Vanguard Builds Legacy for the Most Powerful People in American Fine Dining

This week, Robb Report released their list of The 50 Most Powerful People in American Fine Dining. Vanguard has had the distinct honor of working with several of the chefs on this list, along with some of the most talented restaurant designers and consultants, to bring their culinary visions to fruition. Vanguard congratulates all of the chefs that made this list and hopes to continue building memorable spaces that elevate the culinary experience!

Read below to learn more about our Powerful clients and their iconic restaurants:

# 1: Thomas Keller – “Thomas Keller remains synonymous with American fine dining. He’s the only chef in the States to ever lead two Michelin three-star restaurants; he has won 10 James Beard Awards; his French Laundry topped the World’s 50 Best Restaurants list twice; and his six cookbooks have more than 1.5 million copies in circulation. He currently has 11 restaurants in his portfolio. But beyond the accolades, there’s the influence he has had on his peers and mentees with his exacting technique, wit, and creativity on the plate and professionalism in the kitchen.”

Vanguard renovated Per Se on behalf of Chef Thomas Keller in 2023. The restaurant features a new terrazzo floor in kitchen, a new private dining room, architectural metal and glass, custom millwork, feature lighting, and new kitchen equipment. Additional scope included re-building the entry reception and wood bar stations, lighting/MEPS, FA improvements, Private Dining Room new layout incorporated millwork, custom wood doors and frames, and extensive coordination with client FFE, lighting, A/V and security.

#2: Daniel Bouloud – “Since arriving in the U.S. more than 40 years ago, Boulud built one of America’s great fine-dining empires that stretches from his flagship Michelin two-star Daniel in Manhattan to restaurants around the world. This year alone he has opened Café Boulud Riyadh, Cuisine Boulud New York, Maison Boulud Singapore, and more. And he’s readying his new steakhouse with Parisian influences, La Tête d’Or, in Manhattan. This comes on the heels of him opening the luxe Le Pavillon, which garnered him another Michelin star; backing the new 18-seat sushi omakase counter Jōji, which was recently awarded a star, too; and reopening the famed Café Boulud.”

Vanguard renovated the flagship Daniel restaurant on behalf of Daniel Bouloud and The Dinex Group. Designed by Adam Tihany, the renovation of the existing dining room, reception/bar/lounge, banquet room and bathrooms was executed over a 4 week shutdown. Scope of work includes new millwork, restoration of existing stone and metal finishes, venetian plaster, custom architectural millwork and custom bronze/glass fixtures, new lighting fixtures and electrical/plumbing throughout, extension coordination with client FFE inclusive of carpeting, A/V, artwork, curtains, Lutron shades.

#7: Jean-Georges Vongerichten – “If you feel like is everywhere, you’re not wrong. The visionary chef has more than 60 restaurants in 13 different countries spanning five continents. Over the 50 years he’s been in the kitchen, he’s used that reach to help train the next generation of chefs, too. As a chef, Vongerichten lightened up traditionally heavy French cuisine by bringing in vegetables, fruits, and herbs that retain the same depth of flavor. He also blended in Asian influences, something that the restaurateur Simon Kim commended him for, calling him “the godfather of fusing global flavors and techniques with respect and elegance” in an email to Robb Report.”

Vanguard worked with Chef Jean-Georges and the Howard Hughes Corporation to build The Fulton, a 7,300 SF seafood restaurant at the South Street Seaport. The two-story build out included a new kitchen, multiple dining rooms and an outdoor patio with new stair. Additional scope included MEPS/FA, lighting controls, AV, security, restrooms and full kitchen with exhaust system. Designed by CCS Architecture, the 200-seat space includes custom patterned encaustic tile floors, wood slat ceilings and clad beams, tiled columns ringed by metal coat hooks with integrated lighting, rope light chandeliers, curved fluted wood raw bar and stone topped drinks bar, architectural metal and glass screens, custom banquettes and coordination with client FF&E. Original artwork commissioned by muralists En Viu featured throughout. 

#12: Danny Meyer – “Danny Meyer may no longer be at the helm of Union Square Hospitality Group, but the stones he laid for fine dining in New York City are still solidly in place. With nine restaurants under the USHG banner—Blue Smoke Battery Park City will close at the end of the year—the group is going strong. The Modern holds two Michelin stars, while Gramercy Tavern has one, and two USHG chefs were semifinalists for the James Beard Award for Best Chef: New York State this year. In the next year, the group will expand to Boston, relaunch the View at the Marriott Marquis in New York, and further expand its Daily Provisions café chain.”

Vanguard is currently working with Danny Meyer and USHG on two new Daily Provisions outposts – one on the concourse level of Rockefeller Plaza, the other at the entrance of Hudson Eats at Brookfield Place. Designed by Bergmeyer, the 1,000 SF – 2,000 SF restaurant fit-outs include a new commercial kitchen with a walk-in freezer, millwork banquettes and custom tile flooring and wall coverings. Daily Provisions at 30 Rockefeller Plaza will be opening this month!

#27: César Ramirez – “After the unceremonious ending of his reign at Chef’s Table at Brooklyn Fare, César Ramirez returned in July with his namesake restaurant, César. While we don’t yet know what sort of accolades his new spot will receive—the Michelin Guide for New York City has yet to be announced—Ramirez formerly held on to three stars at Chef’s Table. And during his time there, he trained and mentored numerous chefs who went on to open their own highly regarded restaurants. César features some of the same dishes Ramirez became famous for, along with newer plates that show off his yen for Japanese and French cuisine.”

Vanguard completed the 4,500 SF restaurant fit-out for César in SoHo this past summer. Designed by Luis Architectural, the dining room features white oak walls, applied molding, wood floors, track lighting fixtures, and a bar counter of Carrera Bianco marble overlooking views of the open kitchen. Scope also includes new MEPS/ FA, integrated AV, interior/exterior signage, installation of client’s kitchen and FFE, architectural metal and glass storefront, refurbished restrooms, and custom millwork at entry lobby. ⁠