“Finding an elegant solution when I’m faced with a problem — that’s what I like to do.” So says Daniel Rose, the 32-year-old Chicago-born self-taught chef who has taken the Paris gastronomy scene by storm.

 

When he opened his napkin-sized eatery Spring in Paris’ 9th arrondissement, Rose found himself with a runaway success on his hands. But he also had a months-long waiting list, which frustrated clientele, and a tiny kitchen, which made cooking for a full house difficult. And so in June he is opening a new three-story Spring located on a quiet street near the Louvre.

 

The new spot still seats only 22, but it has an open kitchen and a basement bar featuring beautifully renovated vaults and a wine cellar where he’ll host tastings.

 

Rose can’t hide his pride at completing the ambitious project, which cost 1 million euros, or $1.2 million.

 

“I’m not a daredevil,” he says, digging his hands into his ubiquitous blue coat. “This was a very difficult and high-risk project.”

 

Especially considering how new Rose is to the business. He came to France at 20 intending to study art, but after a particularly inspiring pigeon dish in a Michelin-starred establishment, he turned his focus to food. Within a few years, Parisians were crossing town to eat at his 280-square-foot restaurant, raving about his cooking and the eatery’s homey atmosphere.

 

Rose thinks his loyalists will be just as excited about his new location, which comes with a few subtle changes. Instead of his previous set menu, he will offer appetizer platters at the bar starting at 5 euros ($6.20), with a full meal going for around 60 euros ($75).

 

His sense for abundance, extravagance, comfort and diversity has stayed the same, though. “I want people to come out of this restaurant very happy,” he says. “Joyous.”

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