So many restaurant owners have desperately fought for survival over the last 15 months.
Why? Is it for the money or the glory? Because both have been in short supply...
We do this to serve a higher calling, and the best of us light the path forward.
Today we chat with Chef Steve Samson & Hans Luttman, partners and operators of Rossoblu in Downtown Los Angeles. Together, they share what it took to create a hit, the effort that went into enduring the pandemic and how those experiences have impacted their path forward.
For more on Rossoblu visit https://www.rossoblula.com
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