Watch the next Language of Business: You’ll eat it up!
Think you can stomach running a successful restaurant? 9 out of every 10 fail. Can you beat the odds? Experts lay it on the line, dishing out advice on restaurant profitability.
Jeffrey P. Fournier grew up in an untraditional culinary environment. In his French-Armenian home, delicacies such as raw lamb kibee were a regular part of his grandmother’s menu. This exposure to eccentric dishes resulted in a fascination for the kitchen, a space that he often chose over the playground.
But the best part of Jeff’s creativity doesn’t stop in the kitchen. In late 2006 when an opportunity presented itself for a new space Fournier could not resist. As such, 51 Lincoln was born and, as the sky is the limit. His profile is here.
Our other guests in this episode will be Jim Miller, discussing his venture Fire and Ice, Steve Waller on the Centre Cafe, and Bob Rahimzadeh on Bellino’s. This episode will be airing in late July.
Jeff Fournier definitely earned his stripes on his way to restaurant ownership. He’s worked across the country originally starting as a line cook. He’s currently the executive Chef at 51 Lincoln. Here’s a recently published manifesto, and a nice write up on Boston Chef. See some pictures below from today’s shoot!
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- 51 Lincoln in Newton, MA
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- 51 Lincoln’s Menu
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- Executive Chef / Owner Jeff Fournier
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- Open kitchen concept
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- Newly renovated kitchen
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- Elegant tables and Jeff’s own artwork hanging on the wall
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- Brightly lit bar
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- Menu hanging in front
