Regime Cuisine- look good, eat good, feel good
A fast, casual restaurant offering the finest health-conscience cuisine at an affordable price. Just what the body ordered! Imagine, a world renowned chef preparing healthy fast food! This concept offers diners the opportunity to become partners with the kitchen in preparing dishes that meet their individual needs. South Beach, Jenny Craig, Weight Watchers, you’re all welcome. We will continuously update the menu with the most current nutritional data and utilize all of nature’s “Wonder Foods.” Using mostly organic and hormone-free ingredients gives Regime Cuisine’s devotees wholesome meals for their families without the trade-off of lack of monotony or lack of flavor. Looking for Venture Capitalist to put start-up money for further refinement of concept and investment for central commissary shop and satellite storefronts.

Interested ? Please contact Chef Daniel

 

Paradise Kitchens- Vittles-Vibe and Vision
Based on my book by the same name, this concept creates the warmth of the Caribbean both on the plate and in the air. Each visit to Paradise Kitchen is like a vacation to the Caribbean. “Cool, contemporary, laid back” is how I describe the vibe. Reggae music beating in the background, warm friendly smiles from the staff, chefs in the kitchen cooking food they love to eat. Think Bluefin Tuna Ceviche, Conch Chowder with Coconut Milk, and Crab fritters with Hearts of Palm for appetizers. Dishes like Rotisserie Jerked Pork, Yard fowl with Chilies and Mango, Haitian Mafongo, Anguillian Fish Water, Caribbean Paella, and Goat Curry with Island Roti for main dishes, and Sweet Cornmeal Johnnycake Tart with Caramelized Bananas and Hot Chocolate Soufflés with Blue Mountain Espresso Ice Cream for dessert. Food like this will have you making return reservations as you leave. No need to call a travel agent. Looking for investment partner for first restaurant and involvement in follow-up locations. Think Paradise DC, Paradise Vegas, Paradise Chicago, etc.

Interested ? Please contact Chef Daniel

 

Kitchen d'Orr
My fine dining concept is my final culinary project - the one to carry me into my golden years. Perhaps on an island somewhere attached to a little hotel, bed and breakfast, or chateau? I’ll work on this one once I’ve got my golden parachute ready for flying. Definitely set aside for the “ten year plan.” If you’ve already got a chateau, give me a call any way!

Interested ? Please contact Chef Daniel