As anyone who has built, expanded, or remodeled a space in the industry will affirm, each process has a learning curve. In a very real sense, to take on this type of project is to attend a “School of Hard Knocks” to learn things the hard way, to get knocked down in order to learn lessons, and to gain knowledge through painfully challenging experiences. The chefs, owners, and restaurateurs in the following section know all-too-well the struggles that come with translating a vision into reality. But, in the end, all of the roadblocks, paperwork, and long hours are worth the trouble, when a fresh new spot becomes a part of the community and the lessons have been learned.
Be on the lookout for content from:
Robin Christenson, Chief Financial Owl of Blinking Owl Distillery – Santa Ana
Russ Bendel, President of RB Squared, Inc.
Jared Cook, Executive Chef of Olea, Vine Restaurant & Bar, and Ironwood
Peter Serantoni & Don Myers, Partners of Cha Cha’s Latin Kitchen
Parnell & Jennifer Delcham, Proprietors of Ways & Means Oyster House
Joe Manzella, Proprietor of TAPS Brewery & Barrel Room
Nikko Marquez, Executive Chef & Partners Victor Nguyen & Viet Pham of The Recess Room
Mario Marovic, Partner of The Lounge Group & The Country Club
Christian & Danielle Murcia of Crepes Bonaparte
Amin Benny, Bar Manager of Monarch Beach Resort
