While many chefs have made the transition from fine dining to fast casual before the term was even coined, there has been a recent increase of chefs wanting to enter this market as it continues to grow at an impressive rate. Chef Wolfgang Puck launched Wolfgang Puck Express in 1991, and Chef Tom Colicchio created the sandwich-focused “witchcraft” in 2003 and now operates 16 locations. Infamous New York City restaurateur Danny Meyer launched his “Shake Shack” burger concept in 2004 (now with 56 locations worldwide) with a business model that is highly sought after to emulate.

Going from fine dining to fast casual is very appealing as it opens up a completely new market in a sector with incredible growth and potential. The National Restaurant Association has reported a total of $173.8 billion in sales for fast casual restaurants, which is an 11% growth increase in 2013. While Michelin starred chefs are excited for the challenge, it is definitely not an easy transition from fine dining. Adam Fleischman of Umami Burger, who has announced he is partnering with chef Joshua Skenes of San Francisco’s ‘Saison’ to launch a fast casual noodle chain (Fat Noodle), has said that, “the tricky thing is that just because you’re a name chef, [it] doesn’t translate into being a fast-casual person.”

Chef Ethan Stowell of Seattle operates nine restaurants plus his fast casual pizza concept, Ballard Pizza Company. Stowell describes the draw to the fast casual market which so many chefs are currently experiencing, “I think that sometimes as a chef you get kind of pigeonholed into just being a chef, and there are a lot of chefs out there who are chefs and businessmen at the same time. That’s why I did it, because I like the business aspect of it. I like the model. I like the idea of potentially multiplying it out and growing that business.”  Stowell points out what fine dining chefs can bring to the operation from past experience which can make a true impact: the approach to product and guest’s experience; “I don’t think they are much different than running higher-end places, the goals are still the same. The goals are have somebody come in to have a good time, try to offer them good value for what they get. Treat them wth respect, they treat you with respect, and everybody leaves happy with the transaction.”

To read more about different chefs interested in entering the fast casual market and what they can bring to the table, click here