375 Chicken N’ Fries is a New York City concept that started as a passion project from a Michelin-star, classically-trained French chef, Stephane Lemagnen in 2017.
“In 2017, after two decades of heading Michelin star restaurants and in the world of elite private kitchens, I started a little project to make a better alternative for the American fast food diet. Out of this passion project, 375 Chicken N’ Fries in New York City was born. We started out with our small, humble Lower East Side shop. Since then, we have been lucky enough to be recognised by traditional and online American media and welcomed by American celebrities from local New York rappers and musicians to YouTubers and even some well-known actors. Most of all, we have been welcomed by the people of New York City, even during one of the world’s strictest pandemic lockdowns!
From there we were able to branch out to the Middle East and when it came to coming to Asia, the first place that came to mind was Hong Kong. In my travels all over the world as a private chef, one of the places that I loved the most and made the deepest impression on me has always been Hong Kong. I love the vibrant nature of the city and its people and especially the serious food culture from your amazing range of street food to your embrace of sophisticated cuisines from all over the world.”
Q: How did your food idea come about?
A: 375º is all about feel-good food served in a relaxed, fun space with a focus on grab-on go and delivery. The brand is centred around making high-quality fried chicken, fries, and salads that are delicious and indulgent – without all the toxins, fillers, hormones, and other junk that has become synonymous with “fast food”. The result is a menu that features all-natural, antibiotic and hormone-free chicken; 100% vegetable oil; locally sourced ingredients; and sauces made fresh from scratch every day.
Q: Why did you join Freshlane?
A: We believe that good food, served fresh and to the door of the customer is the best model forward.
Q: How has your business grown since starting with Freshlane?
A: We have expanded our operations into Hong Kong.
Q: What do you think is key to business success in the F&B industry?
A: Adaption- the city has continued to change so much over the course of the last 3 years and F&B needs to continue to meet all challenges ahead.
Q: What is your advice for new local F&B entrepreneurs?
A: Always think about long-term expansion.
Q: What are your brand plans for the future?
A: We will continue to expand worldwide in our fastest-growing markets- namely America and the Middle East.
Q: Would you recommend Freshlane to others in the restaurant industry? Why?
A: Yes, it can help diversify your business!
Now on to you!
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