Search

NativeAdVantage 10-Q2BA:

(10 Questions 2B Answered)

What do you do best?
What makes you the best?
Biggest success?
What are your aspirations?
Most challenging moment?
Favorite Motto?
Favorite People?
Favorite Places?
Favorite Products?
Current Passions?


Featured NativeAdVantage:

Andy Weir: Author of "The Martian"

John Philipson: VP, Six Senses Resorts

Tom Sito: Chair of Animation, USC Film School

Elizabeth Wynn: Broker, Sotheby's RE

Leonard Greenhalgh: Professor, Tuck-Darmouth)

Ryan Blair: NY Times Best Selling Author/Entrepreneur

 

Featured NativeAdVice:

Shai Reshef: Founder of University of the People

Paul D'Arcy: SVP of Indeed

Susan Hatje: GM of Mandarin Oriental, NY

Dan Laufer: Co-Founder of RentLingo

Hilary Laney: President of Tri-Digital

Greg Marsh: Co-Founder of onefinestay

Omar Qari: Co-Founder of Abacus

Gabriell Weinberg: Founder of DuckDuckGo

Stacy Rauen: E-I-C of Hospitality Design Mag

Jon Gray: CRO of HomeAway

Joe Speiser: Co-Founder of LittleThings.com

Ben McKean: Co-Founder of HungryRoot

John Boiler: Founder/CEO of 72andSunny

Wayne Pacelle: CEO of The Humane Society of the US

Tom Guay: GM at The Sagamore Resort

Dr. Alejandro Junger: Founder of The Clean Program

Rob Flaherty: CEO of Ketchum

Neil Thanedar: Founder/CEO of LabDoor

Andy Grinsfelder: VP of Sales/Marketing, Delaware North Resorts

Laura Frerer-Schmidt: VP/Publisher of Women's Health

Avi Steinlauf: CEO of Edmunds.com

Kathy Bloomgarden: CEO of Ruder Finn

Gabriel Flateman: Co-Founder/CTO of Casper

Mark Bartels: CEO of StumbleUpon

Bill Hagelstein: President/CEO of RPA

Adam Singolda: Founder/CEO of Taboola

Jonathan Plutzik: Proprietor of The Betsy-South Beach

Jessica Scorpio: Founder/VP of Marketing at GetAround

Ralph McRae: CEO of Leading Brands

Warren Berger: Bestselling Author

Liz Kaplow: Founder/CEO of Kaplow Communications

Dave Girouard: Founder/CEO of UpStart

Dave Asprey: Founder of BullectProof Executive

Douglas C. Smith: President of EDSA

Val Difebo: CEO of Deutsch NY

Guido Polito: CEO of Baglioni Hotels

Doyle Graham, Jr.: CEO of Valencia Group

Oscar Farinetti: Founder of Eataly

Angelo Sotira: CEO of DeviantART

Ali Khwaja: CFO of Safecharge

Zach Erdem: Proprietor of 75 Main

Jim Beley: GM of The Umstead Hotel

Alexis Gelburd-Kimler: Proprietor of West Bridge

Elie Georges: Proprietor of Hotel San Regis

Kalen Caughey: Founder o VOKE Tab

Michael Friedenberg: CEO of IDG

Donna Karan: Founder of DKNY

Edward Nardoza: Editor-in-Chief of WWD

Scott Dadich: Editor-in-Chief of Wired

Rhona Murphy: Former CEO of The Daily Beast

David J. Pecker: CEO of American Media

Lilian Roten: VP of Swissotel Hotels

Kenny Dichter: Founder/CEO of Wheels Up

Joshua Tetrick: Founder/CEO of Hampton Creek

Paul James: Global Brand Leader of The Luxury Collection

Dr. James Wagner: President of Emory University

Amy Thompson: President of ATM Artists & Management

Neil Gillis: President of Round Hill Music

Brett Matteson: President of Columbia Hospitality

Jonathan Reckford: CEO of Habitat For Humanity

Phil Harrison: President/CEO of Perkins+Will

Chef Bill Telepan

Tony Horton: Founder of P90X

Beth Weissenberger: Co-Founder of The Handel Group

Michael Fertik: Founder/CEO of Reputation.com

Dana Cowin: Editor-in-Chief of Food & Wine

Bob Proctor: Chairman of Proctor/Gallagher Institute

Dennis Turcinovic: Owner of Delmonicos

Vittorio Assaf: Co-Founder of Serafina Restaurant Group

Shafqat Islam: Co-Founder of Newscred

Matt Williams: CEO of The Martin Agency

Bruce Rogers: Executive Chef at Hale & Hearty

Caleb Merkl: Co-Founder of Maple

Candy Argondizza: VP of Culinary at ICC

Neil Sazant: President of The Sagamore

Matt Straz: Founder/CEO of Namely

Terry Couglin: Managing Partner of Marta/Maialino

Andrei Cherny: Co-Founder/CEO of Aspiration

Ronen Nissenbaum: Managing Director of Waldorf Astoria NY

Patrick Godfrey: President of Godfrey Q

Sarah Berman: Founder/President of The Berman Group

Michael Schwartz: Owner of Genuine Hospitality Group

Stephan Aarstol: Founder/CEO of Tower Paddle Boards

Peter Shaindlin: COO of Halekulani Corp.

August Cardona: Founder/CEO of Epicurean Group

Nick Kenner: Co-Founder of Just Salad

Friday
Jun022017

Chef Nick Dostal: Sixteen Chicago

My NativeAdVice:

Bio:

Nick Dostal was appointed executive chef of Sixteen in January 2017 after two years serving as chef de cuisine at the two Michelin-starred restaurant, working in lockstep with his predecessor and longtime friend and mentor, Thomas Lents. Chef Dostal oversees all culinary endeavors at Sixteen. With a contemporary approach to American cuisine, he aims to inspire the staff to continually evolve, both in culinary and beverage programs. Under his direction at Sixteen, guests are treated to a menu incorporating modern cooking techniques balanced with a respect for simple, classic techniques that honor the ingredients and those who source them. “I deeply believe that true, successful and honest hospitality is rooted in putting love into everything you do,” said Chef Dostal. “Appreciating the ‘lesser cuts’ for what they can be when love is applied is a cornerstone of my culinary philosophy. I find a lot more joy and satisfaction in showcasing how good the ‘stems and shanks’ can be with a little bit of love.”

How did you get into the industry?

I developed a love for cooking and hospitality at a young age. We would have friends over for small dinner parties and I started doing the cooking with my family. Eventually this evolved into pursuing a career in restaurants, where I started washing dishes and taking out the trash at a local restaurant.

Any emerging industry trends?

Approachable fine dining. As always, people want to celebrate special occasions by having a nice meal, and now they’re looking to have that same, extraordinary experience while having fun in a non-stuffy environment.

Any industry opportunities or challenges?

One key restaurant industry challenge is that there’s a global cook, staffing shortage with an increased demand of short order cooks. People are looking for their food to come faster and easier every day with an increased involvement of technology. The human element of foodservice is decreasing and that presents a staffing challenge across all levels of the industry.

Inspiration for the business idea, and your vision for the Business?

My vision for Sixteen is to set and maintain the standards for the new fine dining atmosphere and bringing the ingredients closer to the diner.

(Foie Gras Ganache with Rhubarb)

What's next for the Business in the near future?

Our next evolution for Sixteen’s fine dining experience is creating exciting new private dining options. Sixteen recently expanded seating to outside tables in our new garden on the terrace overlooking Chicago’s skyline and river.

Your key initiatives for the success of the Business?

One successful initiative we’ve seen is our social media outreach on behalf of Sixteen, including dinners for social media influencers who show their thousands of followers an up-close look of what it is we do in a fun, interactive way. In additional to social media dinners and on the theme of being social, collaboration dinners with other chefs, restaurants and fundraisers have proven successful in furthering exposure for Sixteen. Getting social, whether on social media or in-person, goes a long way in this industry.

Your most difficult moment at the Business? (and what did you learn?)

One of the challenges at the moment for Sixteen is that the economy and politics can affect any business that targets higher income households, including fine dining. You can only control certain things in your life and business, what matters most is your ability to adapt in the current climate. Adaptability and understanding there are only so many things you can control is essential to wading through the changing business landscapes.

(Tempura Duck)

Ideal experience for a customer/client?

Guests who dine at Sixteen can expect an unforgettable, one of a kind meal and overall experience. We provide moments of surprise, wonder, knowledge and sustenance. The Chefs/Sommelier/Managers have a multitude of experience in hospitality and service expertise.  

How do you motivate others?

The best way I’ve found to motivate others is to empower my staff. Whether it’s giving my sous-chef ownership over a dish or two on the final menu or giving a prep cook a chance to explore different roles. Giving staff room to learn and feel ownership of a project is the best motivation.

Career advice to those in your industry?

My best career advice for anyone wanting to get into the restaurant or truly any industry, whether a chef or restaurant owner, is to truly work your way up, no shortcuts. I advise to start from the very bottom and learn every job along the journey. Never lose sight of the fact that a restaurant is only as good as the sum of its parts.

Another piece of advice to heed throughout the course of a career is that when given an option to take a risk: take the risk.

https://www.facebook.com/SixteenatTrump/

https://twitter.com/SixteenChicago

https://www.instagram.com/sixteenchicago/

(Hamachi with Radish and Fennel)