Today we’d like to introduce you to Billy Lawless.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I grew up in a hospitality family in Galway, Ireland where my parents owned pubs and a hotel. I’ve been immersed in the industry since I can remember, and I’ve worked in almost every position both front and back of the house (including bathroom cleaning duty). I really do have a love for restaurants and the industry–no matter how many new dietary restrictions seem to pop up.
I came to Chicago from Ireland in 1998 to open the bar, The Irish Oak, in the Wrigleyville neighborhood. From there, I opened The Grafton in Lincoln Square in 2002 and The Gage on South Michigan Avenue in 2007. Our French restaurant, Henri, was next door from 2010 to 2014 before our Italian restaurant, Acanto, replaced it, giving diners another option on burgeoning South Michigan Avenue.
Our company, Gage Hospitality Group, formed this year, now also includes The Dawson in the Fulton River district (opened in 2013), Beacon Tavern, (2016) tucked away behind the Wrigley Building off Michigan Avenue and Coda di Volpe (2016) in the Southport Corridor neighborhood.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I’ve learned a lot from being in the industry for so many years and some of the biggest lessons I’ve learned are from mistakes I’ve made. Like any other business, it’s not been a smooth road but those challenges have allowed me to be a better leader for our team.
One of the biggest lessons I’ve learned is to listen to my gut and trust my instincts. We built a restaurant concept around a rising-star chef who left almost immediately after the restaurant opened, catching us by surprise and leaving us to scramble to ensure continuity of the concept.
During the development phase, I had worked past the red flags instead of listening to my instincts that something needed to change. Since then, I’ve trusted my overall judgment more and I prioritize the well-being of the overall group as opposed to a single individual.
Alright – so let’s talk business. Tell us about Gage Hospitality Group – what should we know?
We specialize in rustic, refined restaurant concepts and focus on fostering a culture of genuine hospitality. We’ve sought out historic locations; The Gage, Acanto, and Dawson all take their names from some aspect of the history of the building in which they are located. We’re focused on Chicago and proudly feature a Midwest sensibility in our menu content and service ethic.
I’m most proud of our team who continually execute the vision of each restaurant day in and day out. I’ve had team members who’ve been with me for more than a decade and I’ve been able to see people grow and thrive over the years as the brand grows.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
I certainly have many to thank for our success. I have two great partners in a couple of my restaurants including Branko Palikuca at The Dawson and Ryan O’Donnell at Coda di Volpe-–both men of integrity and impressive business acumen.
I rely on my team extensively and am lucky to count some of the most talented chefs and hospitality professionals in Chicago as my colleagues. I also must thank my Father who believed in the concept of The Gage since inception and I’m proud to call him my partner.
Besides our team members, it’s our clients who have been instrumental in the success of Gage Hospitality Group. I’m continually humbled by the support we receive from everyone who comes through the doors and loyalty of so many of our customers including our wonderful bevy of regulars.
Contact Info:
- Address: 18 S. Michigan Ave. #1100
Chicago, IL 60603 - Website: www.gagehospitality.com
- Phone: 3127533320
- Email: info@gagehospitality.com
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