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Bob Brazell is the Chef & Co-owner of Byrd & Barrel and Tamm Avenue Bar. He’s currently working on re-opening The Tenderloin Room at The Chase Park Plaza.

@byrdbarrelstl

  2:00 - Intro 

  8:00 - Athlete Eats

10:30 - Finding the Byrd & Barrel building

12:00 - Having good partners

14:00 - Owning restaurants is entrepreneurship on steroids

16:15 - Dealing with depression

18:00 - Desire to work in food & hospitality 

22:00 - Restarting his life & going to culinary school

24:15 - Working at Monarch with Josh Galliano

25:30 - Working at Niche with Gerard Craft

29:00 - Asking a question and writing a paper 

30:30 - Generational differences in workers

35:00 - Being a positive influence

36:30 - Working with his fiancee 

39:00 - Social media & City Hall

45:00 - There needs to be a chef/restaurant alliance

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47:00 - Finding his business partners

52:30 - Roles in the partnership

55:30 - Why fried chicken?

57:30 - Importance of keeping the drive-thru 

1:00:30 - Getting into the Enterprise Center

1:04:00 - Working on the Tenderloin Room

1:07:30 - The myth of the chef

1:09:00 - Rick Lewis

1:14:00 - Be your brand

1:16:00 - Taking over an established business

1:29:30 - Old school cool coming back in fashion

1:31:30 - Social media for businesses now

1:36:15 - Soft opens

1:37:30 - Receiving feedback

1:47:00 - Maturing as a business owner

1:55:30 - Business highlights

1:59:00 - Outro