My idea of hospitality
Every project is like a dish, you need balance and patience for a superb result
If there's one thing I've learned, it's that nothing just lands in your lap. I started out as a chef, and here I am, an entrepreneur. To run a business at its best, be it large or small, you have to get out of the kitchen; otherwise, you won't notice what's happening around you.
So far, my wife and I have started many businesses, all different, but all with one thing in common - we've put our whole self into them.