Default company panoramic image

GMT Restaurant Project

Gray Kunz restaurant open 30 to 40 random nights per year where the pre-paid reservations are $30k to $50 customized luxury watches.

  • Stage Concept Only
  • Industry Food and Beverage
  • Location New York City, NY, USA
  • Currency USD

Company Summary

According to the consulting firm Wealth-X, 186,000 households globally have assets above $30MM each and control $25 trillion in wealth. There are types of companies that generate tens of billions per year from this demographic -- private banks, talent agencies, casinos, etc. How would a company buy a client worth $5BN dinner? GMT would be the best and most expensive restaurant in human history and operate far above 3* Michelin level.


  • Default avatar
    Scott Phillip Solomon
    Managing Partner / Owner

    Scott is the architect of the GMT business model and has spent the last three years thinking about and drafting proposals for new and innovative models in which extreme high quality restaurants are not relegated to 9% - 20% profit margins serving one meal at a time.

    Scott graduated from Columbia University cum laude with an undergraduate degree in Mathematics, then was accepted to the three month Global Markets Training Program at 23 Wall Stre

  • Default avatar
    Gray Kunz
    Chef Owner

    Born in Singapore and raised in Switzerland
    began his career as a chef-apprentice in Bern, then at the Beau Rivage Palace, and Baur au Lac, to end up with Freddy Giradet for five years, in Crissier
    became executive chef at Plume, at the Regent—Hong Kong, Adrienne at The Peninsula—New York, and Lespinasse at the St. Regis—New York.

    In Manhattan, his exceptional culinary artistry earned him four stars from The New York Times, Best Chef in New

  • Default avatar
    Raj Dagstani
    GM Owner

    As Director of Operations for the Thomas Keller Restaurant Group and General Manager at Per Se Restaurant , Raj Dagstani led his team to 3 Michelin stars, a Mobile Five Diamond Review, an Ivy Award and the honor of being named 7th Best Restaurant in the world and The Best Restaurant in North America by Restaurant Magazine.  He was part of Oceana's management team that maintained their three star status from the New York Times and he worked with J