Steve Ells

Steve Ells is an entrepreneur and classically trained chef recognized as the founder of Chipotle Mexican Grill, a fast-casual restaurant chain that influenced the American dining landscape. After earning a degree in art history from the University of Colorado at Boulder, Ells attended the Culinary Institute of America. He refined his culinary skills as a sous chef under Jeremiah Tower at Stars restaurant in San Francisco, a venue associated with the development of California cuisine. Inspired by the taquerias and burrito shops of San Francisco's Mission District, Ells sought to demonstrate that fresh ingredients could be used to quickly serve food.

Ells opened the first Chipotle Mexican Grill in Denver, Colorado, using a loan from his father. He and his father calculated that the restaurant would need to sell 107 burritos per day to be profitable; after one month, the original location was selling over 1,000 burritos daily.

Guided by the philosophy of "Food with Integrity," Chipotle prioritized responsibly raised meats, organic produce, and local sourcing, advancing sustainability in the quick-service restaurant sector. The company expanded to more than 3,000 locations worldwide, emphasizing fresh preparation without freezers or microwaves. McDonald's became an investor in Chipotle, supporting rapid expansion. The company went public in one of the most successful restaurant IPOs, with the stock doubling on its first day of trading. Sales grew from $823 million in the year of the IPO to $4.5 billion. Ells received recognition for his leadership, including the CEO of the Year Award from ColoradoBiz magazine. He also served as a judge and investor on NBC's series "America's Next Great Restaurant."

Chipotle announced Ells' resignation as CEO, pending the search for a new leader with turnaround expertise. He later resigned as chairman and left the board of directors, ending his involvement with the company. After leaving Chipotle, Ells launched Kernel, a startup in Manhattan focused on serving vegetarian fare in a fast-casual setting. Kernel utilized automation, with robots and a minimal human crew operating the restaurant. Ells was inspired by Bill Gates' book "How to Avoid a Climate Disaster" and aimed to reduce greenhouse gas emissions through Kernel's operations. After reassessing the model, the restaurants closed for renovations and reopened under the Counter Service name, now operating without robotics.

Ells and Peloton co-founder Tom Cortese partnered on Counter Service, an upscale sandwich concept with multiple locations in New York City. The menu features house-roasted meats, homemade sauces, artisanal bread, and excludes processed ingredients and cold cuts. Chef Andrew Black, formerly of Eleven Madison Park, serves as Counter Service's chief culinary officer. With Counter Service expanding into Brooklyn and other areas, Ells continues to influence the fast-casual dining industry with a focus on real food and operational innovation.