"I’m never going to work in a restaurant again!" I remember telling my dad that over 25 years ago after our family restaurant in Issaquah was flooded for a second time in three years from the Issaquah Creek. I had no intention of following in my father’s footsteps, so I went to college and graduated from Seattle University in business and accounting. My career launched and I worked for over a decade as a technology consultant.
Since then, I’ve also learned to never say never, and when you say you’ll never do something, you’re likely to do it (except for owning a minivan. I will never own a minivan!). Fast forward 15 years from when I uttered those words to my dad, and the business of hospitality started to look pretty good after all.
Looking back, I realize how lucky I am to be part of a growing business that has the opportunity to help others celebrate, create memories, and escape the hustle and bustle of life once in a while to enjoy a fine dining experience. I was reminded of that when a good friend and former colleague, Chris Sparkman, sent me this article: The Nobility of Service – In Defense of Fine Dining.
There is a higher purpose for why higher-end restaurants still exist. Our purpose is to revel in celebrating life. Our tables are set, our stage is ready, and our team is eager to help bring little magic to your life.