I had the opportunity to talk with James Beard award-winning Chef Gabriel Rucker of Portland's Le Pigeon and Canard about our own personal experiences with substance abuse and sobriety. Chef Rucker shares his path to sobriety, how he currently maintains that path, and how he has helped chefs and other hospitality professionals to overcome their issues with drugs and alcohol.

Dean shares his thoughts about the challenges that he sees in the coming months as he and his wife prepare to open their bakery and full service restaurant in Wilmington, NC.

Welcome to 86'd: Straight Dialogue w/ Restaurant Leaders'. We look forward to the opportunity to provide you with insights and valuable takeaways that you can use in your day-to-day moving forward!