Sean Saylor has had a remarkable 40-year career in the restaurant industry, known for his establishments in Sausalito including Saylor's Restaurant and Bar. His journey began as a dishwasher in high school, eventually progressing through various roles, but not without challenges. Saylor decided to formalize his culinary skills by going back to school while working as a chef—a move indicative of his adaptability and willingness to learn. The closing of his restaurant last November marks a significant moment in his long-standing legacy.
I just kept moving up in positions at Red Boy, and when I left there, I was the manager. By then, I had gotten tired of pizza.
His career is a perfect metaphor for the restaurant business as a whole. Instead of a cohesive plan, it's a story of bits and pieces, recipes and measures, opportunity and adaptation.
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