The chef’s also aren’t always the financial backer’s of the places, so I guess the numbers aren’t as high as we might suspect because of their fame. Anthony Bourdain certainly hasn’t spent the majority of his life concerned about his RRSP’s or 401k, but enjoying life carefree. Or at least you would never think this from reading his books.

Maybe Jamie Oliver has money tied up in debts so it never looks like he owns anything, London is awfully expensive! He could be using all his equity to pay for more restaurants etc. Who knows. I just thought he wasn’t on the list because it says chef’s who have “joined” the millionaires club, but I figured he was on the list before.

Seriously, I am surprised to see that many M$ chef!

This also ties in with Nate’s comment to chefs like Mario Batali. I agree, the number of hours Batali has to put in to control 13 restaurants, 1 wine shop and all the other products he owns is crazy. On the other hand, there are few chefs that have 100% ownership in the company. Several have to seek an investment group for startup or for expansion. It is common for chefs to only own 15% to 30% of their empire. The rest goes to the investment group. To have a sense of ownership and to be able to be recognized worldwide is enough for most chefs. Many chefs will admit they only know how to cook and they lack business skills. By obtaining an investment group, management skills are provided. Unfortunately not all investment groups have restaurant experience. I am not sure how much Batali owns, but I am guessing he doesn’t own all of it.

In response to Jamie Oliver: He is estimated to be earning over $1 million but not as much as to be in the top 10. This is surprising news since he is perhaps the biggest celebrity in the UK and I believe he has sold the most cookbooks.

Thanks for showing interest in the post.

None of these guys actually sit in the back of their kitchens preparing food anymore. (or did beyond their early young days). Which is fine by me, but really they didn’t make their money just by cooking, but marketing – through tv shows, writing books, buying and selling restaurants etc. Most restaurants are never actually run by the executive chef (they might make the menu)…but the executive chef is used as a brand, as Restaurant Blogger said. They might stop in every once in a while, but there is no way they are plating your food…MAYBE if you are food critic for the NYTimes!

13 restaurants, 1 wine shop, 6 books, 3 TV Shows.

That’s a lot of work for $3 million. After highschool I worked for a family in Calgary that owned a chain of 5 or 6 wine stores that made them well over $2 million a year.

Also suprised that Jamie Oliver isn’t on the list. He seems to have captured the hearts of just about every middle aged woman that I know.

http://labnol.blogspot.com/2007/10/charlie-ayers-ex-google-chef-who-is.html