Bob Brazell is the Chef & Co-owner of Byrd & Barrel and Tamm Avenue Bar. He’s currently working on re-opening The Tenderloin Room at The Chase Park Plaza.
@byrdbarrelstl
2:00 - Intro
8:00 - Athlete Eats
10:30 - Finding the Byrd & Barrel building
12:00 - Having good partners
14:00 - Owning restaurants is entrepreneurship on steroids
16:15 - Dealing with depression
18:00 - Desire to work in food & hospitality
22:00 - Restarting his life & going to culinary school
24:15 - Working at Monarch with Josh Galliano
25:30 - Working at Niche with Gerard Craft
29:00 - Asking a question and writing a paper
30:30 - Generational differences in workers
35:00 - Being a positive influence
36:30 - Working with his fiancee
39:00 - Social media & City Hall
45:00 - There needs to be a chef/restaurant alliance
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47:00 - Finding his business partners
52:30 - Roles in the partnership
55:30 - Why fried chicken?
57:30 - Importance of keeping the drive-thru
1:00:30 - Getting into the Enterprise Center
1:04:00 - Working on the Tenderloin Room
1:07:30 - The myth of the chef
1:09:00 - Rick Lewis
1:14:00 - Be your brand
1:16:00 - Taking over an established business
1:29:30 - Old school cool coming back in fashion
1:31:30 - Social media for businesses now
1:36:15 - Soft opens
1:37:30 - Receiving feedback
1:47:00 - Maturing as a business owner
1:55:30 - Business highlights
1:59:00 - Outro
019 - Tyler Davis
018 - Kevin Lemp
017 - Tom Hück
016 - David Choi
015 - Michael Frachetti
014 - Jon Wheatley
012 - Matt Murphy
011 - Michael Franco
010 - Mike Spakowski
009 - Blaine Deutsch
008 - Tyler Gross
007 - Indiana Rome
006 - Adrian Octavius Walker
005 - Kevin Brennan
004 - Syd Suntha
003 - Josh Boston
002 - Michael Eastman
001 - Mike Spakowski
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