Chef Dieter Quinn gently bumps his black Triumph Speed Triple motorcycle over the curb and onto the sidewalk, deftly wheeling it to an out-of-the-way parking spot.
Removing his black helmet and leathers, the lanky Australian walks through the Atlanta parking lot to the back entrance of the kitchen that serves as his home base, though it’s only one in a network of 14 kitchens he controls.
He nods to the employees already prepping for the lunch rush. Today, they’re making special burgers — a riff on the Nasty Nate served at Illegal Foods, the former restaurant now operating as a pop-up. The kitchen staff is topping large beef patties with blue cheese, house-made bacon jam and fresh arugula.