Well, let's begin by you telling me a little bit about your culinary journey through San Diego to Las Vegas and how you started the Trust Restaurant.

Yeah.

So I moved to Southern California or San Diego in particular in 2006.

I worked for a large hospitality company for, it's boutique, I shouldn't say large, but bigger than us currently.

I worked for them for about nine and a half years.

We worked from garbage up to, you know, essentially a corporate executive chef.

And, you know, we kind of At that time, we're an acquisitions company where we would go and buy a new company or buy a new property, hotel and restaurant.

So why Las Vegas? I mean, is it, is that a good restaurant destination now? Are you off the strip in Las Vegas? And tell me about the strategy behind that.