I'm Shawn, 27, from Malaysia and am here to hopefully learn a few from the experts in the field.
My not so extensive list of experience includes running/managing/owning a club which was then closed down (due to a murder that occurred at a nearby restaurant which was a decision to get out whilst we're ahead instead of waiting for the eventual downfall of the location. It was previously known as the place for high society, now it's just a mid rate area where people tend to avoid), managing a mixology bar, catering for the aviation industry for VVIPs (kings, leaders, bosses etc). What I would call my true job would be, my family company f&b would be my second love.
I've recently been approached to come up with a concept (offered 51% ownership) and I have no idea of the flow required in fine dining establishments. How are kitchens set up? Do we have the washers in 1 room? etc [more on this in another post :)].
There's been plenty of great read here (kudos pairing Food & Wine) and I hope I can learn more during my stay here.