I’ve been restauranting for quite some time. Throughout the growth of my career I saw far too frequently what wasn’t working and what I didn’t want in terms of being a hospitality group owner.
That inspired me to want to make some changes and try to be the example. It’s certainly been difficult since currently there’s no “guidebook” or structure in how to build a company in my vision. But! We’re getting there through consistent positive choices. We put people over profits and know in the long term that will benefit us all – our pockets, but more importantly the kindness we bring to the world. We are people who work with people who create experiences for people. Putting people first seems like a no brainer, so we’re walking the walk.
Team
Jonah Eagan
I was a jazz trumpet player and only later in life found a passion in food to express my creativity. I want to build and run happy kitchens, not the ones that I was brought up in or those that have existed historically. I don’t like being called chef… we are all people and should be called by our names. Each of us contributes uniquely and powerfully to the success of each restaurant. I aim to create a fulfilled united team in our group, offering sustainable career plans and growth to each staff member. All the while creating beautiful food that is sustainably sourced.
Michelle Watanabe
I started at The Fat Radish in LES in 2013 after answering an Craigslist ad for a reservationist. In the last 9 years with the company, I have worn many hats from Host to Events Director but never found the position that felt just right. When Natalie joined the team, only then did I learn there is a place in Operations for individuals who love food as much as Chefs, appreciate the details of service as much as Managers, but find more excitement in supporting those teams from behind the scene (and with a good excel sheet).
It's never been about a title or the position, it's about being a part of an insanely hard working hospitality community, from the pot washer & food runner to the Manager, who make restaurants the place where people want to spend their time.