Episode 465: Entrepreneurial Restaurateurs
Chef Hugo Ortega is a James Beard-nominated chef, Tracy Vaught is a restaurateur extraordinaire; together they are Houston royalty. Russ conducts an interview that proves the kudos are well-deserved. In our vignettes, Leisa visits with Meg Toups of Blue Sky IT Partners; Russ visits with Jeff Toal, Med-Enterprise; Robin debriefs with FMC Technologies’ Steven Ward; and Laura Max discusses passion with Stefano Zullian, Araya Artisan Chocolate.
Russ and John host the show that champions entrepreneurship and American innovation. We support the business class in this town! Includes: our Quote of the Week—tough words from our hero President Ronald Reagan; This Week in Business History includes the horror of the Hindenburg, the thrill of the first Grammy Awards and the creation of spam (in 1978!); and the Jargon Challenge Round—trendy technospeak you don’t know, but should.
Opening and running a restaurant takes time, extreme effort and can be very expensive. You can never relax and say, “We made it.” And yet they make it look so easy. Houston power couple Tracy Vaught and Hugo Ortega own Backstreet Café and Hugo’s and now have launched Caracol. (And did we mention Chef Hugo’s third nomination for the James Beard award?) Success like theirs doesn’t just happen, and they aren’t taking any of it for granted.
Talk about following your passion! Laura Max discusses Venezuelan chocolate with Stefano Zullian, owner of Araya Artisan Chocolate.
Dissection of an internal safety program. Robin Tooms debriefs with Steven Ward, corporate director of Health, Safety and Environment for FMC Technologies.
Today’s extraordinary woman saw an opportunity and took it. Leisa Holland-Nelson visits with Meg Toups, CEO of Blue Sky IT Partners.
Jeff Toal, CEO, Med-Enterprise, and Russ Capper discuss the financial complexities of the healthcare industry and how Med-Enterprise can assist.