At the age of 13, Randy Garutti worked at a New Jersey bagel shop and by 17, he was waiting tables at a nearby country club. While working on getting a degree in hotel and restaurant management at Cornell, he took orders at Brinker International's (EAT) Chili's chain and traveled abroad to learn about different food cultures. After college, he went off to work at a restaurant in Colorado that moved him to locations in Denver, Maui and eventually Seattle.
When he was 23, Garutti managed to secure a 45-minute meeting with the legendary restaurateur Danny Meyer, who was famous for opening up restaurants such as Union Square Cafe and racking up coveted James Beard awards. By 2001, Garutti was helping to run the first Shake Shack (SHAK) , which was nothing more than a hot dog cart inside of Madison Square Park in New York City.
Today, Garutti oversees a publicly traded better burger chain with 127 locations globally. TheStreet talked with Garutti about his new book (co-authored by Shake Shack's Culinary Director Mark Rosati) titled Shake Shack: Recipes & Stories, which takes a look back at Shake Shack's founding and a glimpse into its future.