Rebuilding. Remodeling. Refurbishing.
Listed below are some of the restaurants I've made successful. The following is a sampling
of restaurants where CCC has been directly involved with all aspects including rebuilding, remodeling or refurbishing. As a result, each of these establishments has become successful, profitable and/or achieved award-winning status. Of course, I work with clients on a small scale, too. No project is too large or too small.
Conchy Joe’s
With two locations in Florida, Conchy Joe's is now in its 23rd year of business. Working directly with the owner, I built and designed this restaurant from the ground up. We were very successful and were on the forefront of the Florida waterfront dining scene featuring "Floribbean/Wood Grill Cuisine."
Bon Appetit
In Stuart, Florida, I opened a small, fine dining restaurant and catering business and had the opportunity to work with the first female master chef from England. Bon Appetit became the only five-star dining restaurant in the area as reviewed by the Miami Herald newspaper.
The Wauwinet
At this exclusive, high-end, luxury resort on Nantucket Island, the opportunity was presented to assist in the design, and consult in the building of the restaurant from the beginning. The project was so successful in the first year, we expanded the kitchen and by the second season, we expanded again to add even more kitchen space. Two construction jobs in two years! The Wauwinet achieved the Four-Star award from the Mobile Travel Guide and AAA's Four- Diamond rating. The resort is now a Relais & Chateau property.
Toucan Resort
I rebuilt this hotel, located in Fort Myers, Florida, from the ground up. I created an outdoor dining experience on the water with 250 seats, featuring The Tiki Bar and Cook Shack, set up as satellites from main kitchen. The restaurant within the resort was located on the river with 100-seat bar, 175-seat dining room with raw bar, and a 250-seat banquet facility with 150 employees.
Commanders Palace
When I was hired by Ella Brennan, the "Queen of Creole," in New Orleans, the goal was to help revamp and regear this large kitchen. All kitchen employees had been promoted from within, and she was looking for new blood from the outside. Responsibilities included evaluating 42 cooks to determine who would remain employed, reworking the dessert station, remodeling the kitchen, purchasing new equipment, and creating a new menu.
Redfish
I was hired by Roger Greenfield, in Chicago, Illinois to start up a new restaurant concept to replace a failing restaurant. The challenge was the Surf & Turf Restaurant in downtown Chicago. After learning that they had lost $250,000 in only three months, we developed a completely new plan for both the front and the back of the house and Redfish was created in only two months. Within three months, Redfish was turning $10,000 a week profit and was voted by Chicago Magazine as one of the Top 20 Best New Restaurants that year.
Criolla's
In Grayton Beach, Florida, working with Chef/Owner, Johnny Earles, the desired result was to make his restaurant profitable. He had produced over one million in sales but could not turn a profit. By putting new systems in place the restaurant had became profitable within a year. We continue to work on projects together. www.criollas.com
Cafe Alpine
An 1880s Victorian House in Breckenridge, Colorado, Cafe Alpine is where my energy has been focused for the last ten years. Keith Mahoney was the Chef for almost 2 years before purchasing the restaurant, which previously had an absentee owner, management issues, and a kitchen that was falling apart with a menu that was too big for the facility. Everything has been replaced, remodeled and repaired. Now, Cafe Alpine offers unique, seasonal menus, carefully selected wines and an unparalleled dining experience. Honors include Four-Star ratings from the Mobile Travel Guide, the Wine Spectator's Award of Excellence and AAA's Four-Diamond rating.
