Click here for ADA Accessibility Information

Restauranteur John Kunkel, creator and founder of one of Restaurant Hospitality Magazine’s, “Coolest Multi-concept Companies in the Land,” focuses his unwavering passion for a variety cuisines and his branding acumen into a diverse group of successful concepts. In just two decades, Kunkel built 50 Eggs into a James Beard nominated and award winning restaurant group by demonstrating talents in concept and culinary development, brand ideation, and the implementation of outstanding interior design and operational excellence for a broad range of hospitality concepts. 

Kunkel’s vision and passion for evolving trends, fueled by his Southern roots where food and spirits assumed a central role, 50 Eggs Inc. is a multi-faceted, full service culinary and hospitality firm that focuses on developing cutting-edge brands with unparalleled dining experiences. By combining his broad scope of talents, Kunkel continues to position 50 Eggs as a truly unique agency in which he not only creates or recreates a brand, but is able to execute and maintain the overall vision. 

John’s success and leadership has not gone unnoticed by the industry. He recently won the Ernst and Young Entrepreneur of the Year in Florida Hospitality and received an Honorary Doctorate from Johnson and Wales University. He was Miami Herald’s Top 40 under 40 and has been recognized as one of the top “restauranteurs” and “power players” in the country by numerous publications. 

Always focused on growth, Kunkel has unprecedented expansion on the horizon. In 2017 and 2018, Yardbird continues to spread it’s wings globally with it’s first international location in Singapore which is open now at the Marina Bay Sands, and upcoming locations is Beverly Hills and New York. The newest concept in the 50 Eggs portfolio, Chica, at the Venetian in Las Vegas with featured chef Lorena Garcia opened this May and had added Latin flavor to Restaurant Row.

More about John Kunkel

What is your ultimate comfort food?I love anything Southern. I grew up in Atlanta, so I love fried chicken, macaroni and cheese and fried green tomatoes. Not only is southern food delicious, it also brings me back to my childhood and growing up in the kitchen with my grandmother whose recipes we use everyday at Yardbird Southern Table & BarIf you weren't a chef, what would you be?If I weren't a chef I would be a photographer. Food Photography has become extremely trendy with the increased popularity of Social Media, and great food photography is something that I truly enjoy. I love to scroll down my timeline, see great food shots. I send my favorites to my team regularly so we can use them as inspiration for our own photography at all of our different restaurant concepts.What three things are always in your pantry?I always have some really good olive oil, pasta and red wine in my pantry.If you could cook with anyone in the world, who would it be?I would cook with Paul Newman. He is my favorite actor, and Cool Hand Luke is my favorite movie. The name 50 Eggs was inspired by Paul Newman and the Cool Hand Luke movie.