When you ask John Tabatabai how he’d describe himself, he looks thoughtful for a moment – a trailblazer perhaps? A maverick? His response: “A lunatic probably.”

Tabatabai is 2 months into his first restaurant venture, a stressful time for any restaurateur but perhaps more so for the beginner. “I’ve never run a restaurant before,” he admits. “Working with operations, people, managing all the separate aspects and bringing it all together – it’s difficult. But I believe in it so strongly. It’s the opposite of what I was doing before.”

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