Alto-Shaam Success Stories

Saying that Eleven Madison Park in New York City is the best restaurant in the world is no understatement; it received that accolade in 2017 from The World’s 50 Best Restaurants™. Since its opening in 1998, Eleven Madison Park has provided guests with an unmatched culinary experience, guided by co-owners Chef Daniel Humm and Will Guidara. The restaurant is known as much for its hospitality as for its cuisine — both are parts of the equation in providing the guest with an unforgettable experience.

With four restaurants, one kitchen and up to 2,500 customers daily, the challenge WJP Restaurant Group faced was simply—how. When deciding what equipment to install with challenging obstacles to consider, seasoned restaurateur, Michael Northern knew Alto-Shaam would have the right products to pull off this complex operation.

The innovative Vector® H Series Multi-Cook Oven from Alto-Shaam, the global manufacturer of commercial ovens for foodservice and retail operations, is reducing cooking times and further increasing food quality at Pantalan G, a well-known restaurant in the Andalusian town of Cadiz, Spain.

For 25 years, the small bistro in Hilton Garden Inn Spokane was doing just fine handling their minor operations. But when they decided to ramp up their menu and begin serving lunch and dinner, they needed a solution to handle their quickly booming business—an Alto-Shaam Vector® Multi‐Cook Oven.

When Corporate Executive Chef Bill Laychur assumed his role at Pennsylvania State University in the early 1990s, he was tasked with significantly modernizing the University’s 13 kitchen facilities throughout the 100-year-old campus.

Twelve Boar in Australia added authentic American barbecue to its menu through the use of an Alto-Shaam Cook & Hold Smoker Oven.

Deep south barbecue finished in Alto-Shaam Cook & Hold ovens is the perfect combination for this award-winning, quirky barbecue joint in Ocean Springs, Mississippi. The Shed started on “a shoestring budget without the shoestring" and has grown in size – and in fame – over the past 15 years.

It’s challenging enough to open one restaurant and make it successful. Joe Muench has done it three times. Muench is the co-owner and executive chef of Blue’s Egg, Maxie’s and Story Hill BKC. Story Hill BKC is the newest of the three. Blue’s Egg and Maxie’s are staples in the Milwaukee area with their flavorful, yet approachable, menus where customers always get an ever-changing, creative menu.

“Before the Alto-Shaam oven, it would take the staff 10 minutes to transfer the food from the kitchen down the 400 feet by elevator to the banquet center. The entire process would affect not only my staff, but the overall food quality,”