Spotlight on Steve Ells, Founder and CEO of Chipoltle

Born September 12, 1966 in Indianopolis.
University of Colorado Bolder, BA Art History
Culinary Institute of America, NY 1990
Sous-Chef in San Francisco for 2 years
Founded Chipoltle 1993

Founder Letter following E. coli outbreak.
- 52 people infected by E. coli outbreak.
- 140 people infected by norovirus outbreak in 1 Boston store.
- Throughout our supply chain, we are implementing high-resolution sampling and testing...
- Our menu has remained virtually unchanged for the last 22 years, only 64 ingredients in our food.

Food Safety Plan
- High resolution testing at suppliers.
- Central kitchens.
- Marinate meat at end of night.
- Blanching; lemons, limes, jalapeños, onions & avocados, submerged in boiling water for 5 seconds.
- Restaurant sanitation.
- Audits & Inspections.
- Employee wellness.

According to Wikipedia, the New York Times reported that Ells was paid $25 million more than comparable executives at Ford, Boeing and AT&T in 2013. By early 2010s, Ells and his co-chief, Montgomery Moran, were paid more than $300 million. In May 2014 shareholders rejected a plan to further the executives' wages.

Chipoltle serves "naturally raised meat" and support sustainable agriculture.