The New York Times profiled prolific chef Jean-Georges Vongerichten, trying to get to the bottom of how he is able to open and manage so many restaurants. The current roster is 38 globally, with 14 here in NYC, two of which he opened this past spring. The process to get to that answer revealed some interesting details about the JGV empire:

  • The group employs 5,000 people in 12 countries.
  • Vongerichten rotates eating at his restaurants daily to keep quality control.
  • He was only able to get into the kitchen of Paris Cafe at TWA Hotel two days before opening.
  • Most of his restaurants are management deals, meaning Jean-Georges Management designs a restaurant and runs the kitchen for a percentage of gross revenue and a percentage of net profit, but a partner owns the space and handles payroll.
  • Three-quarters of Vongerichten’s total revenue is through these management deals.
  • Jean-Georges on Central Park pulls in $25 million a year in revenue, but it costs more than that to run.
  • Vongerichten develops his recipes down to the gram to ensure consistency.

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