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This profile was last updated on 1/22/16  and contains information from public web pages and contributions from the ZoomInfo community.

Mr. Richard Coraine

Wrong Richard Coraine?

Chief Development Officer

Phone: (646) ***-****  
Email: r***@***.com
Union Square Hospitality Group
24 Union Square East
New York , New York 10003
United States

Company Description: Union Square Hospitality Group (USHG) was founded by Danny Meyer and includes some of New York City's most beloved restaurants including Union Square Cafe, Gramercy...   more
Background

Employment History

85 Total References
Web References
Interview: Richard Coraine, ...
davidlincolnross.com, 20 Jan 2015 [cached]
Interview: Richard Coraine, Union Square Hospitality Group, Dishes on Great Menus
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COOKING UP A MENU'S SECRET SAUCE: Ingredients of A Great Bill of Fare A Conversation with Richard Coraine, President, New Business & Development, Union Square Hospitality Group, New York City A 16-year partner of restaurateur Danny Meyer's company, Union Square ... Continue reading →
Posted inBook Review, Books, Classic Cocktails, Cocktailians, Cocktails, Culinary History, Danny Meyer, Food, Richard Coraine, Union Square Hospitality Group, Wine | Tagged#historicmenus, #menucollecting, #restaurantmenus, #spago, #unionsquarehospitalitygroup, The Daily Beast | Leave a comment
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Richard Coraine
Join Our Team | Union Square Hospitality Group
www.ushgnyc.com, 9 Aug 2015 [cached]
Richard Coraine
Richard Coraine of Union Square ...
davidlincolnross.com, 20 Jan 2015 [cached]
Richard Coraine of Union Square Hospitality Group Dishes!!! Posted onSeptember 11, 2011byDavidLincolnRoss
A Conversation with Richard Coraine, President, New Business & Development, Union Square Hospitality Group, New York City. A 16-year partner of restaurateur Danny Meyer's company, Union Square Hospitality Group, Richard Coraine is an avid menu collector, with signed menus ... Continue reading →
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Richard Coraine
Richard ...
www.ushgnyc.com, 17 Dec 2012 [cached]
Richard Coraine
SENIOR MANAGING PARTNER - BUSINESS DEVELOPMENT AND CONSULTING
Richard is Senior Managing Partner of New Business Development and Consulting, the division of USHG created to innovate, incubate, and develop a fresh generation of award-winning restaurants and other groundbreaking ventures for the USHG family of businesses.
A few of his most notable innovations and openings have been Eleven Madison Park (which earned 4 stars in the New York Times), Blue Smoke, Shake Shack, Maialino, Untitled at the Whitney Museum of American Art, and most recently, North End Grill in Battery Park City. Additionally in 2009, Richard launched Hospitality Quotient, a learning and consulting business designed to help clients in diverse industries integrate hospitality into their technical service.
Before becoming Senior Managing Partner, Richard was Chief Operations Officer, in which capacity he was responsible for the performance of all USHG operations, directly supervised the executive chefs, general managers, and directors, and trained the restaurants' management teams to provide guests with USHG's renowned cuisine and hospitality.
Richard joined USHG as a partner in 1996, following a decade of leadership with Wolfgang Puck Group, and the launch of his own restaurant, Hawthorne Lane, which he opened in San Francisco in 1995. Richard is a Boston native, a graduate of the University of New Hampshire Whittemore School of Business and Economics, and holds an AOS in Culinary Arts from the Culinary Institute of America.
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Richard Coraine
Blue Smoke | Union Square Hospitality Group
www.ushgnyc.com [cached]
Richard Coraine in The Wall Street Journal | April 24, 2014
FOOD ENHANCES THE SCENE IN BATTERY PARK CITY Food Options in Neighborhoods are getting a boost by KAYA LATERMAN North End Alley, also called 'Goldman Alley,' has become an eating destination.
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Richard Coraine, senior managing partner of new business and consulting at Union Square Hospitality Group, said that in addition to the area workers and residents, the number of bikers using the path along the Hudson River was a sign that food businesses could thrive in the area. "It's exciting when you see an underserved community and you're asked to cultivate a dining scene," Mr. Coraine said.
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