Russell Brown Part 2

In Part 1 of the interview with Russell Brown we talked his early years as a chef, the lessons he learned in that period and how that has impacted his philosophy in the workplace today. In this second part of the interview we focus on Sienna, his Michelin starred restaurant in Dorset and getting his views as both a chef and a businessman. He has some surprising suggestions for those starting a business but suggestions that should be carefully considered by restaurant start ups and other businesses alike.

Russell is now helping others achieve their food dreams with his consultancy business Creative About Cuisine. 

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