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Check back frequently for new segments in the “How I Got Started” section of the Operator Corner. You’ll discover well-known chefs, their stories, and their thoughts about Winston’s equipment.
Part One: Cooking for 160,000: David Danielson
Few chefs anywhere have the experience David Danielson does cooking for huge, high-profile events. Listing them as casually as if
Part Four: Lessons learned: Challenges, Martinez, says, make him a better operator
Fernando Martinez and his partners form the OLE Restaurant Group. The team has opened, run, sold, expanded or closed 10
Part Three: Martinez returns to Louisville and launches a concept boom
In 2001, Fernando Martinez partnered with his mother and a friend to create Havana Rumba and Mojito Tapas in Louisville,
Part Two: Growing required delegating, even ending a partnership for Martinez
In 2001, Fernando Martinez partnered with his mother and a friend to create Havana Rumba in Louisville, Ky. The partnership
Part One: How I Created and Started Multiple Concepts: Fernando Martinez
In 2001, Fernando Martinez partnered with his mother and a friend to create Havana Rumba in Louisville, Ky. All were
Part Four: Biscuit Love: Overcoming challenges
In 2012, Karl and Sarah Worley launched Nashville-based Biscuit Love with a food truck. Three brick-and-mortar units later, a fourth
Part Three: The expansion of Biscuit Love: franchising or independence
In 2012, Karl and Sarah Worley launched Nashville-based Biscuit Love with a food truck. Three years later they opened a
Part Two: How We Grew Our Restaurant Concept: Biscuit Love
In 2012, Karl and Sarah Worley launched Nashville-based Biscuit Love with a food truck. Three years later they opened a
Part One: How We Created Our Restaurant Concept: Biscuit Love
In 2012, Karl and Sarah Worley launched Nashville-based Biscuit Love with a food truck. Our conversation with Karl details their
Part Four: The Drive to Create: Win Some, Lose Some, says Palombino
Part One | Part Two | Part Three In 1997, Tony Palombino started Louisville, Ky.-based Tony Boombozz Pizza, which evolved
Part Three: Go for Growth: Palombino Franchises Tony Boombozz
Part One | Part Two In 1997, Tony Palombino started Louisville, Ky.-based Tony Boombozz Pizza, which evolved into Boombozz Craft
Part Two: Room to Grow: The Shift to a Full-service Pizzeria
In 1997, Tony Palombino started Louisville, Ky.-based Tony Boombozz Pizza, which evolved into Boombozz Craft Pizza & Taphouse, an 11-unit