Andrea Wheeler, Nathan LaBossiere, Alyssa Dias, Jeremy Kalebota
Digital Slide Show Presentation
This capstone project is a culmination of everything students have learned since their first day at Johnson & Wales. Knowledge from each lab and culinary academic course was used to come up with a restaurant concept and execute fine services to friends, family, and industry leaders. With this, Ophelia was created, a restaurant experience based on astrology. A group of friends on a mission to give the consumer a dining experience unlike anything they have seen before. Attractive to multiple target markets, our restaurant has two distinct sides of the dining room. First, a sophisticated but welcoming tasting menu experience. Courses are based off of the zodiac signs, each course serving as a representation of that sign. For example, Taurus is represented by a Bison Tartare. The bison tartare is paired with a gribiche foam and a nut tuile, giving the dish earthy tones while maintaining rich and vibrant flavors. On the other side of the restaurant, there is a full function bar with a bar menu. In the restaurant industry, drinks are one of the most profitable items you can sell. The bar menu includes a variety of “out of this world” cocktails and drinks and gives friend groups the opportunity to go out and experience a laid back atmosphere without the formality. In addition to the drink menu, the exclusive bar menu that gives a fun take on classic bar foods like the crescent moon fried mozzarella. Overall, Ophelia changes the way fine-dining is viewed, giving a wide range to our target consumers and the success they bring.
Chef Rizwan Ahmed
BS - Culinary Arts
Wheeler, Andrea; LaBossiere, Nathan; Dias, Alyssa; Kalebota, Jeremy; Bartley, Michael; Lerner, Hannah; Rosenthal, Alyssa; Sangster, Matthew; and Stubitsch, Hannah, "Ophelia Business Proposal" (2023). Student Research Design & Innovation Symposium. 81.