Chef Tolu “Eros” Erogbogbo, known to his growing legion of followers as The Billionaire Chef, is the executive chef of Eros & Gourmet Foods, the founder/CEO of Cookie Jar Bakery in Lagos, Nigeria, and the visionary behind one of the first chef-owned gourmet Nigerian restaurants, including iLÉ EROS.
Watch now to learn about becoming “The Billionaire Chef”, his collaboration with Michael B. Jordan and Chase Sapphire, and the business difference between his native West Africa and the United States.
Watch now to learn about becoming “The Billionaire Chef”, his collaboration with Michael B. Jordan and Chase Sapphire, and the business difference between his native West Africa and the United States.
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00:00Welcome to Restaurant Influencers, presented by Entrepreneur.
00:09I am your host, Sean Walsh.
00:11This is a Cali BBQ Media production.
00:15In life, in the restaurant business, and in the new creator economy, we learn through
00:20lessons and stories.
00:21I want to give a special shout out to Toast, our primary technology partner at our barbecue
00:26restaurants for not only powering our barbecue restaurants, but for believing in this show,
00:31for giving us the opportunity to bring on the greatest culinary minds, the greatest
00:35storytellers on earth, so that we can share the secrets of not only how hard the restaurant
00:40business is, but how beautiful it can be as well.
00:43Today we have Chef Tolu Eros.
00:46You can find him at The Billionaire Chef on Instagram.
00:51We're going to put links to all of his channels for his dining room, his restaurant, his bakery,
00:55his catering.
00:56We're going to get into the story.
00:57But Chef Tolu, welcome to the show.
01:01Thank you for having me.
01:03Let's start with where in the world is your favorite stadium, stage, or venue?
01:10Wow.
01:11Straight in there, huh?
01:14Right into it.
01:15I mean, my favorite stadium will probably be in the United Kingdom in London, Wembley
01:21Stadium.
01:22Because it was a walking distance from where I used to live in London.
01:29But then at the same time, I could also say Wolverhampton.
01:35Because again, it's a distance from my college apartment.
01:40So it's somewhere between Wembley and Wolverhampton.
01:42Okay.
01:43Does that answer the question, or do I have to go-
01:46It does.
01:47No, no.
01:48That does.
01:49We're going to pick Wembley.
01:50We're going to go to Wembley.
01:51I'm an entrepreneur.
01:52I'm going to talk to Toast.
01:53We're going to talk to some other brands, and we're going to sponsor a TEDx-style storytelling
01:59event.
02:00So only the people that listen to this show, the reason why we love the opportunity to
02:04share this show is that people that do the show not only are in the hardest business
02:09in the world, but they also want to do something about it.
02:11We're all curious people, but we also want to level up.
02:14So I'm going to go to Wembley.
02:16I'm going to put you on the center pitch, give you the mic, and say, Chef, tell us the
02:22billionaire chef story.
02:23All right.
02:24We're right here in Wembley, right?
02:28Right here in Wembley.
02:29Kick us off.
02:30Well, the billionaire chef story started off growing up back home in Nigeria in a pretty
02:38big family where food was center stage.
02:42I grew up around the dining tables, spending a lot of time with my family, eating and sharing
02:47our stories of the days and the weeks and months past.
02:52And then I went to university in Wolverhampton, and whilst I was at university, I started
02:57to really miss home and miss the home-cooked food that I grew up eating.
03:02And so I got on the phone with my mother and my grandmother, who then taught me how to
03:06make some of my favorite things.
03:08And it was at that time that I realized that I had a gift for cooking.
03:13But more so what I enjoyed was the community of dining and how happy it made people, how
03:20it brought people together, and how it got people to share their stories and sort of
03:26gave them that nomadic experience, especially when food is cooked with love.
03:32My grandmother would always say, if you do not cook with love, you do not cook at all.
03:36And so cooking with love has always brought me so much joy.
03:42Fast forward a few years later, my mother wanted to open a restaurant in Nigeria.
03:46I was studying international business management at the time, and she invited me to come help
03:50her write the business plan.
03:52And in the process of writing the business plan, I became a part of the restaurant.
03:56And on my 21st birthday, she handed the restaurant over to me.
03:59And it was my first project in the restaurant industry full time.
04:04And I felt like it was my school of hard knocks, you know, I learned a lot during that
04:09period, you know, as a 21 year old running a restaurant, I had no idea what I was
04:14working into. I had no idea how difficult it was going to be.
04:18The sleepless nights, the long days, you know, but I utterly enjoyed the creative
04:25process and the experience of giving people a remarkable, memorable experience.
04:34Obviously, the restaurant didn't do very well.
04:36And so we ended up selling the restaurant.
04:40And I went back into alternative energy and real estate, which is what I had planned to
04:44do when I was studying in university.
04:49Less than two years later, I found myself baking cookies and I was baking cookies
04:55really to satisfy a craving that I had, because when I was in uni, I used
05:04to buy these cookies from the train station and nowhere in Nigeria or in Lagos could I
05:09find these cookies.
05:11And it was so bad that I was actually even beginning to dream about the cookies.
05:14So one day my mother was like, you know what, why don't you just bake these cookies
05:18you've been talking about?
05:19Luckily, there was a strike going on in Nigeria at the time.
05:22And so I had a lot of time on my hands to try out the recipes.
05:26And so I did.
05:27And let's just say that my cookies made me famous.
05:30Before I knew it, I was birthing the brand Cookie Jar and Cookie Jar was focused on
05:40creating cookie related products, not just cookies.
05:44But I started doing cookie cakes and cup cookies and cookie pops.
05:48And then I started catering after that.
05:51Whilst I was running the bakery, I started my catering business, Aerosan Gomey, and my
05:56clientele ended up becoming, you know, a lot of high net worth individuals, hence the
06:03name, the Bologna Chef.
06:04It's funny because my friends would tease and say, if you're not a Bologna, Aeros is not
06:08going to cook for you.
06:10Even my girlfriend at the time.
06:13When did you get the handle?
06:15I only got the handle in 2020, just during the pandemic.
06:19OK. But they had already started calling me Bologna Chef, Bologna Baker.
06:25You know, it was just a nickname at the time.
06:28And I kept catering and hosting dinners and doing all of that up until 2018, when I opened
06:35my next restaurant, Le Aeros, which I designed to be the home of a well-traveled Nigerian
06:40family that was passionate about art, music and food.
06:45And I became very intentional about the type of food that I was cooking and more so about
06:51celebrating my culture, using food as a medium of communication.
06:54And then I started to travel around different parts of the world, taking my food with me
06:59and especially telling people about telling people the story of our culture, using the
07:04food as the medium.
07:06And it started to gain a lot of traction, which brought me to Los Angeles in 2019, when
07:13I also hosted a dinner.
07:14And I think for the first time, I really noticed that people appreciated the
07:19storytelling aspect of what I was doing.
07:22And so I went back home knowing fully well that I wanted to structure my business in a
07:27way that it would allow me to travel and do this, which I really, really love to do, travel
07:32and cook. And so I did that, started working on structuring my business.
07:36And then the pandemic hit, and the pandemic just really gave me an opportunity to focus
07:41on that structuring.
07:43Just before the pandemic hit, I was going on this trip and it was an all expenses paid
07:49trip and it was giving billionaire status.
07:51Right. So bear in mind, I requested verification on Instagram.
07:56Before that, my name on Instagram was Chef Eros and Instagram hadn't verified it.
08:03Something about my account not being, I guess, at risk or special or whatever.
08:09Anyway, shortly after that, I went on this trip.
08:12And just before I got on the flight, I changed my name from Chef Eros to the Billionaire
08:16Chef. It was only supposed to be a temporary thing.
08:19It was only supposed to be for that weekend.
08:21And when I got off the flight and went on Instagram, my Instagram hadn't verified.
08:26No way. I guess there was no going back.
08:28And for me, it also became a sense of speaking into existence.
08:32I had started International Business Management with an aim and objective to build a
08:37business that would eventually lead to becoming a billion dollar business in itself, you
08:42know. And I saw myself opening so many different food businesses, so much so that you
08:48can also call it a conglomerate.
08:51And so I guess I put that hat on my head and started to ask myself questions about, you
08:55know, who is a billionaire chef?
08:57You know, how does a billionaire chef dress?
09:00Where does a billionaire chef live?
09:02You know, how does a billionaire chef's story start?
09:05And so I guess my story started off with me moving to Los Angeles in 2021 to pursue the
09:12dream of being the billionaire chef.
09:15And that's how I ended up here.
09:17And my goal here is to obviously put my culture on the food map to get people to
09:24experience West African culture, using food as a medium to taste the food and to debunk
09:29some of the ideas about how difficult the food is or how spicy or how to anything it
09:37is. And so much more to make you understand and experience the food in a way that it's
09:43truly never been, but more so to celebrate the cuisine and the culture.
09:49Did the billionaire chef dream of a Chase Sapphire collaboration with Michael B.
09:55Jordan? Not in those exact same words, but the billionaire chef definitely dreamed of
10:02being on a platform that had a global reach.
10:07And still has dreams to be on even more platforms where his voice will be used to inspire
10:14others and to get more people talking and experiencing the West African culture.
10:21The dream just started and there's a long way to go.
10:24Can you bring us inside?
10:26How did you find out about the Chase Sapphire collaboration?
10:30How did it come? I got a phone call.
10:32I got a phone call saying, hey, we're working on this project, I would love you to be a
10:41part of it. And I said, well, we're going to have to talk to my team.
10:46And so we put together a call and he told me about the project and I knew that it was
10:51something that I wanted to be a part of.
10:53And I guess fast forward about six months later, we shot the commercial and today it's
10:59airing across the world.
11:01Running our barbecue restaurant in San Diego is no easy feat.
11:05We are always looking for ways to save time for myself and for my management staff.
11:09Sometimes supplies run out.
11:12We are super excited that Walmart Business now has an app that we can order our business
11:16supplies from directly and save time so that we can get back to running our restaurant.
11:21Shop any way you want in-store or online and get everything you need for your business
11:26delivered, shipped or picked up curbside from your local store.
11:31Just use the app and conveniently access everything you need right from your phone.
11:38It's phenomenal. It's a phenomenal commercial.
11:40Can you tell the audience?
11:42We'll put a link in the show notes so people can enjoy and experience the commercial.
11:46But can you bring us into to the making of the commercial with Michael B.
11:50Jordan? Well, the commercial is called The Taste of West Africa.
11:55All right. And the commercial is really centered around community and dining and the
11:59experience of dining, especially by world-class chefs.
12:04And so what Taste of Fire and the amazing team at Jobber 5 put
12:11together was a dining table of, I would say, influential
12:17Africans, black people, and even not just that, but people of different
12:24races as well, to have a conversation about, you know, food and
12:30especially to have a conversation about West African food.
12:33And I guess the topic in the West African food world is who makes the best
12:39jollof rice. And so that conversation obviously sparked a
12:45debate at the dining table, which luckily enough, I had already
12:50worked on a solution for.
12:53So many months before the commercial had been put together, I had released
12:59a rice that actually won one of Infactration's Best Dishes of 2022,
13:05the Unity Jollof Rice.
13:06And the jollof rice is West Africa's most popular dish.
13:11It's that one dish that every West African country has.
13:14And there's the debate about who makes the best one.
13:16But my family and my grandmother and mother would say that there's really no way to say
13:20who makes the best jollof rice because everybody makes theirs differently.
13:24Every country makes theirs differently.
13:27And so what I did was I took the I took elements of the most popular jollof rice
13:33and put them together into one so that there was no argument about whose jollof
13:38rice was the best at the dining table, but more so to enjoy the jollof rice
13:43itself. Now, creating the commercial went, well, it was very detailed.
13:49Those guys are very, very, very detailed.
13:51Everything from who are sitting at the dining table to the music at the dining
13:56table, to the music at the dining room, to bringing my space to life, the
14:03essence of who I am, the colours of my brand and just what my space looks like.
14:12Those colours of brown, green, gold, of concrete, you know, the elements of
14:20greenery, plants, you know, and they did an amazing job to recreate my dining room
14:26and to bring all these people, a lot of whom I had personally interacted with and
14:31had relationships with together at the dining table to enjoy, you know, this
14:38experience. Originally scheduled to shoot in Hawaii, we ended up shooting it in
14:45California a couple of months later in January and the commercial aired on the
14:508th of April and the rest has been history.
14:55Can you talk to the person that's listening to this show that maybe they
15:00know they have a voice, but they haven't found the stage yet?
15:05This seems to be, you found your stage, you found your purpose.
15:08You said that they did the intricacies of knowing who you are and when you see
15:13the commercial, who you are, I learned more about you in the commercial than I
15:18probably did doing hours of research, watching your Instagram videos and your
15:22TikTok videos because it's such a powerful platform.
15:28It's such a powerful, full essence.
15:30Can you share, what kind of words of encouragement can you have for the person
15:34that's listening to this that maybe hasn't gotten that opportunity yet?
15:39Well, the first thing I would say is be original and be true to yourself.
15:46My father would always say to me, God rest his soul, to thyself first be true.
15:53You can't be good to others if you're not good to yourself first.
15:59You can't share what you do not have.
16:01And so the first thing is to find yourself and to be true to yourself and
16:08yourself is unique, right?
16:11And you're going to be unique.
16:14Not everyone is going to understand that.
16:16Not everyone is going to love that, but that's okay.
16:20And I'll tell you this for a fact, even I still struggle with that.
16:24I still struggle with people understanding who I am and the cultural differences
16:33between myself and the average American.
16:37For example, I speak with my hands a lot and, you know, putting your hands could be
16:43misconstrued or even just the way we talk with such passion and especially being a
16:50chef with loud voices could come across as aggressive, but that's not the case.
16:57So I say this to state that not everyone is going to understand that, but as long as
17:03you continue to work to be the best version of yourself and you take on feedback and
17:09continue to develop yourself without losing who you are, you would eventually find the
17:15people who would understand you and will give you a platform to be yourself.
17:20But the truth is that you're not going to get that platform if you are like everyone
17:24else. There has to be something unique about you for you to be, quote unquote,
17:31verified. As Chef Eros, there was nothing unique about me, but then the moment I
17:37changed my name to the Billionaire Chef, it was verified.
17:41Bear in mind that that name, the Billionaire Chef, is tongue in cheek for a lot of people.
17:48For a lot of people, the first thing they're going to ask is, is he a billionaire?
17:51Why is he calling himself the Billionaire Chef?
17:55Some people would even go as far as telling me that, change the name because Americans
18:00don't like billionaires, but yet everyone wants to be a billionaire.
18:03So where, what, you know, so you're never really going to satisfy everyone, you know.
18:09But all you can do is do your best and leave the rest, you know, do your best and be your
18:15authentic self and be true to yourself, you know, and hope that the right people would
18:22understand it and try and filter what, you know, what gets to your heart, you know, and
18:30protect your heart. Because I know personally that I have personally struggled with, you
18:35know, being here in Los Angeles, being so far away from home, you know, and sometimes
18:42being misunderstood and also, you know, being seen as a overnight success where people
18:51don't even understand that this is 15 years in the making.
18:57I'm 36 right now.
18:59I started this journey officially at 21, you know, but some people would see as I
19:05just came into Los Angeles two years ago and I am this, you know, I'm on this great
19:10platform and I have been recognized by these, you know, amazing platforms.
19:15But that's only because I had spent 13 years prior to that working on myself, figuring
19:21out who I was, who I wanted to be.
19:24And I am still working on myself.
19:26I'm still not to say that I am not listening to any feedback.
19:31I'm taking this feedback on board and I'm doing with them the best that I can and
19:37knowing that not every single person is going to like it, you know, and I think that is
19:43usually the biggest struggle with creatives is the imposter syndrome where we feel like
19:51we are not, we're not like everyone else or we're not like what other people expect us
19:57to be. And that is difficult, but it is what it is.
20:03It really is what it takes to be unique.
20:07It really is.
20:08It's going to take, it's going to rub some people off the wrong way.
20:11And eventually the right people would understand it and will come to love it and
20:16respect it and celebrate it.
20:20What I love about the Jollof Rice is I learned something from the commercial.
20:26I learned about West African culture.
20:28What I learned is that a lot of the differences regionally, globally, there's so
20:35many differences. You know, my family, my family's from Bulgaria.
20:39And when I go to visit Bulgaria and I go to the village, everyone takes pride in
20:43different parts, the north, the south, the east and the west and the food that they
20:47cook. And they all have their own.
20:50This is the best in the village.
20:52Oh, I have the best in the village.
20:53And when I studied in Spain, everywhere in Spain has this is my paella and we're
20:58here in California and we do barbecue and we hear from people that do barbecue in
21:03Texas and barbecue in the Carolinas and every single region of the world has these
21:08differences. But the beautiful thing about the Jollof Rice and that story in
21:12particular is the differences, the differences that bring people to the table.
21:19Can you talk a little bit more about why it's so important to celebrate through those
21:27differences, why bringing people together to have conversations, to understand that
21:32those differences actually make us all very connected?
21:38I mean, differentiation is really, truly what the world is about, right, from color
21:48to sex to food to religion.
21:53It's all about the differences.
21:55And that's really what conversations are about and finding the middle ground and the
22:01differences, the beauty of it all and being able to take every single difference and
22:06respecting them.
22:07And that's what I try to do with the Unity Jollof Rice was not to say that one was
22:12better than the other, but was to identify the differences in all of them and truly
22:17respect them and celebrate them together as one.
22:21Right. And so it is very important we recognize that differences are going to be
22:27there. Right.
22:29And not to spend too much time trying to prove that your difference is better than
22:34another person's difference is to identify that they are different and celebrate your
22:41difference and their difference on the same table, which is what I try to do.
22:48When you look at the business of restaurants in the United States versus Nigeria, West
22:54Africa, what is the main difference?
23:01You know, initially, I thought that.
23:07I would find it easier here with an exposed label pool where you would think that
23:17because in America you would have so many, you would have access to more educated
23:23people, more enlightened people, people who have more experience and it would be
23:29easier. The truth is, it's not.
23:31You know, there's almost no difference, to be honest.
23:35People are going to be different.
23:36People are going to, you know, are going to want to move on.
23:40People are not going to be satisfied with what you're offering.
23:44And so change is truly the one constant, especially in this industry.
23:49You know, you're constantly going to be changing people, changing menus, changing
23:54styles, because after a while you become stale and boring, you know.
24:02But I would say that the one main difference, it would be probably the variety of
24:09culture in the space as opposed to in Lagos or in Nigeria, where there isn't this,
24:17there isn't, there isn't as wide of a variety of culture in food.
24:22Right. Another main difference would probably be the access, the accessibility to
24:30different types of ingredients.
24:33And that is because there is such a huge dining culture here, as opposed to in
24:38Nigeria, where the dining culture is just developing.
24:42So again, just like economies, there is the developed, the developing, and then
24:48there is the underdeveloped.
24:50Now, I would say that Nigeria falls under the developing, the developing food, food
24:58scenes, right.
24:59Whereas in America, it's fully developed.
25:02And so you would, you would, you would get a sense of a turnaround much faster than
25:10you would in Nigeria.
25:11But then the truth of the matter is labor is a lot cheaper in Nigeria.
25:15And so it's somewhat cheaper to run a business in Nigeria than it is here.
25:21But they're all not easy.
25:24They're all very difficult.
25:26Food business is one of the most difficult businesses in the world.
25:29And it doesn't get any easier no matter where you go.
25:33Now that you're deep in the food business in America, in Los Angeles, what are your
25:39plans for the future?
25:41So we did a test of concepts with Ile Bistro, which we're currently fundraising for
25:49right now. So plans for the future include
25:54finishing our first round of funding and opening another bistro.
25:59We're probably not going to call it Ile Bistro because that causes a certain level of
26:03confusion between our dining room and the bistro.
26:07So we'll go a different direction with the name for that.
26:11I'm working on products at the moment.
26:14As a matter of fact, this week, our first batch of the suya spice, the chicken spice,
26:21and our vegetable spice will be arriving, which I'm really excited about, you know,
26:28testing it, shooting it and getting it out there.
26:32We're also working on other products, apparels and kitchen stuff as well.
26:40Working on a few productions, we shot an amazing project last week, which we just
26:44wrapped up last week. And I can't wait for that to come out.
26:47And we're currently working on a few other production projects.
26:53For me, I personally love the camera.
26:55The camera loves me and I want to spend more time in front of the camera.
27:01But it is important to note that I do not want to compete.
27:05I think that's something that myself and my team have had to differentiate is I don't
27:11want to fall into the ballpark of chefs who are competing to be something.
27:17No, my purpose on television is to tell stories, is to educate, to enlighten and to
27:23inspire, not to prove to be better than anyone else.
27:27Right. I'm not here to prove to be better than anyone else.
27:30I'm here to share my story and to share my culture.
27:33And I hope that with platforms like this, the right people would come knocking at the
27:37door so that we can be able to create, you know, projects and productions that will
27:44truly inspire, enlighten and educate people about different cultures and the
27:50similarities between my culture and other cultures.
27:53Because I would love to travel to your village, for example, and see ingredients there
27:57that remind me of ingredients I grew up eating and show you guys how you cook with
28:02those ingredients and you return, show me how you cook with those ingredients.
28:06And that in itself is a beautiful story and something that would inspire, enlighten and
28:11educate people and make people fall in love with themselves and fall in love with other
28:15cultures as well.
28:17Eros is the god of love and my love is food.
28:20And so I really want my platform to really be a place of love and not one where people
28:26are fighting or arguing or, you know, trying to be better than the other, but instead to
28:32uplift and to share and to educate people about culture, about, you know, food and
28:41about, you know, different ways of life.
28:45What advice would you have to a restaurateur, a chef that's listening to this, that the
28:51power of social media, the power of video specifically, how you've been able to grow
28:56and connect with a global audience?
29:00My advice would be just keep taking recording videos and shooting content.
29:06I wish I take on the advice as much as I could give it, but you want to invest in that, you
29:14want to invest in the content because people eat with their eyes first.
29:18And, you know, social media is such a strong tool.
29:23It is confusing because the rules are changing all the time.
29:27And so you might want to get a social media expert to help with, you know, pushing that
29:33out. But even if you don't have that, you know, keep it simple, record a nice video,
29:38share it, share it and just continue to share it.
29:42But don't be shy to show what you have.
29:46What's one of the most powerful lessons that you've learned from your mother?
29:55To be patient.
29:57To be patient and to let God's will be done.
30:07My mother is pretty religious.
30:11And so we believe in a higher being and believe that there is already a will to be done.
30:20And just allowing His will to be done would give you a certain level of peace that things
30:30don't happen overnight.
30:32Rome was not built in a day.
30:34And so just be patient through that process.
30:40There will come a time where you literally just have to take it a day at a time, literally a
30:46day at a time, you know, and take the first step and don't worry about the light at the end of
30:52the tunnel. And as you keep taking more steps, the light will gradually get closer and
30:58brighter and brighter before you know it, you yourself will be walking in that light.
31:04She literally said this to me again today because I woke up this morning feeling some type
31:07of way. When you're away from home, you got to remind yourself why you're doing what you're
31:13doing and why you're so far away from all the luxuries of being at home.
31:19And she literally said, just be patient and you're there to do something.
31:25And if the commercial isn't anything, remember that what you're doing is touching lives and
31:32inspiring others back home and just keep at it and take every day at a time.
31:39Yeah. But do not forget who you are.
31:43One of the most powerful quotes that I've heard recently is to stop praying for as fast as
31:49possible and start praying for as long as it takes.
31:53Right. We're exactly where we're supposed to be.
31:56Me having this conversation with you, sharing it with our audience on The Entrepreneur.
32:01Thank you so much, Chef.
32:02I'm going to ask you, we believe in smartphone storytelling, so I'm going to learn a little bit about
32:06your personal tech stack.
32:09Are you an Android or an iPhone user?
32:12iPhone. Which version?
32:15The most recent version.
32:16Fifteen percent.
32:19Do you do you prefer text messages or phone calls?
32:23Phone calls. Do you leave voicemails?
32:27No. Do you like it when people leave you voicemails?
32:30I don't necessarily listen to them.
32:32I call back. What what what app do you use for messages?
32:37A variety.
32:40I use WhatsApp and I use iMessage.
32:43What's your favorite group chat?
32:46I don't like group chats.
32:48You remove yourself from group chat?
32:50I keep quiet in group chats.
32:52I would rather just make a phone call.
32:55I feel like chats are very can be very confusing sometimes and the message can get lost.
33:01So I prefer to make a phone call than send text messages.
33:04So I'm one of those people in a group chat.
33:07I'll be quiet.
33:08How many emails do you get a day?
33:10I can't count.
33:12I cannot count.
33:14I lose track on a daily basis.
33:16How many do you enjoy reading on a daily basis?
33:19Maybe five to ten.
33:21Maybe five to ten.
33:23Which which map app do you use?
33:25Google Maps, Apple Maps, Waze?
33:28I go between Google and Apple, depending on I don't know why.
33:33I don't know why I interchange between both, but I definitely use both of them, depending on like, because I guess with my watch, because I also have the Apple watch, the Apple map notifies me a little better than the Google.
33:48But there are times when I'm just like, OK, I want to use the Google map because it can be a little faster.
33:52And Uber or Lyft?
33:54Uber.
33:56Fave, do you prefer photos or videos?
33:59I think videos, actually, I think videos tell a better story than photos.
34:03And what's your favorite social media app?
34:06Instagram, Instagram.
34:08And what is the best place for someone that's listening to this to connect to you?
34:13Which which Instagram handle the billionaire chef?
34:16Yes, the billionaire chef.
34:18How many DM's do you get a day?
34:20Who?
34:22Depending on the day, I get a lot of memes on my Instagram.
34:25Who, depending on the day, I get a lot of memes from my friends, which which keeps me laughing and I love to laugh.
34:32So, yeah.
34:33But, yeah, I couldn't I couldn't say on average, I would probably say anywhere between anywhere between 15 and 25.
34:40It's amazing.
34:41Well, it's been an honor.
34:43I love what you're doing.
34:44I love what you're building.
34:46I know this is just the beginning for you.
34:48I'm such I'm such a fan.
34:49I can't wait to take one.
34:51I can't wait to come out there.
34:54Please, when you come to San Diego and that's for anybody that's listening, please let us know if you're in San Diego.
35:00If you heard the show, if you guys want to connect with me, it's at Sean P.
35:03WALCHEF, S-H-A-W-N-P-W-A-L-C-H-E-F.
35:07We are grateful that you listen to the show.
35:09Please share it with a friend.
35:11Please follow the billionaire chef and all the incredible things that he is doing.
35:16I really think you should check out the dining room.
35:18You have to come check out the dining room has to happen.
35:20Are you doing that seven days a week?
35:22No, it's three days a week, Thursday, Friday and Saturday.
35:26Thursday and Saturdays are family style.
35:29And then Friday is the tasting menu.
35:31So the tasting menu has like the six courses of storytelling and then family because it is and it's just more so about communal dining.
35:40It's amazing.
35:41It's absolutely amazing.
35:42How do you how far out are you booked?
35:45A couple of weeks, a couple of weeks.
35:47OK, beautiful.
35:48Well, we'll put links into the show notes.
35:51Thank you so much, chef.
35:52It has been an honor.
35:53I can't wait to meet you in person one day.
35:58Stay curious.
35:59Get involved and don't be afraid to ask for help.
36:01We'll catch you guys next week.
36:02Thank you for listening to Restaurant Influencers.
36:05If you want to get in touch with me, I am weirdly available at Sean P.
36:09Walsh of S-H-A-W-N-P-W-A-L-C-H-E-F.
36:13Cali Barbecue Media has other shows.
36:16You can check out Digital Hospitality.
36:18We've been doing that show since twenty seventeen.
36:21We also just launched a show, Season Two, Family Style on YouTube with Toast.
36:27And if you are a restaurant brand or a hospitality brand and you're looking to
36:31launch your own show, Cali Barbecue Media can help you.
36:34Recently, we just launched Room for Seconds with Greg Majewski.
36:39It is an incredible insight into leadership, into hospitality, into
36:44enterprise restaurants and franchise franchisee relationships.
36:49Take a look at Room for Seconds.
36:51And if you're ready to start a show, reach out to us.
36:54Be the show dot media.
36:56We can't wait to work with you.