Craig Koketsu Named Executive Chef of Manhattan Ocean Club
November 12 2003 - 7:30AM
PR Newswire (US)
Craig Koketsu Named Executive Chef of Manhattan Ocean Club Former
Executive Sous Chef of Lespinasse to Head New Kitchen NEW YORK,
Nov. 12 /PRNewswire-FirstCall/ -- Smith & Wollensky Restaurant
Group, Inc today announced that Craig Koketsu has been appointed
Executive Chef at Manhattan Ocean Club. Chef Koketsu will oversee
several exciting changes at the restaurant, including a complete
renovation of the kitchen, expanded front bar area, new uniforms
and a completely revamped menu. The changes are scheduled to be
unveiled in January 2004. (Logo:
http://www.newscom.com/cgi-bin/prnh/20020904/SWRGLOGO ) Chef
Koketsu was most recently Executive Sous Chef at Lespinasse, where
he worked for seven years and trained under both Gray Kunz and
Christian Delouvrier. While there, he developed an innovative
style, influenced by progressive Asian and rustic French cuisine,
and his signature dish, Patagonia shrimp with grapefruit and
elderflower, was widely renowned as a customer favorite. Before
joining Lespinasse, he worked at the famed restaurant, Stars, under
James Beard Award winner Jeremiah Tower. "We are very excited to
have an innovative young chef of Craig's high caliber at Manhattan
Ocean Club," said Alan Stillman, Chairman and CEO of Smith and
Wollensky Restaurant Group. "He has worked with some of the top
talent in the industry, and his passion for cooking is second to
none. Craig's vision for the restaurant's new menu and kitchen will
significantly add to Manhattan Ocean Club's reputation as one of
New York's top seafood restaurants." Chef Koketsu's new menu will
feature unique ingredients and inventive dishes including Halibut
with taro root cake and green papaya. Kitchen renovations will
include the installation of planchas, high temperature griddles,
which will facilitate the creation of Chef Koketsu's diverse
cuisine. "I've been presented with the chance-of-a-lifetime to
transform the kitchen of one of New York's finest restaurants,"
said Chef Koketsu. "I look forward to the challenge and hope to
provide patrons with a first-rate dining experience reflective of
my experience working with some of the world's top chefs." Opened
in 1984, Manhattan Ocean Club is located on 58th Street between 5th
and 6th Avenue. The midtown gem boasts fresh fish and fine wines
and was renovated 15 months ago by restaurant design phenom, Adam
Tihany. The handsome dining areas are decorated with more than 50
wall niches exhibiting signed Picasso ceramics. Jonathan Parker,
the previous Executive Chef, has left to pursue other interests.
About Smith & Wollensky Restaurant Group: The Smith &
Wollensky Restaurant Group develops, owns and operates high-end,
high-volume restaurants in major cities across the United States.
The original Smith & Wollensky, a traditional New York
steakhouse, opened in 1977 and is currently the largest-grossing a
la carte restaurant in the country. Since its inception, the
company has grown to include 18 restaurants, including Smith &
Wollensky in New York, Miami Beach, Chicago, New Orleans, Las
Vegas, Washington, D.C., Philadelphia, Columbus, Dallas, Houston
(Jan. 2004) and Boston (June 2004). SWRG also operates seven other
restaurants in New York and Chicago, including Cite, Maloney &
Porcelli, Manhattan Ocean Club, Mrs. Park's Tavern, ONEc.p.s., Park
Avenue Cafe and The Post House. Except for historical information
contained herein, the statements made in this press release
regarding the Company's business, strategy and results of
operations are forward-looking statements which are based on
management's beliefs as well as on a number of assumptions
concerning future events made with information currently available
to management. Readers are cautioned not to put undue reliance on
such forward-looking statements, which are not a guarantee of
performance and are subject to a number of uncertainties and other
factors, many of which are outside the Company's control,
including: economic conditions generally and in each of the markets
in which we are located, the amount of sales contributed by new and
existing restaurants, labor costs for our personnel, fluctuations
in the cost of food products, changes in consumer preferences, the
level of competition from existing or new competitors in the
high-end segment of the restaurant industry, and our success in
implementing our growth strategy. These factors could cause actual
results to differ materially from such statements. For a more
detailed description of the factors that could cause such a
difference, please see the Company's filings with the Securities
and Exchange Commission. The Company disclaims any intention or
obligation to update or revise any forward-looking statements,
whether as a result of new information, future events or otherwise.
http://www.newscom.com/cgi-bin/prnh/20020904/SWRGLOGODATASOURCE:
Smith & Wollensky Restaurant Group CONTACT: David Shein of
RFBinder Partners, +1-212-994-7514, Mobile - +1-917-613-8881, , for
Smith & Wollensky Restaurant Group, Inc
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