Updated: 6 hours ago
What a timing: I must say. I always say that every big thing takes time and is hard to achieve. Opening SB was the toughest so far. Despite all the odds, here we are and bringing smiles to our customer's faces.
The biggest reward a chef can get is the smile that comes after that great meal. All my efforts while cooking ensure that I get rewarded by my customers. Every small comment, good or bad, means a lot. I work 12 to 14 hours a day, tweaking and fine-tuning our processes. I know, in the end, we will get there. I must say: it is not easy at all. If I could turn the clock back, would I do this again? The answer is NO; maybe I forgot how it feels to open a new restaurant. HAHA, It is very tough, but my customers keep me going every day. So thank you for being kind and trying us out. Thanks for spreading the word for us. I would not be here without you all.
Keep coming back..