Welcome to the ultra-competitive restaurant world of New York City. It’s hard to innovate in a city that seems to have everything, but that’s never deterred entrepreneur Stratis Morfogen. Raised in a restaurant family, he showed an early passion for the business. So his Dad set him to mopping the floors and washing the dishes. He didn’t get it back then, but that time getting his hands dirty in the restaurant was an invaluable experience. Tune in for early lessons from his Dad and his first forays into the restaurant industry. Stratis is candid about one of his most personal and published failures, the relationship with Phillipe Chow. He get real about his lowest point as a restaurateur and what he calls his personal hell. Starting over at age 44 isn’t easy, but Stratis found his way. Today, Brooklyn Chop House and Brooklyn Dumpling Shops are huge successes, and Stratis wouldn’t change a thing about how he got there.
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