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Originally Posted by You want to go where?
I'm a variant of number two:
the chef as corporation. There are too many restaurants with great chef's names where the chef is only in the restaurant a few times a year.
At least the public understands that the namesake chef will not be there most of the time.
If the resident executive chef and his/her team is very skilled, and also (maybe more importantly) the restaurant concept is portable to multiple locations, then the branch location should have a good chance of success (Nobu might be a good example).