Chef Rick Bayless and his restaurant team share a passion for the food and culture of Mexico. The perception of Mexican restaurants as purveyors of sugary margaritas, crunchy ground beef tacos and heavy combo platters still exists to some degree but audience enthusiasm for authentic, contemporary fare suggests this attitude is in decline. From the beginning, Chef Bayless has cooked to packed houses, and his dedication and expertise have allowed the group to explore the full breadth of the Mexican culinary experience. Carrmichael contributions include identity and menu design for the signature Clark Street restaurant, Frontera Grill, and its street-food sibling, Xoco, as well as comprehensive branding for the growing series of quick-service concepts, Frontera Fresco and Tortas Frontera, including identity, packaging, environmental graphics, store signage, menus, team gear, websites and social media.
