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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?


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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

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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

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Chef Bill Telepan

Tony Horton: Founder of P90X

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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

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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

Monday
Nov242014

Chef Philip Foss, Owner of El Ideas

My NativeAdVice:

How did you get into the restaurant industry?

It was completely by accident that I became a chef. I really had no idea what I wanted to do until I started working in a diner. They taught me the technique behind a good grilled cheese sandwich and it just took off from there.

What partnerships/marketing strategies have you implemented which have attributed to your restaurant's success?

Our marketing strategy has been to try and do things differently from everyone else. We like to put a sense of humor into a normally stoic and pretentious fine dining arena.

What are the most popular dishes at El Ideas and which are your personal favorites?

Although this is like asking which child do you like best, it would have to be our take on the fast food staple of French fries dipped in a Wendy's frosty. To begin, it is primarily potato, leeks, and cream - staples in any kitchen. Additionally, it is nostalgic for our many guests who grew up or still enjoy this guilty pleasure. It is also a show stopper in the dining room that features the tableside combustion of very hot potato-leek soup, and very cold, liquid nitrogen poached vanilla ice cream. Most importantly for me, is that my two children are the source of the original inspiration.

How do you stay successful within such a volatile and competitive industry?

Maintaining an honest relationship with both our guests and the food we work with. It is not so much about making a million dollars, as it is the sacrifice to doing what it is that I love to do.

What is your life motto?

Laugh and love as much as you can.

How important does the design / architecture of your restaurant play into its success?

A lot, but only from an ironic standpoint. Guests need to take a leap of faith to even come into our restaurant. Though we are only 10 minutes from downtown Chicago, we are in an unknown neighborhood and on a dead end street. There is no signage on our door and an industrial feel to our dining room. The most important aspect of our decor is that there is no barrier between the chefs and the dining room. Guests are invited to get out of their seats during the meal and come hang out and converse with us in the kitchen.

How important is location in selecting the creation of a new restaurant?

Normally, very important. We have been the exception to the rule. If you don't have a great location, you better have an experience that is worth traveling for.

Your advice to an aspiring restauranteur?

Do it for the love, not the money.

What literature is on your bed stand?

Christoher Kostow's, A New Napa Cuisine


Who is your role model - business and personal?

My Mom. She founded the family business with her mom when she was 14 years old, and has kept it alive. She has a great sense of humor about herself and works very hard. The relationships she has built with her clients, and the way she loves what she does have definitely rubbed off on me.

Describe the ideal experience at your restaurant.

Guests come back to the kitchen. Lots of laughing and people enjoying themselves. The food will speak for itself, but we want our experience and fun atmosphere to give people a new outlook on what the fine dining arena can be.

What is your go-to travel destination?

New York City. As a single dad and restaurateur, it has been difficult to take much time away.

What’s next for El Ideas?

Today, followed closely by tomorrow. I try to keep things fluid. That said, hopefully our second Michelin star. And I am also working hard to get a book done.

http://elideas.com/about/

https://twitter.com/elideaschi

https://twitter.com/PhillipFoss

https://www.facebook.com/elideaschi