Travis Lootawan has years of experience working in both the
front and back of restaurants. The back of the house, where the food is made,
the dishes cleaned, and the manager works, is the lifeblood of any eatery, but
the front of the house is where the customer pays and the money is made.
Balancing these responsibilities makes many chefs cringe, but Lootawan doesn’t
shy away from additional experience and skills.
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