this is the content that should describe how cool all of the special projects might be

    Basalt
  • Honolulu
  • Basalt is our signature 150+ seat restaurant. Overseen by Corporate Executive Chef Kelly Degala and Executive Chef Keith Steel Kong, Basalt is committed to serving remarkable food that is fresh, sustainable, and locally sourced. Our dramatic open kitchen is a show-stopper with much to watch and enjoy while dining on our global cuisine accented with local flavors. Our Executive Pastry Chef Mayumi Yamamoto creates luscious desserts to entice our most discriminating guests, who can also expect our service to be on point under the skillful guidance of Basalt General Manager Shing Chin. While visiting, check out our beautiful hand-blown glass votives and hand-crafted pottery vases evoking Basalt’s name and reflecting our volcanic roots as an Island community.

    • Courtesy of Basalt
  • Restaurant
  • Project Drawings
    Proxi
  • Chicago
  • Through a fresh and innovative American lens, Proxi, a sister restaurant to Partner and Executive Chef Andrew Zimmerman’s Sepia, scours the most culinary-rich corners of the globe to inspire a menu that celebrates the bold flavors of multicultural street foods through pristine ingredients. Located in Chicago’s West Loop neighborhood along Restaurant Row, Proxi unites an award-winning team to transport its guests around the world, beginning with cuisine and extending to an eclectic beverage program focused on worldly inspirations and diverse, exotic ingredients. Casual, yet fast-paced service guides Proxi’s international culinary experience, with fine-dining standards and in-depth product knowledge leading the charge, balanced by genuine energy and enthusiasm. Designed by award winning Meyer Davis, the restaurant’s undeniable elegance sets the stage, yet its raw industrial elements and warm, inviting furnishings find middle ground in a chic, mid-century brasserie.

    • Courtesy of Proxi
  • Restaurant
  • Project Drawings
    Publican Anker
  • Chicago
  • Publican Anker is an homage to the early 20th century saloons and breweries that once comprised Chicago’s Wicker Park neighborhood. Our mission is to capture the spirit of those timeless establishments and translate it to guests in a way that feels storied and modern all at once.

    With a menu focused on light, clean and rustic fare, Anker will serve as the perfect respite from the chaos of North, Milwaukee and Damen; a place where friends, coworkers and loved ones can gather for a quick bite, a special occasion or a full-on dining experience.

    • Courtesy of Publican Anker
  • Restaurant
  • Project Drawings
    The Culinary Institute of the Pacific
  • Honolulu
  • University/School
  • Project Drawings
      Senia
    • Honolulu
    • At Senia, we celebrate crossing paths and sharing aloha. We created our restaurant with a clear goal in mind: to make delicious food and well-crafted drinks in a convivial, relaxed environment.

      A collaboration between Hawaii chef Chris Kajioka and UK chef Anthony Rush, Senia represents a shared culinary evolution influenced by the chefs’ different cultural experiences and backgrounds. Their regional American cuisine brings together and showcases their diverse cooking styles with dishes that explore and celebrate Hawaii’s abundance of beautiful ingredients.

      Whether guests enjoy a casual lunch or dinner in the dining room, or visit the Chefs’ Counter for an in-depth gastronomic journey, we welcome everyone to the table.

      Senia is located in Honolulu’s historic Chinatown. Known for its lively energy and colorful past, the neighborhood has become the epicenter of Honolulu’s culinary landscape and is quickly gaining a reputation as a national food and drink hub.

      • Courtesy of Senia
    • Restaurant
    • Project Drawings
      Eating House 1849
    • Waikiki
    • After a successful debut on the island of Kauai, acclaimed chef and James Beard award winner Chef Roy Yamaguchi opened his second Eating House 1849 restaurant on August 25 at the iconic International Market Place – steps away from world famous Waikiki Beach.

      Yamaguchi presents contemporary plantation cuisine shaped by Hawaii’s diverse culinary history and pays homage to Peter Fernandez, who as the story goes, opened one of the first restaurants in Hawaii called Eating House which sourced what was available from local farmers, ranchers, foragers and fishermen.

      Yamaguchi also draws inspiration from his grandfather, who owned a tavern in Wailuku, Maui during the 1940s, which featured an array of ethnic local-style comfort foods. With Japanese, Chinese, Portuguese, Puerto Rican and Filipino influences, Eating House 1849 showcases home-style plates with a modern twist.

      • Courtesy of Eating House 1849
    • Restaurant
    • Project Drawings
      Bluegold
    • Huntington Beach
    • Bluegold celebrates Southern California’s land, from citrus groves to the rocky coast, with a renewal of the coastal California eatery (Bluegold’s name was inspired by the point where the sunset hits the ocean on the horizon). With Bluegold, the Blackhouse team seeks to take farm-to-table back to its roots; to a time where leisure met cuisine and culture was drawn from the earth and sea. From fresh oysters in the steam kettle to a savory steak grilled over charcoal, Bluegold reimagines the seaside dining experience.

      • Courtesy of Bluegold
    • Restaurant
    • Project Drawings
      Loquita
    • Santa Barbara
    • Loquita showcases the flavors and traditional cooking methods of Spain with hot and cold tapas, wood-fired seafood, grilled meats and three types of paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. Whether you want to dine in the lively indoor dining room or around a cosy fireplace on the romantic patio, Loquita is the perfect spot to gather while in the Waterfront district of downtown Santa Barbara.

      • Courtesy of Loquita
    • Restaurant
    • Project Drawings
      Ironside Fish & Oyster
    • San Diego
    • Ironside Fish & Oyster is Executive Chef & Partner Jason McLeod’s contemporary interpretation of the classic fish house & oyster bar. At the epicenter of Ironside’s stunning 1920s-era warehouse, an impressive raw bar is one of three open-air culinary hubs offerings guests a daily changing menu of bivalves, oyster flights, crudos, crab claws, seafood platters, house made mignonettes and more. The in-house bakery and European-style open kitchen each features their own unique chef’s table, and a five-foot live lobster tank houses crustaceans from the coasts of Baja, Maine and beyond. Alongside the raw bar and bakery, McLeod’s culinary program features an extensive menu of seafood-heavy specialties.

      • Courtesy of Ironside Fish & Oyster
    • Restaurant
    • Project Drawings
      Gramercy Tavern
    • New York City
    • For over two decades, Gramercy Tavern’s contemporary American cooking, warm hospitality, and unparalleled service has garnered the restaurant nine James Beard Awards –including ‘Outstanding Restaurant’ and ‘Outstanding Chef in America’ –and earned its spot at the top of Zagat Survey’s ‘Most Popular’ list. Executive Chef and Partner Michael Anthony’s menu consists of elegant dishes with a rustic influence that showcase the restaurant’s relationships with local farms and purveyors. Gramercy Tavern offers two distinct dining experiences: the Tavern and the Dining Room. The Tavern serves an à la carte menu in a casual, walk-in setting and a daily four-course tasting menu at dinner. The Dining Room serves à la carte and tasting menus at lunch and a selection of prix fixe tasting menus for dinner.

      • Courtesy of Gramercy Tavern
    • Restaurant
    • Project Drawings
      The Perennial
    • San Francisco
    • The Perennial is a restaurant and bar that champions progressive farming. Agriculture has the potential to reverse climate change and our goal is to serve great food and drinks that are part of a positive food system. The Perennial supports farmers and ranchers who employ regenerative practices including serving bread made with perennial grains, butchering carbon ranched meat and operating an aquaponic greenhouse.

      • Courtesy of The Perennial
    • Restaurant
    • Project Drawings
      Winged Foot Golf Club
    • Mamaroneck
    • “We wanted a kitchen suite that would give our team flexibility. With our new Jade suite, we can serve meals at one side a la carte while we’re doing a banquet at the same time. Jade gave us all the bells and whistles with French cooktops and even a built-in pasta cooker to give us the firepower we needed to keep our members and guests happy”

      • Chef Rhy Waddington
      • Winged Foot Golf Club | Mamaroneck, NY
    • Restaurant
    • Project Drawings
      The Modern
    • New York City
    • “We needed the right solution to be able to evolve from what had been two separate kitchens. We had one to handle ala carte and one to handle banquets and events. With a move to a single kitchen that could flow and flex to handle all of our needs, Jade gave us that solution. I challenged them to give us the specialty features that I knew our team needed. I wanted a monolithic cooking surface and touches like one piece heavy duty door handles. Jade was able to get me all of that and more.”

      • Executive Chef Abram Bissell
      • The Modern of Union Square Hospitality Group
    • Restaurant
    • Project Drawings
      Juniper and Ivy
    • San Diego
    • Juniper and Ivy offers “Refined American Food with left coast edge” courtesy of acclaimed Chef Richard Blais and Michael Rosen’s Juniper Hosiptality.

      • Courtesy of Juniper and Ivy
    • Restaurant
    • Project Drawings
      Stoke Charlotte
    • Charlotte
    • A showcase for Charlotte culinary star Chef Chris Coleman integrating local, sustainable, chef-driven fare in a free-flowing open floor plan. Centered on the double-entry wood-fired oven, the menu offers dishes such as Salt Roasted Oysters, Charred Octopus with Virginia chorizo and chili-sorghum glazed Sticky Pork Shank with crushed peanuts and benne seeds, some even cooked overnight, like the Slow Roasted Lamb Shoulder. Guests are immersed in a kitchen environment where boundaries between chef and diner have been erased: chefs deliver dishes alongside wait staff and interact with diners, while the kitchen itself is devoid of walls, allowing guests to watch the cooking and plating.

      • Courtesy of Stoke Charlotte
    • Restaurant
    • Project Drawings
      Beacon Tavern
    • Chicago
    • Steps from Magnificent Mile and the Chicago Riverwalk, Beacon Tavern is the destination for American fare.

      Beacon Tavern, Billy Lawless’ third Michigan Avenue location, opened in May 2016 has earned widespread recognition ranging from its comfortable and inviting décor to one of the best burgers in the city.

      Lawless’ other establishments include: Acanto, Coda Di Volpe, The Dawson and The Gage.

      • Courtesy of Beacon Tavern
    • Restaurant
    • Project Drawings
      Nestle Culinary Center
    • Solon
    • Nestle Culinary Chef Suite

    • Institution
    • Project Drawings
      Ario
    • Marco Island
    • Ario Restaurant located at the Marriott Marco Island.

    • Restaurant
    • Project Drawings