i. Biography
The Path
Southern technique is the base layer in John Kunkel’s work, but the line of influence runs wider than that. At 50 Eggs, which he founded and has led as CEO since 2008, the food is shaped by fresh flavors, vibrant ingredients, and the push and pull of Asian and Latin spices. The result is a menu language grounded in Southern fare without stopping there. Training at Johnson & Wales University gave Kunkel the technical footing that preceded service. That early kitchen experience set the terms for a career built on discipline. As the owner of Yardbird Southern Table & Bar, he has kept Southern hospitality and comfort-driven cooking at the center of the work.
The Work Today
At 50 Eggs, the guiding idea is food that is, in Kunkel’s words, “whatever is big and bold, with a focus on fresh flavors, ingredients and Asian and Latin spices.” That brief tells you how the kitchens are run: direct, generous, and built for immediate appeal. The aim is not subtlety for its own sake. The food is meant to land quickly, then stay interesting through the layering of flavor. The customer response, in Kunkel’s account, has been built around approachability and repeat appeal. “I think it is great, the cuisine is incredibly approachable and the flavors are very crave-able, and we are loving that so many people are identifying and enjoying it,” he says. For a chef-operator, that balance matters: the food has to read easily, but it also has to give people a reason to come back.
Signature
Llewellyn’s Fine Fried Chicken, Mama’s Chicken Biscuits, and Shrimp ‘N Grits sit at the center of John’s signature dishes. They map a kitchen that works from Southern tradition and treats familiarity as a craft problem: keep the comfort, keep the structure, and keep the finish clean enough to make the dish worth seeking out. The through line is control, richness, and a clear reading of what those classics can carry.
Acclaim
Ernst & Young Entrepreneur of the Year Award (Florida Hospitality) is the recognition attached to John’s career. It fits a body of work defined by more than menu direction alone: a restaurant company built from a specific point of view, and kept coherent across growth.
Profile updated July 2026
FAQ
Asked of John
What is John Kunkel's current role?
As of 2026, John Kunkel is Founder and CEO of 50 Eggs.
Where did John Kunkel train or study?
John Kunkel trained at Johnson & Wales University.
What recognition has John Kunkel received?
Ernst & Young Entrepreneur of the Year Award (Florida Hospitality).
