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646: Nick Bogacz on Guerilla Marketing Tactics
After 16 years of working in the pizza biz from delivery driver to store manager, Nick Bogacz built the confidence to open his own pizza place in 2012. Today, Bogacz is the President and Founder of...
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647: Ben Poremba on Transforming Communities One Block at a Time
Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is...
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648: Scott Roberts on Persistence and Hard Work
The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques...
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649: Lisa Astorga-Watel on Taking Chances, Networking, and Presence.
Chef/Owner Lisa Astorga-Watel grew up in Santiago, Chile, before moving to Houston, Texas where she attended The Culinary Art Institute. Asorga-Watel's ambition started early wit the opening of her...
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650: Damien Watel on Partnerships and Humility
French-born Damien Watel got his start in the restaurant industry at the age of 25 working for his uncle's two Dallas restaurants. In 1999 Chef Watel opened Bistro Vatel, which had an 18-year run and...
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651: Tanya Sanchez on Leading By Example
Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a...
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652: Steve Redzikowski on Learning from the Best
Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the...
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654: Jessica, Jill, & Jennifer Emich on Creating Community
Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got...
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657: Eric Skokan on Embracing Failure
Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In 2006,...
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658: Lachlan Mackinnon-Patterson on Listening More and Talk Less
As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and...
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659: Matt Selby on Kindness is Everything
Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was...
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660: Justin Brunson on Respecting Food
After attending the Scottsdale Le Cordon Bleu College of Culinary Arts, Chef Justin Brunson Scored an internship with Chef Michael DiMaria at Michael’s at the Citadel. In 2004 Brunson made the move...
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661: Michael Theimann on Learn Fast, Hustle, and Thrive
Boulder City, NV, native, Chef Michael Thiemann, got his industry start in the city that raised him, Sacramento, CA. He went on to work all over the world, including New Zealand, Hawaii, and San...
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666: Umberto Gibin on Consistency is Key
Umberto Gibin was born in Venice, Italy and began to learn the hospitality trade at several prestigious European restaurants and hotels. In 1979 he took his hospitality career to California where...
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667: Brad Cecchi on Recognizing Leadership
Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years...
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669: Shila Morris and Kay Salerno on Franchising and Growth Done Right
In 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta...
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670: Andrew Freeman on The Power of Partnerships and Community
New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several...
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671: Staffan Terje on Respect Yourself and Be Prepared
Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work...
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673: Patrick Mulvaney on Ignoring People Who Tell You “No”
Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in...
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674: Hagop Giragossian on Stick to What You believe In
Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with...
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