We recently connected with Michel Thomann and have shared our conversation below.
Michel, appreciate you joining us today. Let’s go back in time a bit – can you share a story of a time when you learned an important lesson during your education?
I was 12 years old when I started cooking at home. My grandfather was a farmer and had a farm. At 14 I prepared a BEP in cooking. Afterwards I learned a lot when I worked with super chefs. It was hard at the time and the chefs were very strict. I worked every day between 14 and 18 hr. Often I cried in the evening all alone, but I hung in there. With time I learned to work hard and alone without complaining. My dream of the beginning was a nightmare.
Michel, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
Long story, short story, I’ve always worked very hard, I’ve never had an easy life, I only trusted myself, I opened my first business in Switzerland where I spent 25 years, learning to innovate and create my own way of working and my own creations.
We’d appreciate any insights you can share with us about selling a business.
My last restaurant was a personal success and had a great reputation in Florida. The problem was that I was the center of my business and the customers came for me as a gourmet chef. So when I wanted to sell it, it was a big problem because the buyers only wanted to buy my business if I stayed with them for at least 3 years,
Can you share a story from your journey that illustrates your resilience?
Every morning at 6 am a shop for my restaurant ,to buy the best fresh product on different market . Back in the kitchen at 12 and started after a nice espresso ,to prep with my sous/chef for the evening service .That every day 7/7 days 15 to 17 hr every day
Contact Info:
- Website: https://www.chefmichelthomann.com
- Instagram: Chefmichelthomann
- Facebook: French chef
- Linkedin: Michel Thomann
- Youtube: Whitetigerfodie
- Other: Google my Name (chefmichelthomann
