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a lot of hard work, that one restaurant eventually grew into four. I’m deeply grateful to my partners, Graziano Sbroggio and Carlo Donadoni, for their support and guidance along the way. This has always been a team effort, and our different strengths have complemented one another. When I look back, I remember how we started: with one chef – me – and a team of just 25 employees. Today, we have grown into a team of 200 people. What makes me most proud isn't just how much the business has grown, but the people who have been part of that journey and everything we've built together. ML: As both a chef and co-owner, what has building Salumeria 104 taught you that working in a kitchen alone could never have taught you? Masarin: The most difficult lesson was learning to delegate and to trust other people. As a chef, you’re used to controlling everything on the plate, but running a business means relying on your team. I also learned how to build relationships with our guests and truly connect with them. And I learned the business side, from administration and operations to human resources and working with landlords. Basically, I learned to look at the restaurant from a business perspective, rather than focusing only on the food. Salumeria 104 Locations: Midtown Miami, Coral Gables, Weston and Atlantic Beach Website: salumeria104.com Instagram: @salumeria104 By ML Staff / Photos Salumeria 104