable money?
Southern cuisine has long been characterized as a style of cooking that’s unhealthy. But at Big Jones, a fine-dining restaurant in Chicago, Southern means something entirely different—sustainability, seasonality and history. By focusing on authentic, sustainably-sourced ingredients, Paul Fehribach, executive chef and co-owner of Big Jones, showcases a style of cooking that’s true to the traditions of the dishes he creates.
The South might be just as famous for its hospitality as it is for its food. It’s no surprise, then, to find a warm, neighborhood restaurant with flavor-forward cuisine right in the heart of South Carolina Lowcountry—and that’s exactly what Kevin Johnson, executive chef and owner, has created at The Grocery.