Odds are you've been to a Shake Shack somewhere in the world and odds are you’re a fan. The burger phenomenon that started with a stand in NYC has become a worldwide sensation with locations from Miami to Tokyo to Dubai and everywhere in between. We sat down with the chain’s culinary director Mark Rosati, in town for last month’s South Beach Wine and Food Festival, to find out all about the burgers and what’s next for the popular chain.
Rosati got his start not as a chef, but just a fan of food. A chance encounter with Tom Colicchio got him a gig at the famed Gramercy Tavern where he honed his skills for three years. Wanting to learn another side of the restaurant industry, more specifically management, he took a job with Danny Meyer’s Union Hospitality Group’s then-new concept Shake Shack, which had just opened Madison Square Park, and he quickly fell in love and helped grow it into the phenomenon it is today.
When the concept decided to expand outside of the NYC for the first time, the first stop was Miami with the opening of the Lincoln Road location in 2010. Rosati lived in South Florida for close to a month and learned to love the city and local hot spots like Michael’s Genuine Food & Drink and Puerto Sagua and even has a clever idea for a Miami-inspired Shake burger that he shares with us.
Find out how he gets inspired, what locations are coming next and exactly what goes into making the now famous Chick'n Shack.
