Nick Kokonas
American restaurateur and entrepreneur
Nick Kokonas is an American restaurateur, entrepreneur, and author, known for his innovative approach to the restaurant industry and his role in co-founding several acclaimed dining establishments. He is also the co-founder and CEO of Tock, a reservation and event management platform.
Early Life and Education[edit | edit source]
Nick Kokonas was born and raised in Chicago, Illinois. He attended Columbia University, where he studied philosophy and literature. His education in the humanities provided a foundation for his creative and analytical approach to business.
Career[edit | edit source]
Early Ventures[edit | edit source]
Before entering the restaurant industry, Kokonas worked in the financial sector. He was involved in options trading, which honed his skills in risk management and strategic planning.
Alinea Group[edit | edit source]
In 2005, Kokonas co-founded Alinea with chef Grant Achatz. Alinea quickly gained international acclaim for its innovative approach to molecular gastronomy and has been awarded multiple Michelin stars. The success of Alinea led to the establishment of the Alinea Group, which includes other notable restaurants such as Next and The Aviary.
Tock[edit | edit source]
In 2014, Kokonas co-founded Tock, a reservation and event management platform designed to improve the efficiency and profitability of restaurants. Tock introduced a ticketing system for dining, allowing restaurants to manage reservations and reduce no-shows. The platform has been adopted by numerous restaurants worldwide and has expanded to include features for wineries and other event-based businesses.
Philosophy and Impact[edit | edit source]
Kokonas is known for his innovative thinking and willingness to challenge traditional business models in the restaurant industry. His work with Tock and the Alinea Group has influenced how restaurants approach reservations, customer experience, and operational efficiency.
Publications[edit | edit source]
Nick Kokonas has co-authored several books with Grant Achatz, including "Life, on the Line," which details their journey in the restaurant industry and the challenges they faced.
Related Pages[edit | edit source]
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