What were some of the pivotal moments or roles that shaped how you think about restaurant leadership?

Um, so everything basically that got me from here to where I am now, I kind of equate to somebody taking a bet on me.

Like I said, I had a lot of passion early on because I was really good at what I did.

I enjoyed it.

I liked the chaos of being in it.

And so when you stay, it becomes very easy to move up.

But yeah, everything is...

Can you give us a story from the ground floor, like a moment where, you know, everything felt like chaos and you just had to lead through it?