Thriving cities depend on the adventurous among us, who alter the urban landscape when they forge their own successful paths.
Each month, we ask an influential San Diegan: What was it like for you in the beginning?
How Long: 38 years
What was the moment that propelled you to open Bleu Boheme?
I was inspired because it’s a great neighborhood location within an awesome community.
What struggles did you face when starting your own business?
Not too much really; you need to understand what the community that you serve needs and wants. I have owned restaurants since I was 29, and have learned that you tend to get out of a project what you put into it. You cannot be successful as an absentee owner…
What was the riskiest business move you ever made?
I have never been a big risk taker…
If you could change the past, is there anything in your career you’d have done differently?
Could you ever go back to working a ‘normal’ job for someone else?
I wouldn’t know what a “normal” job is!
What personality traits must a successful restaurateur possess?
A great sense of humor, sincerity, passion, integrity and the love of throwing a party every night!
In the beginning, if you could have had a glimpse into where you work is today, what 3 words describe how you might have felt?
Blessed, fortunate and humbled.