738: Trey Smith on Building an Unsinkable Restaurant

<p><a href="https://saintgermainnola.com">Saint-Germain</a> was created by <a href= "https://restaurantunstoppable.com/734-drew-delaughter-on-operating-without-fear-or-greed/"> Drew Delaughter</a>, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s <a href="http://www.bayona.com">Bayona Restaurant</a> working his way up to Captain, gaining valuable service experience, as well as wine and spirit knowledge. Smith went to work for <a href= "https://restaurantunstoppable.com/michael-gulotta-mopho/">Chef Michael Gulotta</a> at Restaurant August where he met and worked alongside Blake.  After some European traveling, and working in other cities, the trio reunited and <a href= "https://saintgermainnola.com">Saint-Germain</a> was born.</p> <p>Check out episode <a href= "https://restaurantunstoppable.com/734-drew-delaughter-on-operating-without-fear-or-greed/"> 734 with Drew Delaughter</a> as mentioned in today's episode.</p> <p>Check out episode <a href= "https://restaurantunstoppable.com/michael-gulotta-mopho/">732 with Chef Michael Gulotta</a> as mentioned in today's episode.</p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Subscribe to the <a href= "https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href= "https://www.facebook.com/groups/493649961457862/">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> <h3 style="text-align: left;">Favorite success quote or mantra:</h3> <ul> <li>"Success is a journey, not a destination." Found on a coffee mug in the rubble of the restaurant now called Saint-Germain.</li> </ul> <p><strong>In today's episode with Trey Smith we will discuss:</strong></p> <ul> <li>Attention to detail</li> <li>Mentors</li> <li>From law school to culinary school</li> <li>The competitive side of cooking</li> <li>Learning how to ask fo