For a time, Erwan Heussaff had a hard time trying to find his footing.
He got accepted at France’s prestigious cooking school Ferrandi in Paris but last minute, backed out and chose to do business. “I got cold feet and didn’t know if I wanted to cook inside the kitchen. It felt so static.”
He opened a string of restaurants and bars, and while some ran their course, some had to shut down before their due time. “I always said that I wanted to do an MBA. The opening and closing of all my restaurants, that was my school. It was costly, but I ended up learning a lot.”
But when he finally pursued something he has always had an intense fascination for, his line of work was rewarded and validated not just with a solid and loyal fanbase and
