We are starting to see a trend of fine dining chefs who are developing casual dining concepts. Recently, Saison's Joshua Skenes partnered with Umami Burger's Adam Fleishman to create Fat Noodle, a fast casual restaurant. Michelin-starred chef Daniel Patterson partnered with street food guru Roy Choi to develop the fast-food concept Loco'l. So why are so many fine dining chefs trying to get into the fast casual market? Chef José Andrés says that chefs "need to be [better at] influencing how to feed the many." Many people cannot afford Michelin Star restaurants but the chefs of these restaurants have the ability to create affordable, quality, fast casual concepts that everyone can enjoy. Having fast casual restaurants also allows these fine dining chefs to cook other food that they may love, but cannot put on their tasting menus. To learn more about these chefs' insights as well as the new fast casuals that will be hitting the market, click here.