Spaces to Celebrate Life

Chad Mackay, '94 Accounting, continues his father's mission of creating memorable experiences for diners at Fire & Vine Hospitality.

  1. Albers School of Business & Economics
  2. News and Events
  3. Albers News
  4. Albers Brief
  5. Albers Brief Fall 2023
  6. Fire and Vine and the Commitment to Spaces that Celebrate Life
Overhead view of a crowded fine dining restaurant

'Prepare to work hard in the business and on the business.'

What problem/market need were you addressing when the business started?

My father brought El Gaucho back because he believed that Seattle deserved a place to celebrate life and that it was more than a steakhouse. It was an entertainment experience that harkened back to a time of service, swank, and nostalgia. We have since built on the legacy by expanding El Gaucho to new communities and bringing new restaurants for guests to revel in and celebrate life.

Chad Mackay headshotWhat has been the biggest challenge and the biggest reward throughout your journey?

Although the 2008-2009 Great Recession was difficult, nothing could prepare a restaurant owner for what happened during the lockdowns of 2020 and 2021. [The] biggest reward is watching the teams grow over the past two decades and seeing them develop themselves, get married, buy houses, and have children. It’s incredible to [work with these] professionals and see them grow up.

What, if anything, did you learn at Albers that has helped you in running your business?

I use my accounting degree almost every day to review financial statements and understand, at a high level, what is happening in
our businesses as well as potential expansions or acquisitions. The other is a lifelong love of learning and reading that is part of the Jesuit tradition.

What’s next for the business?

Continued growth with expansion in Boise, Idaho in 2024-25 and another venture in Vancouver, Washington in 2025. We are also evaluating acquisition opportunities as the economic realities for restaurants come into play in [a projected] 2024 recession.

If you were to recommend one thing from your group of restaurants that newcomers should taste, what would it be?

My favorite is the Frenched Rib Chop, peppercorn style!

Two-sentence advice for anyone who wants to follow in your footsteps?

Prepare to work hard both in the business and on the business. This can be an incredibly rewarding industry, but it eats people alive who don’t think into the future and only focus on running the day-to-day operations.

Learn more about the Fire & Vine's restaurants at fireandvinehospitality.com.

Fire and Vine Fast Facts

1997

Date of founding

Hands preparing a traditional Caesar Salad tableside

Ownership details

Majority family owned with group of key investors in each market Fire & Vine operates

8

Locations

Properties in Seattle, Bellevue, Tacoma, Walla Walla, Vancouver (WA), and Portland

More stories from the Albers Brief Foodie Issue

Pasek Cellars: Making the Case for Growth

Dave James, '92 MBA, grew Pasek Cellars from 1,500 cases to a peak of 15,000. The former wine seller says you don't have to start a business from scratch to follow your entrepreneurial spirit.

Overhead view of wine glasses on a table

FX McRory Lives On at the 32 Bar and Grill

The doors of FX McRory may have shut after 40 years but co-founder Mick McHugh, '66 Economics, says he's bringing that same sport bar flavor to the Seattle Kraken restaurant.

Mick McHugh behind the bar at FX McRory

Spice SPC: A Social Purpose Grocery Reopens in Capitol Hill

Spice SPC founder Aditya Bajaj, '23 MBA, wants his Indian grocery and deli to create social good while generating profit.

Containers of Amul Shrkhand

Anthony’s: Leveraging Legacy

Embrace opportunity when it knocks, says Anthony's Restaurants CEO Amy Burns, '18 LEMBA.

A woman smiling in front of a window

Cupcake Royale Celebrates Two Decades of Creating Joy

Jody Hall, ’88 Marketing, founded the first cupcake bakery in the US outside of New York’s Magnolia Bakery

A cupcake with a rainbow topper

Wunderground Coffee: Mushroom Lattes for Mind, Body, and Spirit

After Cupcake Royale's success, Jody Hall, '88 Marketing, brings her cafe operations management knowhow to creating Coffee 2.0.

Alumnus Jody Hall sitting at a table with cup of coffee

Dick’s Drive-in: Creating Timeless Value for Customers

Jasmine Donovan, company president and granddaughter of one of the three original Dick's Drive-In partners, reflects on how some things never change for this storied family business.

Dicks Drive-In meal of burger, shake, and fries

Punjab Sweets: Indian Desserts so Good, They Made it to the New York Times

Word-of-mouth cemented the reputation of Punjab Sweets, a legendary sweet shop in Kent.

A display case full of Punjab sweets

Pagliacci 1.0: Selling by the Slice was ‘Heretical’ at the Time

Pagliacci founder Dorene Centioli-McTigue, '65 Journalism, recalls the early days of Pagliacci Pizza—and her favorite item in today's menu.

A pizza peel with a pizza on top

Pagliacci Pizza: Relationships are at the Heart of Good Business

Pagliacci co-owners Matt Galvin and Michelle Galvin, '98 MBA and current Chair of the SU Board of Regents, rely on their Jesuit roots to take care of the business, their teams, and their communities.

Pagliacci Pizza co-owners Michelle and Matt Galvin

Figurehead Brewing: Craft Beer for Everyone, Not Just a Few

Figurehead Brewing co-founder Bob Monroe, '10 MBA, talks about beer, business, and balance in creating—and growing—Magnolia's famed craft brewery.

Five beer bottles in a row with Figurehead Brewing labels

Madhu Moves On

Associate Dean Madhu Rao reflects on his 20+ years at Albers as he leaves for Regis University, where he will take on the post of Academic Dean for the Anderson College of Business and Computing.

Former Albers Associate Dean Madhu Rao at an event