The recipe for success of the richest restaurateur of the world

It takes only 10 minutes from the beginning of the meeting, as Tilman Fertitta, having dealt with the first cup of coffee – one of many in the morning, decides, as usual, to bring the situation under control. I take out the tape recorder, and Fertitta immediately shifts him closer to me, to be able to stop recording at any time – which he does several times during the conversation. Noticing that on the other floor there are problems with light, Fertitta orders the passing employee to sort it out. The 55-year-old businessman has a low voice and a Texan accent. To the question about the first steps in business, he answers with reproach: “For me, this is already an upside down page. I hate to stir the past. ” Okay, back to this question later. “I always turn as I want,” the businessman laughs.

Most of the time Landry’s sole owner spends expanding the hotel and restaurant business. First of all, he is interested in problem objects – outdated or unprofitable hotels, restaurants