We dream of a restaurant industry where workers are paid a living wage, where the imbalance between what front- and back-of-house staff earns disappears. In an effort to be part of the solution, we pay our team well beyond the industry standard to encourage other restaurants to do the same.

We aim to be a restaurant group that takes great care of its staff, who are trying to better themselves and be extraordinary. We enjoy seeing them hang out and have fun with each other after work knowing that they don’t have to worry about how they’re going to pay their bills.

We encourage collaboration in our kitchens, creating spaces to learn and share ideas instead of dictatorships that stifle curiosity and creativity. We train cooks to be leaders and manage up, taking ownership of not only themselves but also of the team so that we can get 1% better collectively every day.

“I used to question everything, even in high school.” Kenny said. “My teachers didn’t like me because I would ask so many questions. I wasn’t trying to question them; I was just asking questions. It was the same with chefs. They knew, but instead answered, “because I fucking said so.”

Working for different types of chefs, we learned what types of restaurants we wanted to run and what kinds of ethics and morals we would adhere to. The main goal will always be to support and uplift our staff.

“I want to take care of as many people as possible,” Kenny said. “When I started I thought, if I manage over five people in one restaurant, I can start there and then when I open more restaurants and hire more people, I can take care of more people in better ways than other people have treated us.”