GBI URBAN FUTURIST TIMES Chef Richard Petty Okra Restaurant Group

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GBI URBAN FUTURIST TIMES Chef Richard Petty Okra Restaurant Group

GBI URBAN FUTURIST TIMES Chef Richard Petty Okra Restaurant Group

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  • 1. Urban Futurist Times is published monthly by Tonia & Paul McDonald, Strategic Business Futurist. Global Business Incubation and the Lou Myers Scenario Motion Picture Institute/Theatre, e-mail: gbi1@sbcglobal.net, 310-779-7925, www.facebook.com/GlobalBusinessIncubation, www.urbanfuturist.com, www.ecosocal.com, semanticseed.com The CyberONE Studio at the Los Angeles Trade-Technical College Is driving awareness of the Built Environment's importance in Creating a Sustainable, Equitable Society (This model is exactly what our communities’ need today and The Peace Projects Street Scene Eco Festival Tour will showcase it.) Executive Chef Richard Petty is CEO of Okra Restaurant Group, Inc and RED YAM Southern Grill and Bakery. He was recruited by Council woman Jan Perry to open a high quality southern heritage quick service restaurant at the Historic Dunbar Hotel in the 9th district. Chef Petty’s restaurant model provides a modern twist that fits well with the theme of the Dunbar Hotel’s heritage. Red Yam will offer a short menu of high quality southern style sand- wiches, soups and sides, featuring their signature Sweet Potato Bread/Hoagie, a recipe created by Chef Petty, author of the Award Winning and Amazon Kindle Edition Best Seller Beyond Soul Food, Modern American Heritage Cuisine Cookbook. Chef and his team of world class chefs combine extensive experience, proprietary technology and strategic partnerships to deliver high quality, handcrafted chef-driven Southern Heritage Fast Casual modern food. Executive Chef Richard Petty has developed a straightforward, but distinctive style of New American cooking after spending time in some of California's best kitchens. Chef Petty has worked for great chefs Bradley Ogden and Wolfgang Puck. A native of Detroit, Michigan, Chef Petty began cooking at the tender age of 14, he studied culinary arts at Detroit's Central High School. Designing the “Flow without friction” in ZERO TIMEDesigning the “Flow without friction” in ZERO TIMEDesigning the “Flow without friction” in ZERO TIMEDesigning the “Flow without friction” in ZERO TIME By: Paul and Tonia McDonald GLOBAL BUSINESS INCUBATIONSpecial Issue March, 2014 Executive ChefExecutive ChefExecutive ChefExecutive Chef RichardRichardRichardRichard PettyPettyPettyPetty takes us “BEYOND SOUL FOOD” TO “RED YAM SOUTHERN GRILLE” A Fast Casual High Quality Affordable Dining Experience
  • 2. 2Urban Futurist Times is published monthly by Tonia & Paul McDonald, Strategic Business Futurist. Global Business Incubation (GBI) and the Lou Myers Scenario Motion Picture Institute/Theatre, e-mail: gbi1@sbcglobal.net, 310-779-7925, www.facebook.com/GlobalBusinessIncubation, www.urbanfuturist.com, www.ecosocal.com, www.semanticseed.com, He studied business administration at Detroit College of Business and El Camino College, in El Segundo, California. ChefPetty moved to Los Angeles in 1976. Chef Petty has owned or managed successful businesses since 1977. his first was Petty-Fuller Industries, Inc. The company provided interior design shopping services, to wealthy clients. In 1980 Chef Petty founded California Building Maintenance Company and ran it successfully for more than eight years. From a $500.00 investment he built a $100,000 per year business, cleaning restaurants, banks, Meryvn's Department Stores, and small office buildings, before entering the hospitality industry in 1990. He founded Okra Restaurant Group in 1994 while still in San Francisco, California. He is a graduate of the California Culinary Academy, and apprenticed with celebrity chef Bradley Ogden at San Francisco's One Market Restaurant. Under the guidance of Executive Chef Stephen Simmons, Chef Petty worked in every facet of the kitchen at the critically acclaimed restaurant. When Chef Petty returned to Los Angeles in 1994 he was hired on the spot and took a job as Chef de Partie at Joachim Splichal’s Pinot Bistro in Studio City. He was a quick study there under the close eye of Executive Chef Octavia Becerra. Later, Chef Petty jumped at the opportunity to become Sous Chef at Roger Haylot's Authentic Cafe on Beverly Boulevard. From there Chef Petty launched his career. He went on to open as Executive Chef, at The Beverly Hills Inn, a 50 room French style boutique hotel, adjacent to the famed (CAA) Creative Artist Management Group, , where he developed the culinary and wine programs. Chef Petty went on to become Chef de Cuisine at Monty's Steakhouse in Westwood and served an "A" list clientele there. He was later lured away by the legendary Wolfgang Puck Food Company. With Wolfgang, Chef Petty had an opportunity to learn the food business from the best minds in the food service industry. He received much encouragement from "Wolf", and helped develop The Asian Bar B' Que Ribs menu item for the company. At each store he was assigned to the numbers would improve, and he received accolades from both Wolff and the company's President. Chef
  • 3. 3Urban Futurist Times is published monthly by Tonia & Paul McDonald, Strategic Business Futurist. Global Business Incubation (GBI) and the Lou Myers Scenario Motion Picture Institute/Theatre, e-mail: gbi1@sbcglobal.net, 310-779-7925, www.facebook.com/GlobalBusinessIncubation, www.urbanfuturist.com, www.ecosocal.com, www.semanticseed.com, Petty left there with a clear sense of the business side of the restaurant industry. In 1997 Chef Petty was honored with the prestigious American Culinary Federation's California Chef's de Cuisine Association's "President's Award" for outstanding service to the industry and the ACF Chapter. When Chef Petty took over the kitchens at the Kawada Hotel in Downtown Los Angeles, he received numerous articles in the Los Angeles Downtown News celebrating his New American Cooking. The paper coined him "a rising star chef". In 1998 he was honored with the best Civic Center Restaurant Award by the Los Angeles Downtown News. He received his first James Beard Foundation Mini review and a StarChefs column review at the paper. . While at the Kawada Hotel, Chef Petty had the honor to serve local Los Angeles Politicians and hob knobbed with the LA Times elite. After his tenure at the Kawada Hotel, Petty jumped on board at the Wyndham Bell Age Hotel and the Five Star/Five Diamond Diaghilev Restaurant in West Hollywood. Where he worked as a Chef de Cuisine under the amazing Top Black Chef, Executive Chef Dennis Burrange. Together along with Master Maître de Hotel Dimitri Dimitrov, took the hotel to another level serving Hollywood's super elite, such as Tom Cruise, Judge Joe Brown and Nicole Kidman, just to name a few, and catered to the recording industry in a major way. However, after three years there, Chef Petty was soon recruited by Keyshawn Johnson to take over the kitchens at his Reign Restaurant in Beverly Hills. So he packed up and it was back to Beverly Hills. At Reign, Chef Petty took the restaurant to new heights, serving again a super star “A” list clientele. He created new dishes, such as his signature dish Lobster on Lobster Spoonbread, Sweet Potato Wontons with Asian Plum Sauce and Shrimp Hush Puppies on Skewers. Chef Petty received major press while at the stoves of Reign and at the height of his tenure there. Los Angeles Magazine ranked Reign at
  • 4. 4Urban Futurist Times is published monthly by Tonia & Paul McDonald, Strategic Business Futurist. Global Business Incubation (GBI) and the Lou Myers Scenario Motion Picture Institute/Theatre, e-mail: gbi1@sbcglobal.net, 310-779-7925, www.facebook.com/GlobalBusinessIncubation, www.urbanfuturist.com, www.ecosocal.com, www.semanticseed.com, 89 on its top 100 Best L.A. Restaurants Annual list. He was featured in the Los Angeles Times Magazine, for work with spoonbread and received world wide press and articles as far away as Tokyo, Japan, for the amazing cuisine he was creating at Reign. Chef Petty was the first African- American Chef from Los Angeles to successfully plan and host a high profile out of the Beard House event for the prestigious James Beard Foundation in honor of the late chef Patrick Clark, Tavern on The Green, NY,NY who mentored Chef Petty in 1993 in Sonoma, California. The event received world wide press and was a full page feature in the James Beard Anniversary Issue. The event benefited the Patrick Clark Scholarship Fund. Chef Petty handed over a large printed check to the James Beard Foundation's, West Coast Correspondent, for more than $3,500.00 in proceeds from the event. This was truly a dream come true for Chef Petty, to be able to honor Chef Patrick this way. Chef Petty has served the Los Angeles community for more than twenty years as executive chef to A List establishments, as well as a personal chef for a select clientele in the Beverly Hills/Bel Air/Wilshire Corridor area of town where he currently has clients. He is a member of The Le Cordon Bleu Alumni Association, and is a certified member of the Prestigious Stanford's Who's Who's of America's Top Professionals. www.Richard- Petty.webrand.me He has recently published his first cookbook “Beyond Soul Food, Modern American Heritage Cuisine” ISBN 978-1-257-88685-2 Lulu Press/Richard Petty Publishing/Bookmasters, Inc., www.beyondsoulfood.com. www.amazon.com/author/chefrichardpetty. The cookbook was an Amazon.com Kindle Edition Best Seller Top 20 for sixteen weeks. The Cookbook is still ranked on the top 100 Best Seller's List, Amazon Kindle Edition, in two categories, Best American Soul Food Cooking #63, Best Creole and Cajun Cooking, #83. Chef Petty has recently and successfully filed his company under Regulation D of the Securities Act of 1933 following the new JOBS Act Legislation of 2013. Chef Petty believes that taking his company to the capital markets he will have a boarder reach to attract investors that also see the need and huge market potential in upscale Afro- Heritage Whole Southern point of view for the 21st .Century marketplace. Chef Petty acknowledges that African-Americans are forecasted to spend 1.1 Trillion dollars in the United States and we shop where everyone else shops. So he will have a presence in the main stream retail marketplace. He intends on penetrating the upscale fast casual market with his Red Yam Southern Grille concept.
  • 5. 5Urban Futurist Times is published monthly by Tonia & Paul McDonald, Strategic Business Futurist. Global Business Incubation (GBI) and the Lou Myers Scenario Motion Picture Institute/Theatre, e-mail: gbi1@sbcglobal.net, 310-779-7925, www.facebook.com/GlobalBusinessIncubation, www.urbanfuturist.com, www.ecosocal.com, www.semanticseed.com, A Chef-Driven Hand-Crafted Whole Southern QSR restaurants, i.e. Lemonade, Chipotle, Potbelly. Chef Petty believes this market is ripe for Los Angeles. ChefPetty is also a successful investor as well, owning shares in several major companies, Mr. Petty has been a shareholder in Ballard Power Systems since 2007, and he is an investor in Boardwalk Partners a leading MLP, he is also a shareholder in the American Capital Agency Corporation a top producing REIT. ChefPetty is also the co-owner of Richard Petty Publishing Company and he is a committee member with Supervisor Mark Ridley-Thomas Empowerment Congress working with their education programs and career development and resources committees. His philanthropic activities include the James Beard Foundation’s Patrick Clark Scholarship Fund, Hands 4 Hope Foundation and the Human Rights Campaign and most recently KABC 7 Phillip Palmer' Invitational Golf Classic, Benefiting Los Angeles Children's Hospital. Global Business Incubation (GBI) ) is a non-profit research development organization “think and do tank” that catalyzes the business development process of launching an idea, a business and a community through growing cooperative business incubator cluster models that grow companies.. GBI’s innovative model business incubator received the Official White House Millennium Council Award in recognition of GBI as a model of the White House designed program. Honor the Past—Imagine the Future for Modeling hope, imagination and courage in incubating businesses that created hundreds of new jobs in downtown Los Angeles.. Also, during that time Dr. George Kozmetsky world renowned technology entrepreneur, Co-Founder of Teledyne and first Chairman of the Board Dell Computers, served as GBI’s Advisory Board Chairman.. GBI was founded in 1991 on the campus of Loyola Marymount University (LMU) at the College of Business Administration.. GBI continues to partner with LMU to host conferences, workshops and symposiums on business incubation, wealth creation, technology start-up camps and the future of technology. Innovation, Creativity and Capital, IC² Institute at the University of Texas at Austin (UTA) was founded in 1977 as a “think and do” tank to test the belief of its founder, George Kozmetsky, that technological innovation can catalyze regional economic development through the active and directional collaboration among the university, government, and private sectors. Since then, the Institute has researched the theory and practice of entrepreneurial wealth creation and has been instrumental in Austin’s growth as an innovation and technology center and in the development of knowledge-based economies in over 30 countries. The Institute’s research resources include 18 Endowed Fellows on the UT Austin faculty, a network of over 160 Global Fellows throughout the world, and a rotating cast of Visiting Scholars. Together they have used data from the Institute to produce ground-breaking work on technology commercialization, regional economic development, and entrepreneurship. The GBI team is currently working with Cal State University Long Beach, (CSULB) Student Life and Development on a collaborativee business incubator and social entrepreneurship experiment for students and the underserved communities of Long Beach and Los Angeles..