Our Terms of Service and Privacy Policy have changed.

By continuing to use this site, you are agreeing to the new Privacy Policy and Terms of Service.

5 of 6
Staying local
A dessert perches near peaches in Chez Panisse's kitchen. "We're driven by fresh, seasonal food that we buy at farmers' markets," Waters says. "From the very beginning we have worked to develop relationships with farmers."

Waters' belief in staying small and local extends to her business philosophy. Chez Panisse-trained chefs have gone on to launch dozens of new ventures and a few gourmet food chains, but Waters has resisted expansion.

"I couldn't imagine trying to operate another restaurant!" she says. "That's why there's no Chez Panisse East or Chez Panisse Las Vegas."

NEXT: A global vision

Email | Print | Share  |  RSS
google my aol my msn my yahoo! netvibes
Paste this link into your favorite RSS desktop reader
See all CNNMoney.com RSS FEEDS (close)
LAST UPDATE: Aug 31 2009 | 7:44 PM ET
More Galleries
5 startups that are reimagining the world Bricks that grow from microorganisms, household garbage turned into art, three-wheeled bike-cars -- these startups are redefining urban living. More
Blue collar entrepreneurs These five entrepreneurs took their blue collar experience and used it to launch innovative businesses. More
7 lifehacks to eliminate your holiday hassle Whether curating the perfect gift or finding a pet-sitter, these startups offer time-saving services that might just seem like holiday magic. More