Meet the Culinary Entrepreneurs: Richard Coraine
USHG Chief of Staff
Dean of Restaurant and Hospitality Management Rick Camac will interview USHG Chief of Staff Richard Coraine about his restaurant management career, from opening his own restaurant to directing business development at a roster of renowned New York City concepts.
As Union Square Hospitality Group’s chief of staff, Richard liaises between Chief Executive Officer Danny Meyer, USHG’s executive leadership team, and its family of businesses, strengthening and reinforcing USHG’s culture of Enlightened Hospitality amidst unprecedented business growth.
Richard has held various leadership positions at USHG over two decades, primarily serving as chief operations officer, where he was responsible for the performance of USHG’s acclaimed business brands.
As chief development officer, he directed the conceptualization, incubation and launch of numerous new businesses, including Eleven Madison Park, Blue Smoke, Shake Shack, Maialino, North End Grill and Untitled at the Whitney Museum of American Art. As well, Richard collaborated on the 2009 launch of Hospitality Quotient, USHG’s leadership development and training business. Most recently, Richard oversaw the relocation, design and development of the company’s flagship brand, Union Square Cafe in its new space.
Richard joined USHG as a partner in 1996, following a decade of leadership with Wolfgang Puck Group, and the launch of his own restaurant, Hawthorne Lane, which he opened in San Francisco in 1995. Richard is a Boston native and a graduate of the New Hampshire Whittemore School of Business and the Culinary Institute of America.