We often take certain things for granted, especially when it comes to the autonomy of how a restaurant works. If designing and running one of the biggest and busiest restaurants in the Bay Area isn’t a big enough task for you to underestimate, imagine conceptualizing and running sixteen of them. Maybe it would take someone with the business sense of a Wall Street banker, the mental fortitude of a China Town Big Boss, the connections of a million-miler doing deals from Shanghai to San Francisco and someone who sees and jumps at opportunities to improve their industry on an artistic and systematic level. I am thrilled that life brought us to this juncture where that person has agreed to sit down with us on #UpgradeMe. It’s my pleasure to share with you, my conversation with restauranteur and business mastermind, Chef George Chen.

Follow George at:

https://chinalivesf.com/