BY OLIVIA KINGSLEY
Hospitality
Matters
Richard Coraine of Union Square
Hospitality Group, talks about the
importance of passion, leadership,
and sourcing in restaurant success.
R
ichard Coraine is the chief development officer
at Union Square Hospitality Group where he's
worked with Danny Meyer to open and manage
such iconic restaurants as Eleven Madison Park, Blue Smoke,
Shake Shack, Maialino, and North End Grill. Prior to join-
ing USHG, Coraine worked with the Wolfgang Puck Group
and also opened his own restaurant, Hawthorne Lane, in San
Francisco, in 1995. A Boston native who now lives in New
York, Coraine attended the University of New Hampshire
Whittemore School of Business and Economics, as well as
the Culinary Institute of America. He has worked with Susan
Salgado to launch Hospitality Quotient, an educational and
consulting business designed to help clients in diverse indus-
tries integrate hospitality into their technical service.
PHOTO: RICHARD CORAINE
q&a
SPRING 2016 47
