NEW YORK, NY - In a celebration of the independent restaurant owner, and perhaps a celebration of its extremely successful $1 billion IPO last week, US Foods brought five of America’s “hidden culinary gems” to cook up some of the hottest menu items in the country at the first-ever fully functioning outdoor kitchen in front of the New York Stock Exchange (NYSE). On Thursday, May 26th, from 9am to 12pm, the company featured independent restaurant owner/VIP Chefs to bring attention to this under-resourced sector of the $782 billion restaurant industry. 

“55% of America’s restaurants are independently owned, yet more than 60% close within the first year. US Foods wants to shine a spotlight on these local chefs and their impact on the way America eats today,” the company shared in a press release. “Industry group technomic predicts sales at independent restaurants and small chains to grow at 3.2% over the next five years while regional and national chains will grow at only 1.2% and 1.7% respectively, making this group an increasingly vital part of the American food industry.” 

US Foods invited the following five Chefs to cook at the NYSE, according to a press release:

Brian Ellis, The Smith – New York, NY:  

Brian Ellis has served as the first executive chef at the first Smith restaurant since its opening in 2007 in the East Village. The Smith now has 4 locations throughout Manhattan, with each menu featuring a selection of farm-fresh, familiar, and creative bistro dishes. The Smith works closely with local farmers and purveyors to source food from people they know and trust.

Ellis served Toasted Ricotta Gnocchi with White Truffle Cream.

Donna Lee, Brown Bag Seafood – Chicago, IL:  

With a vision for seafood, Donna Lee took it upon herself to bring Chicagoans fresh, quality fish accessibly, quickly, and affordably. Brown Bag Seafood is a fast casual restaurant, or as Lee calls it, a “glorified seafood shack.” Since 2014, the restaurant has been the go-to spot in the Chicago Loop to get reasonably priced seafood that is responsibly sourced, tasty, and healthful.

Lee served Crispy Cod with Summer Corn Slaw.

Kenneth Danko, Devilicious – Temecula, CA: 

For father and son duo Bob and Kenneth Danko, built their empire serving everything from truffle fries to pork belly sliders to duck confit grilled cheese sandwiches all over southern California. Their Devilicious food trucks have been recognized by The Food Network, The Cooking Channel, and recently spurred a brick and mortar restaurant serving the same “food so good it’s bad” in Temecula, CA. 

Dank served a Lobster Roll with Shallot Tarragon Aioli, alongside Devilicious! House Chips. 

Cristy Nolton, Yeah Burger – Atlanta, GA: 

Cristy Nolton and her restaurant, Yeah Burger, take burgers to the next level. Nolton serves up her organic, gluten-free, and eco-friendly fare that has made Yeah Burger one of the "10 Favorite Burger Spots" in America, according to BON APPETIT.

Noton served a Grass Fed Beef Slider, with Fig Jam, Caramelized Onions, and Goat Cheese on a Brioche Roll.

Gaurav “G” Patel’, Eschelon Experiences – Raleigh, NC:  

Only 10 years old when he came to the United States with his family from India, G Patel did not speak any English, but already was growing small crops as child to earn money for school supplies. 21 years later, Patel is a staple in the North Carolina Triangle dining scene, owning six top-ranking Triangle restaurants and employing more than 300 people in the area. 

Patel served Pork Belly Al Pastor, with Smoky Stone Ground Grits, a Guajillo Chili Sauce, and Jicama Chow Chow.

Also served at the event was a vegetarian option, Pickled Superfood with a spicy sauce, and kale chips.

For more on US Foods and the company’s appreciation of this undervalued sector of the foodservice industry, stay tuned to AndNowUKnow.

US Foods