” After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn’t have the funds to do so, so I got a modest loan from my parents and opened Chipotle with the goal of having it fund that restaurant. “


” Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food. “


” When I told my friends and family that I was leaving Stars to open a burrito shop in Denver, they thought I was crazy, but not long after the success of the first Chipotle, I knew I had to open just one more, so I opened a second one on Colorado Boulevard, which turned out to be even busier than the first. “


” When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that’s where I really learned to cook and to taste food in a discerning way. “


” The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias. “


” Stars was really good training. You know, we would come in at noon, and, you know, we would learn at that time what we were going to cook that evening. And, you know, there wasn’t a set menu per se. “



All 6 Steve Ells Quotes about Stars in picture


After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn
Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.
When I told my friends and family that I was leaving Stars to open a burrito shop in Denver, they thought I was crazy, but not long after the success of the first Chipotle, I knew I had to open just one more, so I opened a second one on Colorado Boulevard, which turned out to be even busier than the first.
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that
The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias.
Stars was really good training. You know, we would come in at noon, and, you know, we would learn at that time what we were going to cook that evening. And, you know, there wasn

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