Bill Main is a classic entrepreneur, bringing his tenacity and experience to bear on the daily challenges of operating a restaurant. At 37 years old, he's opened 8 facilities, ranging from full service restaurants to taverns, bars and hotels, in...

While still in his twenties, Klauber obtained his present position. Now in his thirties, he has been instrumental in building one of the great wine lists in the country. He's worked ceaselessly to improre the quality of food and service at The...

Williams has created first-rate airport food and beverage facilities (20 individual units in all) which grossed over $10 million last year, as well as winning wine and design awards. He supplements a vast wine selection (1,500 wines) with employee...

Serious and enthusiastic about food and wine, Wellington is equipped to meet and exceed the dining expectations of his contemporaries, the young professionals. His background at Windows on the World in NYC includes manager of hors d'oeuvreie and...

Twenty-eight year old Alex Brennan-Martin arrived at this current position with some rather unique qualifications. First, he literally grew up in the restaurant business in his family's restaurants in New Orleans. By the time he graduated from...

He doesn't have any time for himself. Or, so he says. He is on the go every hour of the day. Or, so it seems. "Look," says Emeril Lagasse, "when I was with you in Louisville [we serve on the advisory board of Sullivan College], I had just come...