39 is all we had then. I was solely responsible for creating the recipes, systems, and culture that have become the bedrock of our culinary program. We have since grown into two brands and are building our 10th Tap 42 restaurant. Every Tap 42 kitchen now has its own manage- ment team and chefs. I stay directly involved in the growth and development of our managers and continue to create our recipes, source products, train our chefs, and manage food costs. However, my partners and I all work together on all aspects of the business. We are also close to structuring deals outside of the South Florida market, which is a very exciting prospect. o I worked alongside some of the most talented chefs in Miami for a decade. When I felt confident in my abilities as a leader and chef, I decided to leave the corporate world. It was just a matter of finding the right opportunity, which occurred when a couple of guys purchased what was the oldest bar in Fort Lauderdale—Brownies. They renovated and renamed it Tap 42. Fortunately, I met them at this pivotal time in our careers. I’ve learned that who you work with is equally as important as where you work. My business partners are the best in class, and it’s been the foun- dation for our growth and success. I started as the executive chef of our Fort Lauderdale restaurant, which
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