Twenty-eight year old Alex Brennan-Martin arrived at this current position with some rather unique qualifications. First, he literally grew up in the restaurant business in his family's restaurants in New Orleans. By the time he graduated from high school he had worked in the kitchen and the front of the hou8se in several highly successful family operations in New Orleans, Dallas, Houston, and Atlanta. After college, he studied at La Varenne (Paris), then apprenticed with some of France's ...
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