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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.