013 - Bob Brazell
from Anti- Hosted by Kevin Kelly
Bob Brazell is the Chef & Co-owner of Byrd & Barrel and Tamm Avenue Bar. He’s currently working on re-opening The Tenderloin Room at The Chase Park Plaza. @byrdbarrelstl 2:00 - Intro 8:00 - Athlete Eats 10:30 - Finding the Byrd & Barrel building 12:00 - Having good partners 14:00 - Owning restaurants is entrepreneurship on steroids 16:15 - Dealing with depression 18:00 - Desire to work in food & hospitality 22:00 - Restarting his life & going to culinary school 24:15 - Working at Monarch with Josh Galliano 25:30 - Working at Niche with Gerard Craft 29:00 - Asking a question and writing a paper 30:30 - Generational differences in workers 35:00 - Being a positive influence 36:30 - Working with his fiancee 39:00 - Social media & City Hall 45:00 - There needs to be a chef/restaurant alliance - 47:00 - Finding his business partners 52:30 - Roles in the partnership 55:30 - Why fried chicken? 57:30 - Importance of keeping the drive-thru 1:00:30 - Getting into the Enterprise Center 1:04:00 - Working on the Tenderloin Room 1:07:30 - The myth of the chef 1:09:00 - Rick Lewis 1:14:00 - Be your brand 1:16:00 - Taking over an established business 1:29:30 - Old school cool coming back in fashion 1:31:30 - Social media for businesses now 1:36:15 - Soft opens 1:37:30 - Receiving feedback 1:47:00 - Maturing as a business owner 1:55:30 - Business highlights 1:59:00 - Outro
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Bob Brazell is the Chef & Co-owner of Byrd & Barrel and Tamm Avenue Bar. He’s currently working on re-opening The Tenderloin Room at The Chase Park Plaza.
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