Russell Yam and Kitty Tsang, Co-Owners of Som Bo
“Here at Som Bo, we pride ourselves on a well curated menu that mixes and matches with each other seamlessly. In fact, it is designed so well that you can literally order blind and still get a great meal…seriously, try it.” – Kitty
Johan Halsberghe, Founder of MOJO
“It would be the easiest thing to quit. But we have a dream and this is a part of who we are. We think people should be aware that you can treat yourself in a better way.”
Cory Ng, Co-Owner of Milk and Cream Cereal Bar
“Here at Milk and Cream, we sell cereal, ice cream, and sweets; but more importantly, we sell a bit of nostalgia.”
Michael Fribourg and David Asser, Owners of Mike and Dave’s
“I had more fun making diet plans for my coworkers and explaining fat content of certain nuts and why certain dressings are bad than I had doing my actual job.”
Gus Kalaris, Founder of Constantine Wines and Axios
“I really believed in myself and proved a lot of people wrong. I was proud of what I was able to accomplish.”
Charlie Mani, Executive Chef at Badshah
“I don’t think about anything else other than what I do; this is the only thing that makes me happy.”
Shayna Minuto, Co-Founder of Hold My Knots
“I am actually the worst cook in the world. Like, really bad. But I can make a really good garlic knot slider, so that’s all that matters.”
Matt Rojas, Chef at Char Sue
“I love the freedom of working for myself. No one really tells me what to do and I get to be creative when it comes to my recipes.”
Jhonel Faelnar, Sommelier at The NoMad Hotel
“I am drawn to intellectual side of wine—there is so much culture, language, and history you can unearth from it.”
Chef Zong Xing Tu, Executive Chef and Partner of Yaso TangBao
“To be honest, I did not decide to be a chef. Back in the old days in China, people were assigned to jobs based on the society’s needs and I just happened to be assigned to be a chef.”