Thirty-six years later, Indochine remains a restaurant institution for New Yorkers. Brainchild restauranteur, Brian McNally opened Indochine in 1984 and became an instant success overnight to fashion designers, models, musicians, artists, and actors. In 1992, the French Vietnamese restaurant was sold to his staff, Jean-Marc Hommard, Michael Callahan, and Chef Hui Chi Le, who maintained the design, clients, service, attitude, and food for the next 28 years.
In 1997, the team approached JH to manage and update the operations while keeping its ambiance and ethos intact. After much inquiry for expanding Indochine to different cities, JH developed the brand book/ manual and strategized expanding to London and Los Angeles.
Today, Indochine’s classic staples, the martini, fried springs rolls, crispy battered shrimp, grilled baby back ribs, and spicy chicken breast remain on the menu serving the next generation of stylish people.
CHEF: Executive Chef Hui Chi- Le
Management (130 seat restaurant), Business Strategy (expansion to London & Los Angeles), Technology