Tony Gentile went from a Houston Gulf Coast kid who loved cooking and fishing to the chef behind Blue Sushi and Flagship Restaurant Group’s 48‑restaurant machine. He and I break down how he engineered stupid‑level consistency across the country, why prime cost and supply chain are life or death, and how systems can either free your team or choke the soul out of your business. We get into culture, vulnerability, owning your screw‑ups, the Tony Gentile System for Success, and how marriage and kids forced him to stop working himself into the ground and start leading like a grown man. If you’re trying to scale anything — not just restaurants — this is the kind of truth you can’t un-hear.
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