PASSION PROJECT RESTAURANT

20 years in the making, it has come time for me to step out of the shadows and into the light, friends, family, food, wine, sharing and creating memories, this for those who know me is what i am all about.
For the past 20 years i have given my heart and soul to the restaurant industry, both at home and aboard, i have given my all to every level from five star hotels, Michelin stared kitchens, i have risen my way up from the bottom to where i am now as an executive chef Paris.
For the past 10 years now my objective and speciality has been the opening of 4-5 star hotels as opening chef executive, i now believe that all of this knowledge that i have worked so hard for will now be put to good use into the opening of my first restaurant.

THE CONCEPT:
Clean, simple, modern, sharing, original.
the concept and vision of this project, over the past 20years working my way up though some of the renowned kitchens of the world i have learned a few tricks, KEEP IT CLEAN, nature, bio, local! using my knowledge i will be concentrating my efforts on sourcing as local as posable, working within the seasons, keeping the money in the local community.
KEEP IT SIMPLE,  i like to keep it as natural as possible, letting the natural beauty of the product speak for its self, no need to complicate it
MODERN, keeping up with the times i will be using modern cooking techniques to achieve precession cooking such as; sous vide cookery, base temperature techniques, wood fire cookery, smoking and curing. i believe in making everything with my own hands using and the modern tools available to us now.   
SHARING IS CARING, the concept of the menu everything is designed to be shared, share with the ones you love there is no greater pleasure, the menu will be in a constant state of evolution, only using the freshest and available products that are on the market, the constant changing menu from day to day, week to week, month to month, this will enable us to serve only the best product and keep us evolving with new original dishes and techniques.

This restaurant will be based in Paris, as with everything this takes time, i am trying to find the perfect location that suits my vision of old world meets new world, i will be looking for a venue that seats around 60-80, opening 6 days per week for lunch and dinner, daily changing menu, cocktail bar, wine cave.
we are not looking for Michelin stars, but will be aiming for beautiful, simple elegant food perfectly pre paired and ideally matched with bio natural wines locally sourced and expertly made revisited and original cocktails.

over the course of my career i have had the pleasure of working with some amazing hospitality professionals from the kitchen, the service and bar and over the past 12 months i have had many brainstorming  sessions and discussions with these individuals about all ideas, concepts, designs, though these discussions has emerged our vision of what our collective knowledge has produced, many of these professionals will also be apart of the opening and creation of the restaurant.

HOW WILL THE FUNDS BE USED?
any funds raised for this project will be used for the purchase, renovation and realisation of the restaurant.
as we all know restaurants are notorious for being expansive to start and operate and funds will be used for, initial start up costs, legal fees, initial staffing costs, communications.

TIME LINE.
I have spent the 12 months writing detailed business plans, now complete, now i am on the fund raising trail, this will consist of personal savings, investors and small business loans.
this is the first step, ideally i would like to give the project an opening date of the 1st of July 2021, JUST IN TIME FOR SUMMER...

This project for me will be the culmination of my lifes work and passion, this is everything to me, this is time to step out and create something so personal and special to me that i wish to share with all clients, friends, family.
It would mean the world to me for any help that anybody would put forward, weather it be monetary or even time and advise would mean everything to me and i would be forever grateful and in your debt 

Thank you for your time and consideration 

xxx

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Organizer

RHYS ALLEN 
Organizer
Paris, France
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