Most of us see the world for what it is and do our best to fit in, but there are those select few who start with an idea and never mind that it doesn't already exist. New Business Development, Pizza Hut Global Christophe Poirier, Chief Brand Officer, He has the capability to create a new blue ocean. Many creative guys are working on renovation, they take something that exists, polish it, and make it look new. The future of the restaurant business depends on the Mark Brezinskis of the world to tell us where we need to go. He will undoubtedly be forgotten as the brand continues to grow but there are a select few of us who will forever know just how integral he was to the success of the brand and of all its industry recognition.Ĭhef, Front Burner Restaurants and current I can’t say exactly for sure but I’d say that Mark’s fingerprints are on about 75 percent of the tacos on the Velvet Taco menu. Mark has never slowed down and he transcends generations of restaurateurs and brands which have come and gone. You would think Mark is thirty-five years old with his energy, enthusiasm, wide eyes, hands flailing, and chatter about all the irons he has in the fire. The key to Mark’s success was his ability to inspire and infect each new restaurant team with a culture that separated those restaurants from both chain and independent restaurants across the country. Mark resides in Dallas and, never one to leave a stone unturned, is currently founder of his latest concept, Bizzy, which features his vision of better fast food. The journey is a remarkable tag-along to the highs and lows of being an entrepreneur and the self-discovery that comes with each stop. This book takes you to all of these places and more, while telling behind-the-scenes stories-sometimes funny, often heartbreaking, and never without lessons learned. His travels have taken him from Tokyo to Tuscany, from San Francisco to Shanghai, from Mumbai to Maui. Mark’s restaurants have featured an international buffet of foods that include Indian, Italian, French, and Vietnamese. His experiences span the globe in search of culinary discoveries and inspirations with industry icons like the late Norman Brinker, Paul Fleming, Phil Romano, and chefs Michael Mina and Mark Miller. A graduate of the famed School of Hotel Administration at Cornell University, Mark went on to create or co-create multiple nationally acclaimed restaurant companies. Brezinski is a forty-five-year veteran of the dynamic restaurant industry. The most compelling, insightful, and white-knuckled journey behind the restaurant curtain since Anthony Bourdain’s Kitchen Confidential.
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