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- Niche Food Group
Niche Food Group
Niche Food Group is the family of restaurants from St. Louis’ Gerard Craft, the 2015 James Beard Foundation Award winner for Best Chef: Midwest. Niche Food Group has grown to include seven restaurants with six in St. Louis and one in Nashville to include: creative cocktails at Taste by Niche; French bistro fare at Brasserie by Niche; approachable and family-friendly Italian at Pastaria; fun, seasonal fare with a nod to Italy at Sardella; wood-fired, South American-inspired Cinder House (in partnership with the Four Seasons Hotel St. Louis); laid back burgers and brats at brassWELL (inside Rockwell Beer Co.); as well as a second location for Pastaria in Nashville, TN.
Chef Craft opened his first restaurant Niche, in St. Louis in 2005 at the age of 25, and one thing remains constant for his growing restaurant group: the dedication to “The Truth.” He defines the truth as “’When everything clicks. Dishes are perfectly seasoned. Service is warm, inviting and professional. Everything is how and where it should be.’ This is our guiding light at Niche Food Group. We encourage our team to be empowered to use these values to guide the way.”
Chef Craft opened his first restaurant Niche, in St. Louis in 2005 at the age of 25, and one thing remains constant for his growing restaurant group: the dedication to “The Truth.” He defines the truth as “’When everything clicks. Dishes are perfectly seasoned. Service is warm, inviting and professional. Everything is how and where it should be.’ This is our guiding light at Niche Food Group. We encourage our team to be empowered to use these values to guide the way.”
Additional Culture Details
As a company, we are guided by "The Truth" - five simple tenets that can solve any problem, answer any question, and always keep us on the right path.
Hospitality - extending it beyond our customers, making sure that our suppliers, vendors, investors, and co-workers are all treated with the utmost respect and consideration.
Honesty - being open about when a dish isn't quite right, when a situation could have been handled differently, being able to communicate and be open about where we can continue to grow.
Innovation - always asking "How can we do this better?" and never settling for the easiest answer, analyzing the ways in which we can improve and build upon past successes, never resting.
Failure - with innovation and risk comes the possibility of failure, so embracing our shortcomings, and learning from them, leads to further improvement.
Legacy - aiming to leave our positions better than when we arrived, implementing systems and ideas that have long lasting positive effects for the people who come after us.
Hospitality - extending it beyond our customers, making sure that our suppliers, vendors, investors, and co-workers are all treated with the utmost respect and consideration.
Honesty - being open about when a dish isn't quite right, when a situation could have been handled differently, being able to communicate and be open about where we can continue to grow.
Innovation - always asking "How can we do this better?" and never settling for the easiest answer, analyzing the ways in which we can improve and build upon past successes, never resting.
Failure - with innovation and risk comes the possibility of failure, so embracing our shortcomings, and learning from them, leads to further improvement.
Legacy - aiming to leave our positions better than when we arrived, implementing systems and ideas that have long lasting positive effects for the people who come after us.