Restaurant Associates

Trends may start on social media, but bringing the right ones to life requires expertise and execution. During a recent employee Town Hall, a team of R/A experts explored some of today’s most talked-about food topics, from protein and fibermaxxing to GLP-1 medications, plant-forward menus, and even tinned fish (a favorite of two of our RDNs). Our wellness experts presented data-backed nutrition insights coupled with a deep understanding of individual guest needs. Our Chefs shared how those insights influence their menu development, portions, and ingredients, inspiring them to focus on "creating dishes where every bite has a purpose,” says Chef Noah Cycenas. We’re continually looking ahead at emerging research and evolving guest preferences and are fortunate to have the amazing talent needed to bring ideas to life in a delicious way. Thank you to Hannah, Jodie, and Chefs Noah and Rosie for sharing your valuable perspectives. #RegisteredDietitian #RDN  #Nutrition #FoodTrends #PlantForward #FiberMaxxing #ProteinMaxxing

The US Open is one of the most exciting times of the year for us, as it shines a light on our exceptional hospitality and delicious food. Our very own CEO, Chef Ed Brown, will once again join an impressive lineup of best-in-class chefs delivering memorable dining experiences. Read more: https://lnkd.in/eDQs-AQA   #StartWithDelicious #USopen #ChefLife

Chef Alexandra Strong delighted visitors at the Smithsonian Institution's National Museum of the American Indian with a food demonstration of her Summer Three Sisters Salad, showcasing Indigenous ingredients and culinary traditions while highlighting the enduring connection between food, and culture. The “Three Sisters” are corn, beans, and squash, three companion crops traditionally grown together by many Indigenous peoples of the Americas because they support one another in the garden and provide complementary nutrition. Congrats Chef Alex — you are appreciated! #WomenInCulinary #IndigenousFood #StartWithDelicious

As part of the final stages of their graduation, our fifth cohort of Aptitude Potential Training (APT) participants presented three dishes to a tasting panel over the course of two days. Since being selected for this program, we’ve been delighted to watch them grow in both their confidence and culinary skills, and their final creations did not disappoint. Their unique cultural and life experiences inspired creative dishes that were both delicious and beautifully plated. Learn more about our APT Program here: https://lnkd.in/eRjy8GNj Stay tuned to our socials for participant highlight photos coming soon! 3rd photo, clockwise from left: Burrata & sangria-poached apricots, truffle short rib pierogis, heirloom tomato-watermelon gazpacho, Colombian braised short ribs, shrimp ceviche, and a Caribbean crab cake 4th photo, clockwise from bottom-left: Coquito tembleque, citrus olive oil torte, key lime posset, coconut crème brûlée, brûléed coconut crepe, and a citrus panna cotta   #StartWithDelicious #WomenInCulinary

1906 at Longwood Gardens was recently featured in Philadelphia Magazine for Chef George Murkowicz’s creative use of close to 200 edible plants from the Ornamental Kitchen Garden in his menu. Flavors from aromatic herbs, fruit trees, and vegetables make their way into dishes like creamy duck liver pâté with rhubarb and purple cabbage kimchi topped Wagyu hot dogs, allowing guests to experience one of the most famous public gardens in an intimate way.    Being held accountable to use every edible plant in the garden not only inspires on-the-spot ideation but supports Restaurant Associates’ commitment to sustainability-sourced foods and plant-forward menus. "By going with what nature provides,” says Chef Murkowicz, "the menu at 1906 stays as alive and ever-changing as the gardens themselves.”   Read the article: https://lnkd.in/e72KhgHJ   #SustainableFood #ZeroWaste #PlantForward

Twenty-two Restaurant Associate chefs gained new skills and confidence in preparing sustainable aquatic foods. They're among the first to complete Cook Aquatic Foods, a unique program from BITE: Building Impact Through Eaters developed with Chef Barton Seaver that inspires chefs to feature more sustainable aquatic foods like mussels, clams, kelp, and dulse on menus. The program inspired participating chefs to put their own creative spin on these ingredients: Chef Ryan Whitten’s Charcoal Grilled Clam Yakitori was featured on client menus during National Seafood Month, while Chef Noah Cycenas' innovative Masa Fried Mussels Tostada earned him first place in the Chef Lab Challenge. The greatest impact came from Chef Tyler Gemmer, who introduced a record-setting five new dishes celebrating kelp, wakame, dulse, and clams to his guests.    Hear more about the program from the chefs themselves in this video: https://lnkd.in/eizaH9HT    #SustainableSeafood #StartWithDelicious

June 28 was International LGBTQIA+ Pride Day — a time to celebrate people living openly and safely as who they are, without shame, discrimination, or fear. Allies from R/A and across Compass Group USA came together for the NYC PRIDE March — a powerful reminder of our Culture of CARE and the importance of creating spaces where everyone can be their authentic selves and thrive. #pride #prideNYC #allyship #BeAnAlly

The 2026 commencement season was filled with excitement for graduates and their families, as well as the professionals who worked behind the scenes to make these milestone celebrations especially memorable for their guests. Restaurant Associates was proud to support Harvard Business School throughout their Commencement activities, providing exceptional food and hospitality for over 4,000 guests, including boxed lunches and an evening reception featuring a variety of interactive food stations.    A huge THANK YOU to the teams that worked diligently to create unforgettable moments that honored the tremendous accomplishments of the graduating students. Congratulations to the Harvard Business School Class of 2026! #StartWithDelicious

Today we proudly celebrate Juneteenth, a day that commemorates the end of slavery in the United States on June 19th, 1865. The story of Juneteenth is one of pride, resilience, and determination that will always be of historical and spiritual importance. It serves us well to understand that together, we can overcome all obstacles in our path. #Juneteenth

The Moongate Café, located in the Smithsonian National Museum of Asian Art, was recently featured in IAMFA’s publication, Papyrus, for its successful storytelling through food and design. Adapting an existing museum space for a new use presents unique challenges, but Restaurant Associates “met the moment spectacularly, making a complicated operational system — from a kitchen on a basement level, to a serving counter in the public space — look easy.” The article also highlights Restaurant Associates Executive Chef Risé Namike’s Asian-inspired menu with robust food and tea offerings as “unique and satisfying.” Congratulations to the entire team for this outstanding recognition and for making the Moongate Café “an experience that cannot be found anywhere else among museum dining facilities on the National Mall.” Read the full article: https://lnkd.in/eRBUrFqn #OperationalExcellence #StartWithDelicious