Steve Ells
Steve Ells
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Full Name and Common Aliases
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Steve Ells is the founder, president, and CEO of Chipotle Mexican Grill. His full name is Stephen Ells.
Birth and Death Dates
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Steve Ells was born on April 10, 1965. He is still alive as of this writing.
Nationality and Profession(s)
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Nationality: American
Profession: Entrepreneur, Business Executive, Chef
Early Life and Background
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Steve Ells grew up in the Midwest, developing a passion for food at an early age. His interest in cooking led him to attend the Culinary Institute of America (CIA) in Hyde Park, New York. After graduating from the CIA in 1987, Ells worked under several well-known chefs in both the United States and France.
Major Accomplishments
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- Founding Chipotle Mexican Grill: In 1993, Ells opened the first Chipotle location in Denver, Colorado.
- Transforming Fast Food Industry: Through his vision for a fast-casual restaurant that served responsibly sourced food with integrity, Ells revolutionized the way people think about quick service dining.
Notable Works or Actions
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Ells' focus on serving high-quality, sustainable ingredients has earned Chipotle numerous accolades. Some notable achievements include:
- Sourcing of Responsibly Raised Beef: In 2001, Chipotle became one of the first fast food chains to commit to using only beef from cattle raised without added growth hormones or steroids.
- Organic Farm Partnerships: Chipotle has partnered with several organic farms across the country, furthering its commitment to sustainable agriculture.
Impact and Legacy
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Steve Ells' dedication to providing healthy, responsible options has not only changed the way people dine but also set a new standard for the fast food industry. As of this writing, Chipotle operates over 2,000 locations globally, making it one of the most successful fast-casual chains in the world.
Why They Are Widely Quoted or Remembered
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Steve Ells' commitment to integrity and sustainability has made him a thought leader in the food industry. His vision for Chipotle has inspired countless entrepreneurs and consumers alike, cementing his place as one of the most influential figures in modern fast food.
Quotes by Steve Ells
Our commitment to serving produce from local farms and other sustainable sources is one of the ways we are changing the way people think about and eat fast food.
We have two day-parts, lunch and dinner. We don't have breakfast. We don't have drive-thru. We don't have late night. We don't have 24-hours.
People were asking me all kinds of questions about the business, and I was initially put off. I was like, 'Just invest if you want to invest. Don't bother me.'
When I told my friends and family that I was leaving Stars to open a burrito shop in Denver, they thought I was crazy, but not long after the success of the first Chipotle, I knew I had to open just one more, so I opened a second one on Colorado Boulevard, which turned out to be even busier than the first.
The best Chipotle restaurant managers get the title 'restaurateur' and a $10,000 bonus for each person they hire who starts as crew and goes on to become a manager.
My undergraduate degree was in art history! Raising money for Chipotle was really my MBA. The money for my first restaurant came from my dad, the second from mostly cash flow. The third was an SBA loan. After my dad invested $1.5 million to open a few more, he suggested I raise the money myself for the experience.
I started Chipotle with the idea to create an experience that's fast - and not fast food.
Being in compliance with industry standards is less than 5 percent of what companies need to do to make food safe. Company after company finds that out after they have events.
Certainly, in college, I had no idea what I wanted to do, I studied art history and had a great time, but I didn't have any sort of career aspirations.