Thu, 9 July 2020
Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef, and later becoming a corporate executive chef for Starr Restaurants. He returned to the line at Pujol in Mexico City until 2015, when he moved back to Austin to head up the opening team at Emmer & Rye as chef de cuisine and partner. Today Pressley serves as Founder & Chef at Foxtail; a seasonally driven experiential at home dining concept. Check out Eat That Frog by Brian Tracy as mentioned in today's episode! Show notes…Calls to ACTION!!!
Favorite success quote or mantra:
In today's episode with Page Pressley we will discuss:
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Contact info:Check out the Fox Tales podcast hosted by Page. info@foxtailsupper.com Social handles: Twitter: @pagepressley Instagram: @pagepressley Thanks for listening!Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Page Pressley for joining me for another awesome episode. Until next time!
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