I would describe it as "founder mode". If he lets the restaurant morph its process while he is outside the kitchen the vision is lost. Obviously young and hung

I would describe it as "founder mode". If he lets the restaurant morph its process while he is outside the kitchen the vision is lost. Obviously young and hungry with nothing to lose but your standards one can make certain decisions that build the story and the quality. Once the weekly payroll is $140k a week plus all the other expenses selling one's name seems justified to keep the balls in the air. The problem is the idea of the billionaire chef.