Smith & Wollensky (NASDAQ:SWRG)
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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