The path from nightclub owner at 19 to Wall Street trader to sake entrepreneur isn't exactly conventional, but Lynx proves that authentic hustle combined with unwavering purpose can create extraordinary outcomes.
Growing up in Norfolk, Virginia, Lynx always had an entrepreneurial spirit. When opportunity knocked in the form of club ownership at just 19 years old, he transformed a punk rock venue into an upscale 25+ establishment despite not being old enough to drink himself. This early experience in hospitality would prove foundational as his career took unexpected turns.
Without finishing college or knowing what stocks were, Lynx found himself on the trading floor of the New York Stock Exchange, working his way from running tickets to becoming a specialist — the person traders would frantically shout orders to during hectic sessions. His hospitality background served him perfectly in this high-pressure environment. "Half of them were drunk and high anyway," he laughs, revealing the surprising parallels between nightlife and Wall Street culture.
The creation of Tyku Liqueur represents another fascinating chapter in Lynx's journey. After discovering the premium sake at P. Diddy's restaurant in New York, he recognized its potential and helped grow the brand through strategic networking with celebrities like 50 Cent and Floyd Mayweather. What makes the story compelling is that none of the founders had Japanese heritage, yet they slept in rice fields to prove their dedication to traditional production methods.
Throughout our conversation, Lynx emphasizes his philosophy of purpose-driven work and refusing to accept failure: "Excuses are just reasons not to succeed in life." Despite opportunities elsewhere, he deliberately returned to Virginia Beach, seeing untapped potential in the region he loves. His passion for elevating the 757 area code is infectious and might just inspire you to reconsider what's possible in your own backyard.
Ready to ditch the excuses and embrace the hustle? This episode will show you how purpose and determination can transform every aspect of your life and business.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Tycoon, tycoon, baby Tycoon, you.
Speaker 2 (00:02):
Not Tyquando Tycoon.
No, my man.
Speaker 1 (00:04):
Lynx is here from the bottom to the top.
Now we're here.
Speaker 3 (00:07):
That's the story we're talking about right here.
I'm with you on that one Right.
That's the story we're talkingabout.
Speaker 1 (00:11):
So for all you who don't know this Lynx, he's going
to introduce himself.
We're going to talk about whathe's got going on.
You took a chance, rolled withit and here you are, yeah.
So start out your littleintroduce yourself.
Man, tell us how you came.
Speaker 3 (00:30):
First and foremost, going on, everybody, my name is
Lynx.
I'm originally from Virginia,from born and off of Raising
Virginia Beach.
Speaker 1 (00:35):
VA baby, you already know.
Speaker 3 (00:40):
I've traveled all around this place, been in
Toronto, LA.
I went to LA for a weekend,stayed for nine months no
exaggeration.
That's what happened.
No exaggeration.
Wow.
So I had a pretty interestinglife, pretty interesting life,
and now I'm back.
I want to make Virginia get therecognition and just pretty
much let it be what it should be.
Speaker 1 (00:55):
So you have a success rate amongst you.
Everywhere you've gone, he'sworked to the point where you're
not satisfied unless there's alevel of success there,
absolutely.
Speaker 3 (01:04):
And the crazy part I was just saying this earlier
today like God has made it thatI've never failed.
Yeah, and a lot of people can'tsay that, right, so I've had
lessons, but I've never failedin anything that I've done and I
agree with you on that, becauseI look back and everyone says
in business you always get thathard lesson until you fail.
Speaker 1 (01:21):
Luckily if it's luck or what, I don't know but I
haven't yet failed.
Things might not have workedout like I wanted them to, but I
haven't failed.
And I think that's the failure.
Part of it is someone's mindset.
You have to rise out of thatlike a phoenix.
It's because you allowedyourself to fail mentally.
Speaker 2 (01:39):
But I don't believe this.
Speaker 1 (01:40):
I believe failure comes with your mental mindset.
Just talking to you knows Ibelieve failure comes with your
mental mindset Just talking toyou knows you don't fail.
Speaker 3 (01:46):
I haven't learned this in a hard way, so pretty
much I'm from Norfolk, fromDiggs Park.
I'm just in Norfolk, virginia,so my mother was a guidance
counselor, school teacher inNorfolk Public School.
Got me out of Norfolk, got usto Virginia Beach Public School
and then from there, ironically,I ended up owning a club at the
age of 19.
Speaker 1 (02:04):
Where was?
Speaker 3 (02:05):
that club, the Cave, some people remember it.
Speaker 1 (02:07):
My man, mike Robbie owned the Cave still the Cave.
Speaker 3 (02:11):
My man Interesting story.
We're going to backtrack tothat at the end of this
conversation.
Speaker 1 (02:15):
And again burnt hands .
Hospitality, bars, restaurants,all those here you are right,
now right into the mix Shows youthat most anybody who's anybody
has worked in this industry.
Speaker 3 (02:25):
You learn a lot in this industry, you learn a lot
about yourself.
You learn a lot about people.
If you do it the correct way,you learn a lot about life,
Because there's not a chancethat one day something's going
to happen and you have to beprepared to handle it.
So it's like that's just howlife is.
If something happens, you can'tjust sit around and say whoa,
whoa, it's me.
You can take the time toreflect on it, but you have to
fix the problem.
You have too many peopledepending on you to not fix the
(02:47):
problem.
Speaker 1 (02:47):
Hospitality means to be hospitable, and when you're
hospitable, you have to take ona lot of crap and almost put on
a facade to be able to deal withit and work through it.
So again, like you said, at ayoung age you're forced to deal
with a lot 19.
Speaker 2 (03:01):
So how did that happen when they said, hey,
here's a club at the oceanfrontLike, yeah, you want to buy this
at 19?
Speaker 3 (03:08):
Pretty much.
I have a sister.
You've met my sister I have aolder sister.
And we had friends, so I wasalways the young one trying to
run around and learn from them.
So growing up, my brotherproduced with Tim and Pharrell,
and so I was always one tryingto soak up knowledge.
My brother had a Geo Metro, soI'm in the back of the Geo Metro
and a hatchback in the trunk.
Speaker 2 (03:25):
Oh, what color was it ?
Hold on Blue.
Oh, it was the blue one.
Okay, because you know they hadthe fun colors.
They did?
Speaker 3 (03:29):
He had a dark blue.
He's regular, okay, so I'm inthe backseat just trying to
learn from him.
So my sister had these guys.
One guy was named Rico and hewas just teaching me about I'm
going to invest, so I'm going topurchase this club, I'm going
to make you run it.
So he made me a part owner ofthis club at the age of 19.
So what I did was I made theclub a 25 and up club.
Speaker 2 (03:52):
Can't even drink legally.
You were 19.
Speaker 3 (03:54):
I'm 19, so I don't want nobody my age coming in.
Speaker 1 (03:56):
Your friends can't even get in.
Yeah right, You're trying toset the standard.
Speaker 3 (04:05):
I'm like because due respect, when I when we looked
at the club initially it was apunk rock club, yeah, it was
like I saw where it was going.
There's no disrespect toanybody of that nature, but I
had a vision of what I wanted itto look like.
So I wanted it to be a placewhere you came in there you had
fun and it was a punk rock club.
Speaker 1 (04:16):
It was definitely.
That was almost like the CBGBof the beach it was in your
beach.
I mean it was.
It was a punk rock club.
I used to go levels, okay, yeah, so I went through the steps of
it.
So yeah, you saw an evolution.
Yeah, of course.
Speaker 3 (04:27):
So it was that type of scenario and my mindset was
like, okay, cool, if I make itthis type of an establishment,
these type of people will comeand it will just enhance the
oceanfront as a whole, likeagain, even back then.
So by that time, when I was 19,I went to Miami, went to
University of Miami, playedbasketball there.
Every time somebody asked whereI was from and I would say
Virginia, they were like oh,y'all ride horses and y'all
(04:49):
sleep with your cousins andy'all.
I'm like, no, that's WestVirginia.
Speaker 1 (04:54):
I'll sleep with your cousin, I don't know, not mine
Exactly.
Speaker 3 (04:57):
So I was, like you know, I wanted to get that
mindset of us being so, you know, slow and so against the times,
that I wanted to do my part tomake that happen.
So the first thing I did was Ihad an opportunity to run a club
and own a club at the age of 19.
Speaker 1 (05:11):
How'd it work?
Everything went well.
Everything went well.
Speaker 3 (05:14):
So this is the funny part.
So I ended up leaving there.
It was successful.
I left there and I went to workon Wall Street.
Why not?
Why not?
Why the fuck?
Speaker 2 (05:24):
not, that's a natural transition, yeah.
Speaker 3 (05:26):
Didn't finish college .
Yeah, when I went to WallStreet, didn't even know what a
stock was, were you on the floorand shit screaming or what?
I will show you a picture.
I ended up running ticketsfirst.
So I ran tickets, then I endedup being a backup clerk and then
I ended up being a specialist.
So when you see people yellingand screaming, I was the person
who they're yelling andscreaming at.
Perfect.
(05:47):
So again, you have to learn howto be hospitable.
Speaker 2 (05:49):
You're taking all the heat all the time you have to
learn how to control your crowd.
Speaker 3 (05:55):
So it's like I took what I learned from the
nightclub and the restaurantperspective and just applied it
to now Wall Street.
So now I'm on Wall.
Speaker 2 (06:01):
Street.
Half of them were drunk andhigh anyways, absolutely or high
.
That's the crazy part.
Speaker 3 (06:05):
And not drunk, yet the first time they take me out.
What people don't know is it'sa bar on the ninth floor of the
New York Stock Exchange tradingfloor.
Ah so once I got to a certainlevel of talent on Wall Street,
my specialists would leave, sothey would open up the stocks at
9.30.
10 o'clock, they're goneUpstairs to the bar.
3.30, they're back.
(06:27):
They close the stocks.
Drunk, drunk, drunk.
I'm like you know what you'redoing, Linc?
Yeah, I know what I'm doing.
I would just close the stocks.
So again, you know what I'msaying, Like I don't know.
On the trading floor, you haveto fight for these traded IPOs.
So I remember when Facebookcame.
(06:48):
Facebook came, so every companyhas to pretty much sell
themselves to this company.
I ended up going out with thepeople from Facebook.
I took them on a night in townin New York and we won the stock
, won the IPO, Perfect.
Speaker 1 (07:03):
That's all it takes.
Hospitality.
That's it hospitality.
Wow, black and white.
Speaker 3 (07:07):
Just knowing what people like.
Yep, then we get to theinfamous Tycoon brand.
So this is the funny partTycoon brand we were friends
through mutual friends.
Speaker 2 (07:16):
Yes, and we I mean been to dinner and did not know
any of this Because, again,you're not super public with a
lot of this stuff, so I'mdragging you out into it.
But Taiku, the sake that theymake I have drank for a long
time and when you said the name,I immediately knew what it was.
I was like, really Like, righthere in Virginia, one degree of
(07:39):
separation.
This is something that I'vebeen consuming and didn't even
know that you were a part ofthis, part of it.
Speaker 3 (07:45):
So it's interesting.
I just want to know how ithappened.
So this is the wild part.
I have a best friend.
Her name is Persia.
We used to call her Diddy, notanymore.
Speaker 2 (07:52):
Can't call her that.
No more Switch name, nameswitch.
Now she's changing her nameIdentity.
Speaker 3 (07:56):
Identity change.
The best friend, formerly knownas Diddy, is what she calls
herself, which is hilarious.
So long story short.
Ironically, I met this brand atPuff's restaurant Justin's.
So I'm there.
It's my best friend's birthday.
It's really like five peopleinvited but for some reason, 50
people show up.
So a bunch of her friendsplayed for the Giants and some
(08:19):
of my friends played for theKnicks.
So all these people out there,right, new York has a different
set of rules, sure it's?
Speaker 1 (08:25):
called.
There are none, pretty much.
Speaker 3 (08:27):
So it's a very popular tequila brand that I
only drank the platinum versionof it.
So when they ran out of theplatinum version they had the
regular version.
I'm like I hate this.
So somebody randomly a friendof a friend I got invited.
He's like I have something thattakes away the burn when you
take the shots of that liquorand I'm like, okay, cool, let's
try it.
Pulls the bottle out.
Speaker 1 (08:46):
This one.
That one Tycoon liqueur Tycoonliqueur.
Speaker 3 (08:49):
Pulls the bottle out.
Speaker 1 (08:50):
Look at that Double cap for your pleasure.
Speaker 2 (08:52):
Oh, I know, yeah, we're safety first.
Safety first here.
Speaker 1 (08:55):
Oh, triple cap.
Come on now.
What Russian doll of licoriceWant to?
Speaker 3 (09:01):
protect all the kids All right.
Go on.
I'm listening.
So he pulls it out, we take theshot and the burner's gone.
I call all the boys over, Icall my boys from the Giants, I
call my boy from the Knicks.
We order 50 shots.
He does it to all 50 shots.
All of them take the shot.
Speaker 1 (09:16):
They just put a little bit in there.
Speaker 3 (09:28):
A little bit in.
Come to fast forward.
Now it's the um all-starweekend in las vegas.
But it's also fat, um, it'smagic.
So my cousin's heavy in thefashion industry.
I do the dumbest thing in theworld.
I booked vegas for two weeks.
For those listening, the maxyou should stay in vegas is
probably three to four days.
I've been two weeks in Vegas,so I go for Magic and then we
roll over to the All-Starweekend.
While we're there for All-Starweekend, the person that
(09:50):
actually owns the liquor comesout.
We go to Nobu Again.
We go to Nobu and I have mutualfriends that know 50 Cent, so
me and 50 know people throughmutual people.
I had already told 50 about theliquor.
So when we get to Nobu we go tothe upstairs area 50's there
with a whole bunch of peoplethat I know.
Speaker 1 (10:09):
And Nobu, on itself, is in my world.
Now we're talking my style,okay, so I pull.
Speaker 3 (10:14):
He again has a bottle on him.
50 takes a picture with thebottle, post it.
Do whatever you have to to getpeople to follow it.
Perfect, fast forward.
We start seeing more people.
We see Floyd Mayweather, we seea whole bunch of people and
everybody I know I'm like hey,this is the lick I was telling
you about At this point.
I've told everybody about it.
Speaker 1 (10:34):
You're networking, you're doing your work.
That's it.
Yep, that's what you got to do.
Speaker 3 (10:37):
And then I didn't last two weeks in Vegas.
I left the 10th day.
10th day I woke up I said y'allhave my credit card on file.
Get me a flight, Get me out ofhere ASAP.
And that's what they did.
Yeah, or else you ain't leaving.
Yeah.
So when he comes back to NewYork, he's like, look, I want to
meet with you.
I'm like, okay, cool.
He's like, look, what I want todo is I want to take this
(11:07):
mainstream, so I want you tohave some involvement with it.
So then from that, I ended uppurchasing some small amount of
shares into the company, sothat's how I became a part owner
of the brand.
Speaker 2 (11:19):
Perfect.
There you have it.
Describe it, because this issomething that a lot of people
aren't familiar with anyways,asian influence.
Yeah, so obviously it's made inJapan, it's made in.
Speaker 3 (11:27):
Japan.
It's made in Nara Nara, japan,which is where sake is made, and
that's the thing.
So the thing about thetradition, what I love, the
Japanese culture is this brandin particular, and on all sake
brands is about interaction.
So, for instance, if we're alldrinking, I will pour your shot.
Instance, if we're all drinking, I will pour your shot you will
pour his and you will pour mine, so it makes the engagement
(11:47):
happen.
Yeah, um so this brand itself.
The funny part was two peoplethat started a brand were jewish
.
Speaker 2 (11:53):
One guy was mormon then you got the black guy so
it's like nobody's mormon and ablack guy walking to a bar with
a bottle of sake with a bottleof sake.
Speaker 3 (12:02):
So nobody has any japanese or Asian descent in
them whatsoever.
Speaker 1 (12:07):
That was my next question to you.
So my question that I waswondering about this is how did
you influence a genre or aculture?
How did you breach that?
How did you breach the walls ofthat culture?
So, sake we think, sake wethink.
There's a lot of you sit herein my industry, my wine
knowledge, and kick off sake,knowledge after knowledge, but
it's not necessary.
(12:27):
I know enough to know that,even at any level, to break that
or to get into that level ofbeing internationally
competitive.
Competitive, yeah, how did yougo about breaking that?
Speaker 3 (12:37):
so I have to give them all the credit.
And they told me the story, sothey actually went out and in
order for them to be produced inJapan, because they're very
strict about their culture theyhad to sleep in the rice fields.
They had to show that they weredetermined and they were
focused to keep the tradition.
Speaker 1 (12:53):
So they slept outside in the rice fields.
Yes, Mosquito bites malaria.
Whatever's out there, they didComing at you.
Speaker 3 (13:00):
Yeah, everything.
Speaker 1 (13:01):
Panthers.
Speaker 3 (13:02):
That part that showed their dedication to the brand
and to keep it, and they alsohad to make sure they only
produced it there.
Speaker 2 (13:12):
So you couldn't just take it and then just
manufacture it, make it in theUS or anywhere else, if you want
to take their culture and youwant to take their.
Speaker 1 (13:15):
Okay, so they're using their traditional and
cultural rules and theirregional rules and applying them
to you.
If you want to do it, you gotto come here and do it our way,
absolutely.
Speaker 2 (13:24):
So how is this made?
What's the?
What is this the like?
How?
How is this actually cometogether with the flavors?
Speaker 3 (13:31):
So this is soju based , so soju, which is my dog's
name, ironically, hey.
Speaker 1 (13:35):
Branding when my soju's at.
Speaker 3 (13:37):
Where my soju's at.
So soju and sake is rice based,so it's like grain, and then
distilled and purified, so it'sdifferent grades of sake.
So the one thing I want anybodyto get from this conversation
with two things one, of course,hard work over everything and
relationships.
And two, though, when it comesto sake, everybody wants to
drink hot sake.
What people don't understand ishot sake is what's called futsu
(14:00):
, so that is like taking abottle of the worst $2 liquor
and just heating it up to hidethe imperfections.
Speaker 1 (14:09):
Oh, that's exactly it .
So whenever you want to warm upthe sake or something, it's
because it's more easy to drink.
It's almost like dumping alittle bit of this into that
label you didn't want to mention.
I know what you're talkingabout Exactly However it's
almost like that.
You're going to mask it, so it'sacceptable and it made it good.
So drinking hot sake is well, Ido like it, but I don't like it
(14:29):
on a really good sake becauseyou lose the components and
that's when I had to cheatsomeone, like one time, and not
even trying to cross over.
Speaker 3 (14:36):
one time we were out and I had a bottle of Ace of
Spades and somebody put orangejuice and made a mimosa with the
ace of spades and I looked atthe person that invited this
person and they knew what myface meant.
If you don't get this person onour section, I'm going to kill
somebody.
Speaker 1 (14:51):
Yeah, you're fired.
Speaker 2 (14:52):
Yeah, that's it, you're 86 it's like your ketchup
on your steak yeah that part.
So it's like god so yeah.
Speaker 3 (14:57):
So the thing about sake and what our brand is, they
really it's different levels.
So we have the first five-starrating for a daijinju Jumai
daijinju sake.
So that's the highestpurification of sake you can get
.
And the thing I like about thebrand is it's nothing but it's
thought, it's a whole thoughtprocess.
(15:17):
It's the people that hired.
We were all athletes.
Of course, people know athleteslike to drink and you know you
would go out and be like okay,look, so if I'm drinking and I
got a game the next day, this isall natural no glutens, no
tannins, no sulfites, no sugars.
So there's no hangovers.
I used to have a thing that Iwould tell people if you drink
this and have a hangover, I willgive you $10,000.
(15:40):
But it's got to be just that.
People just try to have everyother drink.
I drank 18 things of gin and Ihad typhoon and I got hungover.
That had nothing to do withtyphoon.
Speaker 1 (15:48):
Yeah right, you busted the rules there.
Speaker 3 (15:51):
But yeah, I mean, that's pretty much how the brand
came to play.
It's got hints of elderflower.
Speaker 1 (15:56):
I can smell it.
Yeah, it's very herbaceous,very floral yeah.
Speaker 2 (16:01):
So it's not sugar, like it doesn't taste sweet,
like if people are looking atthat thinking.
It's like hypnotic, orsomething that's like you know,
or passion, the one that youknow it's light.
Speaker 1 (16:10):
Like it's really light.
It almost seems by the nose,more of a botanical liqueur than
it is a sweet.
You know, cordial it is, andthat's the thing.
Speaker 3 (16:19):
It's funny you mentioned hypnotic, because
that's actually how the brandkind of pushed on my side of it.
So I was in charge of the urbanactivation of it.
So the person that startedHypnotic is a close friend of
mine.
So when I kept trying to getinto all these other events,
they would not let us in and hewas like, oh, that's Lynx.
No, okay, go ahead.
So at that point he was workingwith Ciroc.
(16:39):
So what we ended up?
That actually got us a lot ofnational attention.
We ended up doing Puff's 40thbirthday party.
Speaker 2 (16:46):
Oh, wow.
Speaker 3 (16:47):
So we came up with the first illuminating bottle.
So we couldn't keep the patternon the bottle lighten up,
period.
But we do have the title of theworld's first illuminating
bottle.
Speaker 1 (16:54):
And Nice yes, plus, with that liquid right there,
the color of that.
Speaker 2 (16:58):
You said that was a 750, though A 750.
So a 750.
Speaker 3 (17:01):
And what we did was if I'm at a bar and I see you
two and I'm like, ok, I'm tryingto push my brand.
I'm like, ok, let me get threeshots of Tycoon.
So when they pick up off thebar.
Speaker 2 (17:09):
It stands up.
That's genius marketing and for.
Speaker 1 (17:20):
Yeah, hell yeah.
Speaker 2 (17:21):
We're all friends, it's okay, it's easy to drink,
right.
Speaker 1 (17:27):
It's actually delicious.
Speaker 2 (17:28):
Yeah, it's delicious.
Speaker 1 (17:29):
All that other stuff in there actually takes away
from it.
Speaker 2 (17:31):
Yeah, I just made cocktails.
Speaker 1 (17:35):
Oh yeah, no viscosity to it.
Speaker 2 (17:36):
Why are you asking me that?
Speaker 1 (17:37):
question.
It's almost got a.
You said the botanicals, theherbs.
I'm actually getting a littlebit of a cucumber minty mix in
there as well, so that's whatI'm tasting.
Speaker 3 (17:48):
And then I can't legally say this, but it's the
natural aphrodisiac as well.
Speaker 1 (17:53):
You can say that legally on this show.
Speaker 2 (17:57):
Fuck your oysters.
Who's trying to fuck?
Speaker 1 (17:59):
Yeah, you know what I'm saying have a sip.
Speaker 3 (18:02):
That's it, hey girl.
Speaker 1 (18:04):
No, but that's good man.
Speaker 2 (18:05):
Really it is I like it when we let Tony write ads
for different brands.
Tycoon, fuck who I don't knowwe can come up with some.
Speaker 3 (18:14):
I don't know, are you with a whole tycoon?
I don't know how I'm going totake that.
It just sounds crazy.
Speaker 2 (18:21):
If we get going, we can come up with some shit.
Speaker 3 (18:23):
You know what?
I want to come back and hearwhat y'all come up with, we'll
create a list.
Speaker 2 (18:27):
We can create a list for you.
Speaker 1 (18:28):
The best thing about having our own show and our own
channel is that we can do andsay what we want.
Nobody can fire us.
We have no matter how big.
They're all awesome people andthey all want to hear what it is
for real and that's what wegive.
We try and have a little bit ofprofessionalism to us, because
this life is professional.
There are aspects of it thatare professional, but in the
(18:50):
hospitality world, in therestaurant world, especially in
the bar world, there's a lot ofshenanigans as well.
And if we don't continuebringing on the shenanigans,
then I feel that we're beingfake and we're doing a
disservice to the actualhospitality world, because for
every professional personwalking through it they had to
go through all the shenanigans,and sometimes they get so high
they forget about theshenanigans, they turn their
back to it, and the shenanigansis what keeps us together.
(19:13):
It keeps us going.
You know what I mean and I'mall for the shenanigans, the
fuckery and the tycooery.
Speaker 2 (19:18):
Well, and it built the industry.
And it's funny because we lookat these brands and we see, like
you know, some that do startsmall but then they get colossal
, like behind them, and thenthey get commercialized.
And knowing that again, I wasdrinking the cucumber and the
coconut of the sakes they makeare amazing, just for you know,
sipping at home, they'redelicious.
And so when he said it and Iwas just like God.
(19:44):
I was like to make this hyperlocal and for people in the 7x7
to know.
Like you know, there are partsof these things not just the
distilleries here, but otherbrands that people actually
still rep from this area.
So I just like that it ties itall back together and brings you
back in.
Speaker 3 (19:52):
And that's the great part with it, because it's like
you said initially, when I wasgoing to come here, I came in
fun.
I had on black slacks a blackbutton-up.
I was like you know what I want?
To have a real interview.
Speaker 1 (20:01):
You got the holes in the water.
Yeah, man, exactly.
Look at us.
We're chilling yeah.
Speaker 3 (20:09):
So she's always looking dapper, so it doesn't
matter anyway, so that'scomfortable for her.
Speaker 2 (20:13):
I'm always overdressed, that's comfortable.
Speaker 1 (20:15):
Yes, don't put that past me.
I'm not doubting that you gotto do what you got to do.
Sometimes it just won't be.
Speaker 2 (20:20):
But no, I do love it and I know you had some
questions just on, like you know, manufacturing.
You're getting this stuff here,getting it into different
states For people that arelooking at you know, coming into
brands.
I mean how you know.
Speaker 3 (20:41):
I know they kind of had this in place when you came
on board.
But crazy part, because I'mgonna fold on to that twice um,
so, like you said, we're made injapan, shipped over.
They came up with the geniusidea because, like I said, we
had the first illuminatingbottle, so they ended up giving
a pump the company that made ourbottles a percentage of
ownership of the brand.
So therefore, every time abottle sells, they get a
percentage of the sell of thebottle okay, so that's good to
know.
Speaker 1 (20:56):
So I'm in the the process of making my sauces at a
very high level a fine Italiansauce, not something that's
going to be a—.
Speaker 2 (21:04):
Not Prego or whatever .
Yeah right, I'm not trying todo anything to get quantity.
Speaker 1 (21:07):
I'm looking for quality, absolutely, and I want
to put what I do in myrestaurant, what I do as a chef,
in a bottle.
It took me a long time toperfect the recipe, but relating
to what you're about to say, Ihope, and where I'm going to get
some knowledge, hopefully, outof this, is the biggest problem
I had come across was A findingthe proper production bottling
plant.
Who could do what I do, who canmimic what I do?
(21:28):
And luckily I've come acrossthat and found it.
They hit my recipe right on thehead.
First try, sent it back, firsttest, everything was perfect.
Now I'm going into the labeling.
Now I'm going into the labeling.
Now I'm looking into labelingand every time we create a label
, um, we look at it again andsay, shit, you know, you
overthink it every time becauseit's your one chance and it's
what it's going to be.
This is perfect labeling.
It hits the point right away.
(21:49):
I have to do the same, right,yeah, so do you ever think about
that when you're coming intoyour marketing of your labeling
and stuff moving on into thefuture?
Do these things happen or wheredo you go about that and how do
you go about that?
Speaker 2 (22:03):
I guess what kristen was asking I mean brand
development process, because yousaid you're kind of looking at
a new venture now too.
Yeah, yeah, this is a whole,another, another brand that's
ironic.
Speaker 3 (22:13):
So once I leave here I'm going to meet with my other
business partner, because that'sthe thing.
Like I said, I want to bring itback to like you said.
So, even though I had a barcalled Tycoon Bar on the
oceanfront, named after theliquor, just to kind of bring
that exposure back, I now wantto develop a sake in the States,
in Virginia, back at home, andjust try to see how that pans
(22:33):
out.
So, we're actually having ameeting to figure out marketing,
so that brand is going to becalled Shidoshi, shidoshi um
shidoshi is pretty much just ayour mentor, your master,
exactly.
So you know my favorite movie isblood sport, so so yeah, so
we're actually um, we have some,we have some things about
(22:55):
marketing that we feel like whatwe want to do is, when you look
at it, anywhere, it stands out.
So we we have some things inmind that are around that when
you see it, even though it's notaffiliated with shidoshi,
you'll still be like shidoshi.
So that's what you want to do.
You want to actually alwaysmake sure you're on the
forefront of somebody's mind tothe fact that, for instance,
kool-aid is not the onlypowdered product.
When you see a powdered product, no matter what's is, you're
(23:17):
going to call it Kool-Aid,that's because it hit hard with
that market.
Speaker 1 (23:20):
It went inside you, inside your soul.
So coming up with your new one,you have to come up with what's
inside the bottle as well.
That's a whole other thing.
Is that a lab project, or isthat something that you kind of
just keep to yourself?
Speaker 3 (23:33):
Well, my thing is this, Even when I was at Tycoon
meaning, um, I have flavors Iwanted to try, but of course,
like I said, I was, I was ashareholder, I wasn't the be all
, I wasn't the end result of itso you know I had to get
approved through other people.
Um, fortunately for them, theyactually expanded the brand to
what's called Davos brand, andon the Davos brand they a couple
(23:55):
other products.
Speaker 1 (23:56):
We're all familiar with Aviation Gym.
Absolutely so you're dealingwith some people.
That has recognition.
Yeah, you're not at the bottomanymore, you're working your way
up.
So by the time you get all thisknowledge and all your gaining
of education and you're going toput it into your own brand, you
have a little bit of a head upon a normal person like myself
who's starting to put my productout there.
Speaker 3 (24:17):
Yes, and then the person I'm actually doing a
brand with actually owns abottling company and he does
this for all the brands.
Oh, okay, so it's like you know, we actually met through our
mayor of Virginia Beach and therelationship we sat down, I'm
going to say within 10 minuteswe automatically clicked, Forgot
the mayor was there.
He left.
We just started talking abouteverything else.
Yeah, sure, yeah, we just starttalking about everything else.
Speaker 1 (24:38):
Yeah, sure, he's got to go get his votes, you're good
.
Speaker 3 (24:39):
And then after that we just you know, he found out
who I was and what I did.
We conversed and I had theseideas in my head.
I want to try out.
He had some, so we sent samplesout, came back my birthday
party, probably two years ago,just did a silent tasting, not
telling people what it was, whatwe were doing and people love
the four brands we came up with.
So, okay, that's what we wantto initially start with um so a
(25:02):
silent taste is a good idea.
Speaker 2 (25:03):
Yeah, and also market research.
You already started.
Speaker 3 (25:05):
Yeah, absolutely, and that's the thing because, with
all due respect, what I'mlearning is when people what's
the best way to put this?
When people know you, andespecially if they depend on you
in any financial circumstancewhatsoever, they're going to say
yes to anything.
Sure, how's this taste?
This is amazing, this is great,yeah, yeah.
But if you do a blind testing,or if you do it with people that
(25:26):
are your peers, don't knowanything that's going on, just
haven't tried it out, you'll gethonest opinion.
Sure, and that's what I wanted.
Speaker 1 (25:33):
I wanted a very honest opinion and that's the
way to do whole thing with.
My sauces are almost done andready to put out there and and
I'm excited about it and I knowhow they do I've made a living
off of them and all the peoplethat work with me as my teams
have made a living off of them,so I already know they're tried
and true.
Now it's just getting it out tothe consumer outside of my
restaurant.
So it's a matter of how do Itake, like she said before, she
(25:54):
mentioned prego or ragu or reo.
So all these people who aremass producing these sauces that
when you think let me get youknow, people say I want
spaghetti tonight, well,spaghetti is the noodle, what
they're talking.
That's the type of pasta they'rethinking about.
The whole spaghetti meal isspaghetti or spaghetti sauce.
So how do you get, how do youbreach that?
(26:16):
How do I?
That's my, in my thinking.
I'm not necessarily asking so Iso I'm literally asking myself
how the hell am I going to takea more expensive, more quality,
more high-end sauce and convincepeople that it's worth jarred
sauce, when it absolutely is Twoor three times the money.
Speaker 3 (26:33):
It's quality?
Speaker 2 (26:34):
It's not.
Speaker 3 (26:34):
I'm going to tell you where we all messed up.
Initially, when we started withTycoon, we hit every market
besides the one that we alreadyhad already.
So by that I mean we went to LA, we went to Toronto, we went to
Miami.
Sure, didn't hit New York.
We had all the relationships inthe world in New York.
Didn't touch on any of them,right?
(26:55):
So my thing with you is yoursauces have already been
approved by your base here.
Speaker 1 (27:01):
Right.
Speaker 3 (27:02):
First of all, I would start by selling it in your
restaurant.
Speaker 1 (27:05):
Ground zero and work out.
Speaker 3 (27:06):
And then, on top of that, I would start going to the
local stores.
What I realized once we startedhitting the bases in New York
City if you went to the placesthat were not as huge as the
other ones, they were lookingfor partnerships.
So it's like if you go to a.
Speaker 1 (27:22):
Taste Unlimited, something like that, something
like a Local, local, busysandwich shop.
Speaker 3 (27:26):
And then the thing is with your product.
People understand quality, sodon't ever get it confused,
especially in this area.
There's money out here, Sure.
So it's like if somebody'swilling to pay $75 for a shot
that's gone in two seconds,they'll pay $20, $30, whatever
your price point is for a meal,really good A meal, because
(27:47):
that's the thing.
Even if you go out, for instance, I'm sure your jar of sauce,
which is going to be phenomenal,isn't the same as the cost to
feed a family of four here inyour restaurant.
Of course, yeah right, exactly.
So if I have a family and Idon't want to come to the
restaurant, but I still want tohave that experience of eating
here.
Why would I not buy your sauce?
Speaker 1 (28:03):
Sure Restaurant, fine Italian sauce.
Quality is how I'm going topush it, but talking to you
inspires me because what youjust said is a lot of the long
lines I've already spoke to youabout in our private
conversations is starting local.
Think globally and act locally.
Speaker 2 (28:21):
And that's kind of the approach I'm going to take.
We always in the marketingworld, we always say become the
mayor of your own town beforeyou start running for more
offices.
So you have to kind of conquerand it is the cheapest because
you're not paying an extra adspend.
You already have connections,it's free, organic marketing, so
that builds your street credand then you use that and parlay
it into development and beingable to know okay, this is our
feedback.
We can do market research.
We can say our ROAS on this isgoing to be because these people
(28:42):
like it, so we're going totarget this demographic and yeah
, I mean it's.
But yeah, becoming the mayor ofyour own town is one that I
don't think.
Yeah, I've used that for atleast a decade.
Speaker 1 (28:52):
It's a great, it's a great analogy, because that's
what you have to do.
If you, like you said, if we'realready focusing on on one
specific group in one specificarea, in one specific region,
you might as well you have tocap that out before you can even
move on to your next one,because you know you're going to
move in, you're going to movein blocks.
In a sense, you know you can't,like you said, maybe you went
to toronto.
I'm sure it worked out well foryou, but you probably would
(29:15):
have got a little bit more moneyto go to toronto if you focused
the local sales there.
And that's what I'm going totry and do is use my.
I just honestly love doing whatI'm doing and I honestly just
don't think enough people haveaccess to good quality food
anymore and I want to puttogether something that somebody
can go.
Look if it costs $14 for a jarof sauce, where you typically
pay eight or nine that's $14 ofsauce that is going to make a
(29:42):
meal at your house that is justas good as my restaurant,
nutritious, okay, and we'retalking about feeding four
people in a high qualitystandard, right.
So to me it makes sense.
Now to the person looking for abudget sauce it's not gonna so
marketing my local area tobelieve in that they're gonna
send it to their friends thateventually it's gonna grow out
Like like, like a, like a plagueor something.
Speaker 3 (29:59):
Hopefully that's the goal right and that's my thing,
like even with me.
If I may, I want to volunteermy services.
We still have connectionsbecause the sake was in certain
grocery stores as well.
So we still have connectionswith the Harris Teeters and
things of that aspect and I knowthey're always going to or
distribute, yeah.
They're always looking for stuffto put on the shelves.
And if you push the special,the local aspect of it, you know
(30:21):
, I'm sure, because I've seensauces in there for $14, $15.
Oh yeah, I haven't touchedbecause I've never heard of them
, sure, but if I see your brandRight, I'm like, okay, cool, I
don't have to.
You know, I don't have to waittwo hours to get a table.
No-transcript, we're looking toexpand on top of that.
(31:03):
But yeah, that's the familybusiness and we love it.
Speaker 2 (31:06):
Yeah, so you have a full-time business.
Yeah, you are doing this.
Yeah, and everybody out therethat says it's too hard what do
you have to say to that?
Speaker 3 (31:14):
It's only too hard when, number one, you don't have
a purpose, like I know for afact.
I have a purpose.
We have a family business.
I work with my sister.
I love going to see her everysingle day.
We have the best relationship.
You've seen me and my sister.
I love your sister.
We have a great relationship.
So, to the fact that if we'remad at each other as brother and
sister which is very rare westill operate business.
Well, if we're mad, have, butstill like let's go out to eat
(31:41):
as brother and sister.
So I have, like you stated, Ihave the family business, I have
that liquor, I have anotherliquor, I have everything I do
for the city, and then I'm inthe process of potentially
opening up a restaurant as wellah, good for you, so let me know
if you need that talk.
Speaker 1 (31:52):
We would definitely have that.
Speaker 3 (31:54):
I'll be here for you, um so it's like again I do
everything because I know I havea purpose and I know it's more
for me to do than what I've donenow, and it's for the people.
So I've come from a generationwhen my mom was a single mother.
She had me and my older brother.
(32:15):
We were not the easiest peopleto deal with.
Speaker 1 (32:17):
Sure, as a team even.
Speaker 3 (32:19):
Moves to Virginia Beach.
I've seen this woman doeverything and never complain.
I have people that's in theindustry now.
One of my closest friends is avery well-known rap artist from
this area.
I've seen her be completelyhumble when I've seen her have
to do 2,000 things in one day.
You get it done.
Excuses are just reasons to notsucceed in life.
(32:42):
So it's like if you want tomake an excuse, you can.
I'm sure all three of us righthere can make an excuse to not
be here, to not work, to not doanything.
You can make an excuse, but why?
The same amount of energy ittakes to not do something is the
same amount of energy it takesto do it Exactly.
Speaker 1 (32:56):
And the excuses is where people go wrong.
Because I found out in my lifethat I don't make excuses
anymore.
For instance, I'm going to usejust last night as a prime
example.
Last night I didn't want to doanymore.
There was no excuse.
I didn't need to tell anybodywhy.
I just didn't want to doanymore.
I've decided I want to go home.
That's what I decided, and Iexecuted that with as much
(33:17):
precision as I do when I do theother 2,000 things you were
talking about.
When I'm ready to make adecision, there's no excuse.
I don't need to owe anybody anexplanation.
So, no matter what it is, thereis no exclusion and and I agree
100 with you that we can do andshe's good at it, I'm good at,
and you're good at it, we, we.
Yes, there are a thousand thingsto do in a day, but when you
wake up in the morning andaccept that the only thing
(33:40):
stopping you is you, that's it.
Nothing else is stopping you.
People will try and hinder you,situations will pop up that may
you have to reroute your day,but that just means tomorrow you
might have 1200 things to dobecause two things 200 things
got held back today.
It doesn't mean you're going tostop doing them.
Yeah, it means you just got todo them more later.
There's no stopping right.
So I think that, like you said,I 100 agree with you.
(34:01):
I don't think your excuses arethe reason.
You make excuses in your head,because you don't understand
your path.
You don't have a, you don'thave a goal, you don't have an
game.
You're just running around inyour head just as crazy as a dog
chasing his tail.
Speaker 2 (34:13):
It's purpose.
You're building a company forother people to enjoy.
You're building things that youwant to bring joy to people's
lives, Let them have fun.
There's a purpose behind it.
When you always compare to youwatch Shark Tank, whatever and
you look at the guys sitting upthere, they got the same amount
of time in the day that you doand they're managing 300, 400
companies where they're touchingprobably a good majority of
(34:35):
that daily, obviously throughchannels, but they're touching
it.
They know what's going on.
You can ask them a questionabout their businesses.
They're going to know.
So why do you have so muchtrouble with one job and can't
make something happen when thesepeople are doing that much?
And that's where you know.
I mean, this industry teachesyou to work hard because you
have to.
Speaker 1 (34:53):
People ask me a lot of times.
They ask me all the time Idon't see how you do it.
How do you do it?
How do you do all the shit thatyou do?
My only answer to them, and Ihonestly say this, is how do you
not?
I don't have an answer for whyI do things, I just do them.
I have a question for you howcan you not, how can you sleep
so long and go home early andtake a break and worry about
(35:16):
your next break?
That's how you, how youunderstand how to do.
That is how I understand how Ido what I do.
It's that simple.
I don't know how you do it andyou don't know how I do it, and
I don't owe you an explanation.
Just either strap in or get offthe ride, man.
That's it.
Speaker 3 (35:31):
That's all I can say and I'm with you, I'm all for it
.
So what I've learned to do inthis part of my life is I do do
what's called a Sabbath, I dotake a day of rest.
Speaker 1 (35:40):
You have to.
Me too, you have to my.
Sabbath is Sunday.
Yeah, for sure.
Speaker 2 (35:43):
Not.
Speaker 3 (35:44):
Saturday, because Sunday is just like.
I already know what's had totell me I was going nonstop.
I was doing I legit remember atone point I was flying
somewhere every third day andI'm going to wake up in the
hotel to figure out what city Iwas in.
Wow, no exaggeration.
I'm going to look at the phoneand be like, okay, I'm in
Atlanta, okay, I'm in, and likemy body one day was like okay,
(36:07):
in this next flight and set medown.
So from there I was like, allright, take care of your body.
Definitely do that.
Take care of yourself mentally.
But my mom always told me shewas like respect everybody's
time, but if you make yourselfimportant enough and you work
hard enough, they'll wait foryou.
So I never wanted to be the onethat didn't work hard enough or
(36:27):
make myself that valuable thatpeople would not want me in a
meeting or in a situation orwhatever so valuable that people
would not want me in a meetingor in a situation or whatever.
So I got that from my mom whenI was sure shoot five.
I remember she used to give memoney to don't kill me.
She used to give me ten dollarsto cut grass.
This movie did have grass.
This is way down the line.
Um, I would give the neighborfive and keep five, so you had a
hustle.
Yeah, it was like because 50profit and I say that because
(36:52):
the way I do my life now isevery deal I do makes every
party happy.
So my mom was happy because thegrass was cut, my neighbor was
happy because he got fivedollars and I was happy because
I got five dollars.
So it's like you know, I Inever, I would never do a deal
on agreement or anything inwhich it does not benefit all
parties and I think that's theproblem with a lot of people now
(37:14):
.
People are always looking for ashortcut, people are always
trying to figure out how theycan get over, and it's like if
you do good business, you don'thave to do any of that.
Speaker 1 (37:21):
The path of least resistance has traveled more now
than it ever has ever, andpeople are on that highway and
they need an easy password atthis point because that thing is
getting jammed up.
But it makes it easier for youI and her and everybody else out
there watching who understandswhat we're saying it makes us
easier for us to succeed becausethe the does the pool has is so
thin now of people who areactually striving out there that
(37:44):
it's actually clearing a littlebit more of a way for us and
that and that right there is apurpose.
Yeah, I know that if I I got todo this before people start
waking up again, I got to startrocking and rolling before my
competition starts.
It's almost like Pearl Harbor.
We don't want to wake thesleeping giant.
Let them chill out and sleep.
There's a lot of people outthere with so much potential who
don't even know they have it,because they'd rather just sit
(38:04):
around, and I want them to sitaround right now.
I got shit to do and I'm notgoing to promote them or get
them.
I'm not going to try and pumpthem up to go do what they got
to do.
You sit right there, my man orlady, I'm going to take care of
me and I'm going to takeadvantage of your sleep and nap.
Speaker 3 (38:17):
You know what I mean, because that's my thing.
The thing about the whole stateof Virginia, especially the
seven cities, is so muchopportunity when I say I could
live anywhere.
I lived in LA, miami, new York,atlanta, toronto.
I came back here because, outof all those places I've
(38:37):
traveled, I love this place themost believe it or not, me too,
and that's exactly right, and Iam a huge.
Speaker 1 (38:43):
I'm not a fan of the 757.
I live here.
Yeah, this is where I live.
This is where I want to be Icame back.
I love the 757.
For what reasons?
I can't sit here and give youan exact reason why I could if I
wanted to, but it's irrelevant,it doesn't matter.
The bottom line is theopportunity and the people and
(39:06):
the diversity and everythingthat's going on here.
It's just so much opportunityand none of it's even capped at
all, none of it has even comeout of the water yet.
We're not even breaching theopportunity If all the
opportunity would actuallycollectively get together and
work and rise up.
What you were talking about atthe beginning of this interview
or this talk, this podcast, is,you said where was I going with
this.
Speaker 2 (39:25):
With the city.
Speaker 1 (39:26):
No, as far as.
Yeah, I lost my train ofthought.
That's how real this shit is.
Speaker 2 (39:32):
What did we say?
Speaker 1 (39:33):
No, but anyway.
So what I'm saying is there'sso much potential and
opportunity for everybody tocome up at once that if we would
all just come up together atonce that's what I'm waiting for
, and I think that's the biggestthing that attracts me to this
is that there's these little subcells, or these little cell
groups of people who are sopowerful and they're all looking
for the same thing here.
One day it's all going toconnect.
Speaker 2 (39:55):
I think it is.
It's starting for sure.
Speaker 1 (39:59):
One day, all the stars will line up.
Speaker 2 (40:04):
We talked about competitions here, Michelin
stars here, things that need tobe here.
Speaker 1 (40:09):
I remember what I was saying.
You said that when you were inMiami earlier okay, you were
talking about how people wereyou would go there and it would
be all live.
It would be live and direct,right in your face, and they
would be talking about how wewere on horses yeah, slow.
So what I'm getting at is whatthat starts from is where does
everybody go?
Hospitality Restaurants, bars,hospitality restaurants, bars,
(40:36):
liquor entertainment um, that'swhere it kind, that's where,
that's where you're seen.
So you can have this hugefoundation of greatness.
But until that whole circlecomes together with the
hospitality groups and peoplelike us, that's where people
start noticing it.
Yeah, you know what I mean.
And until that whole groupcomes up together, you have the
foundations of business.
You have the structures of uh,all the structures of all your
city's treasuries and all thatstuff.
But then you have why do thepeople from the outside notice
(40:58):
it?
The top of that iceberg is thehospitality, the entertainment,
the look-see, the be here, beseen there, the draw, the draw,
and we do.
We have a lot to offer here andyou do.
Speaker 2 (41:09):
You work with the city of virginia beach day in
and day out trying to make shithappen here and it's, you know,
it's always.
There's always problems, we allknow that.
But overall, if you comparethis area to anywhere else, I
mean I had opportunities to goto miami too and stuff, like
when in the restaurant business,and I never wanted to leave
here, and I mean it.
You know, I grew up outside ofdetroit, but I ain't going back
(41:30):
to the cold.
This is as far north as I'mgoing, but I never wanted to
leave here and I think it's justa testament to everybody who's
stayed in this area, and it islike I think we're on the
precipice of like it's going tojust like, just come out of the
water like a full on.
Speaker 1 (41:44):
Exactly.
We have a funnel.
We have so much talent.
And I'm not talking about localtalent.
Every city and every state andevery region has their local
talents.
I'm talking about internationaltalents.
We have people on internationalplatforms here that are very
close to us and we're very closeto them, and it's not because
of starstruck or anything.
That's because we're all in thesame struggle and they are real
people.
They walk amongst us, they'rein our streets, they're in our
(42:06):
restaurants, they hang out withus and that gives us inspiration
because now we're going to comeup together, because someone's
going to be leading the charge,of course, because they've done
it first, but we're all going tocome up together and rise up,
man, and I think that goes forany big city.
That's already known.
That has happened.
It may not be the case now, butit has happened.
Las Vegas came from the desertsand.
(42:26):
All because of entertainmentHospitality Restaurants, casinos
, fuckery.
All because of entertainmenthospitality, restaurants,
casinos, fuckery.
Come get some you know what Imean.
Speaker 2 (42:35):
All that shit.
We got all the fuckery we needevery day.
Speaker 1 (42:38):
We have it all, man, and it's very inspiring talking
to like-minded business people,especially in this fucking
industry.
I can't say it enough, you know, because that's where we're at.
Speaker 2 (42:47):
Well, I am excited about the new brand and you know
I'm on board to help you.
You want to brainstorm ideasand taglines?
I've got you.
I'm coming here.
Speaker 3 (42:54):
Trust me oh.
Speaker 2 (42:55):
I've got you.
Speaker 3 (42:56):
I need to hear your slogans too.
I'm here for that.
We will have some fun.
Speaker 2 (43:02):
We will have some fun with that, for sure.
Speaker 3 (43:05):
But yeah, I mean you know you got our support.
When I first saw this place, itdefinitely reminds me of an
out-of-state vibe, but it's whatwe should be doing here and
where I get my inspiration fromis people like you, man.
Speaker 1 (43:18):
I get it from going out of town and I don't
necessarily try and emulate them.
I want my vibe here.
I know I can produce it, I knowI'm on top of it, and when it
comes to the cooking, thechefing, the entertainment, the
wines, I want to make sure thatI'm also bringing the same level
that's expected in these cities.
I want it here because why do Iwant to go somewhere else to do
(43:40):
it?
I don't have to move.
Why do I have to move toChicago to open up this place to
be successful?
There are people here who havethe same palate.
So many people from here go toItaly, they go to Chicago, they
go to Miami to eat.
So why do they have to spend somuch money on a plane ticket?
They can come right here, and Ithink a lot of chefs in the
area are doing the same thing Ifyou build it, they will come.
Speaker 2 (44:01):
Yeah, it's just like the whole trailer.
Speaker 3 (44:03):
We're going to start a revolution.
Get everything started betweenhere.
Speaker 2 (44:05):
We got this, I'm saying so all right.
Speaker 3 (44:07):
Well.
Speaker 2 (44:07):
Where can everybody find information on the brands?
Speaker 3 (44:10):
too.
So Tycoon, wwwtrytycooncom.
Davosbrandcom, of course, tofind me.
What's my Instagram?
Speaker 2 (44:20):
You don't even know.
He's barely on his Instagram.
Speaker 3 (44:22):
It's so wild at lynxtycoon.
Speaker 2 (44:25):
Yes, I think that's it.
Speaker 3 (44:26):
L-Y-N-X-T-Y-K-U on Instagram.
Speaker 2 (44:29):
Yeah, we followed him from the burnt hands one.
You can find him there too, soyeah.
Speaker 1 (44:33):
So it was a pleasure having you man.
Speaker 2 (44:34):
There's so much to talk about with you.
Speaker 1 (44:36):
I'm going to sit back off, set here and really talk
to you again.
Man, I want to get up togetherwith you.
Thank you everyone forfollowing us.
Thank you for subscribing.
Please hit subscribe if youhaven't Burnt Hands.
Respect is here for it.
Speaker 3 (44:52):
Chefing cooking debauchery vlogging, whatever
the fuck you do, we're here forit.
Everything you need Cheers.
Speaker 1 (44:59):
Ciao for now.
Tycoon, tycoon, baby Tycoon, you.
Speaker 2 (00:02):
Not Tyquando Tycoon.
No, my man.
Speaker 1 (00:04):
Lynx is here from the bottom to the top.
Now we're here.
Speaker 3 (00:07):
That's the story we're talking about right here.
I'm with you on that one Right.
That's the story we're talkingabout.
Speaker 1 (00:11):
So for all you who don't know this Lynx, he's going
to introduce himself.
We're going to talk about whathe's got going on.
You took a chance, rolled withit and here you are, yeah.
So start out your littleintroduce yourself.
Man, tell us how you came.
Speaker 3 (00:30):
First and foremost, going on, everybody, my name is
Lynx.
I'm originally from Virginia,from born and off of Raising
Virginia Beach.
Speaker 1 (00:35):
VA baby, you already know.
Speaker 3 (00:40):
I've traveled all around this place, been in
Toronto, LA.
I went to LA for a weekend,stayed for nine months no
exaggeration.
That's what happened.
No exaggeration.
Wow.
So I had a pretty interestinglife, pretty interesting life,
and now I'm back.
I want to make Virginia get therecognition and just pretty
much let it be what it should be.
Speaker 1 (00:55):
So you have a success rate amongst you.
Everywhere you've gone, he'sworked to the point where you're
not satisfied unless there's alevel of success there,
absolutely.
Speaker 3 (01:04):
And the crazy part I was just saying this earlier
today like God has made it thatI've never failed.
Yeah, and a lot of people can'tsay that, right, so I've had
lessons, but I've never failedin anything that I've done and I
agree with you on that, becauseI look back and everyone says
in business you always get thathard lesson until you fail.
Speaker 1 (01:21):
Luckily if it's luck or what, I don't know but I
haven't yet failed.
Things might not have workedout like I wanted them to, but I
haven't failed.
And I think that's the failure.
Part of it is someone's mindset.
You have to rise out of thatlike a phoenix.
It's because you allowedyourself to fail mentally.
Speaker 2 (01:39):
But I don't believe this.
Speaker 1 (01:40):
I believe failure comes with your mental mindset.
Just talking to you knows Ibelieve failure comes with your
mental mindset Just talking toyou knows you don't fail.
Speaker 3 (01:46):
I haven't learned this in a hard way, so pretty
much I'm from Norfolk, fromDiggs Park.
I'm just in Norfolk, virginia,so my mother was a guidance
counselor, school teacher inNorfolk Public School.
Got me out of Norfolk, got usto Virginia Beach Public School
and then from there, ironically,I ended up owning a club at the
age of 19.
Speaker 1 (02:04):
Where was?
Speaker 3 (02:05):
that club, the Cave, some people remember it.
Speaker 1 (02:07):
My man, mike Robbie owned the Cave still the Cave.
Speaker 3 (02:11):
My man Interesting story.
We're going to backtrack tothat at the end of this
conversation.
Speaker 1 (02:15):
And again burnt hands .
Hospitality, bars, restaurants,all those here you are right,
now right into the mix Shows youthat most anybody who's anybody
has worked in this industry.
Speaker 3 (02:25):
You learn a lot in this industry, you learn a lot
about yourself.
You learn a lot about people.
If you do it the correct way,you learn a lot about life,
Because there's not a chancethat one day something's going
to happen and you have to beprepared to handle it.
So it's like that's just howlife is.
If something happens, you can'tjust sit around and say whoa,
whoa, it's me.
You can take the time toreflect on it, but you have to
fix the problem.
You have too many peopledepending on you to not fix the
(02:47):
problem.
Speaker 1 (02:47):
Hospitality means to be hospitable, and when you're
hospitable, you have to take ona lot of crap and almost put on
a facade to be able to deal withit and work through it.
So again, like you said, at ayoung age you're forced to deal
with a lot 19.
Speaker 2 (03:01):
So how did that happen when they said, hey,
here's a club at the oceanfrontLike, yeah, you want to buy this
at 19?
Speaker 3 (03:08):
Pretty much.
I have a sister.
You've met my sister I have aolder sister.
And we had friends, so I wasalways the young one trying to
run around and learn from them.
So growing up, my brotherproduced with Tim and Pharrell,
and so I was always one tryingto soak up knowledge.
My brother had a Geo Metro, soI'm in the back of the Geo Metro
and a hatchback in the trunk.
Speaker 2 (03:25):
Oh, what color was it ?
Hold on Blue.
Oh, it was the blue one.
Okay, because you know they hadthe fun colors.
They did?
Speaker 3 (03:29):
He had a dark blue.
He's regular, okay, so I'm inthe backseat just trying to
learn from him.
So my sister had these guys.
One guy was named Rico and hewas just teaching me about I'm
going to invest, so I'm going topurchase this club, I'm going
to make you run it.
So he made me a part owner ofthis club at the age of 19.
So what I did was I made theclub a 25 and up club.
Speaker 2 (03:52):
Can't even drink legally.
You were 19.
Speaker 3 (03:54):
I'm 19, so I don't want nobody my age coming in.
Speaker 1 (03:56):
Your friends can't even get in.
Yeah right, You're trying toset the standard.
Speaker 3 (04:05):
I'm like because due respect, when I when we looked
at the club initially it was apunk rock club, yeah, it was
like I saw where it was going.
There's no disrespect toanybody of that nature, but I
had a vision of what I wanted itto look like.
So I wanted it to be a placewhere you came in there you had
fun and it was a punk rock club.
Speaker 1 (04:16):
It was definitely.
That was almost like the CBGBof the beach it was in your
beach.
I mean it was.
It was a punk rock club.
I used to go levels, okay, yeah, so I went through the steps of
it.
So yeah, you saw an evolution.
Yeah, of course.
Speaker 3 (04:27):
So it was that type of scenario and my mindset was
like, okay, cool, if I make itthis type of an establishment,
these type of people will comeand it will just enhance the
oceanfront as a whole, likeagain, even back then.
So by that time, when I was 19,I went to Miami, went to
University of Miami, playedbasketball there.
Every time somebody asked whereI was from and I would say
Virginia, they were like oh,y'all ride horses and y'all
(04:49):
sleep with your cousins andy'all.
I'm like, no, that's WestVirginia.
Speaker 1 (04:54):
I'll sleep with your cousin, I don't know, not mine
Exactly.
Speaker 3 (04:57):
So I was, like you know, I wanted to get that
mindset of us being so, you know, slow and so against the times,
that I wanted to do my part tomake that happen.
So the first thing I did was Ihad an opportunity to run a club
and own a club at the age of 19.
Speaker 1 (05:11):
How'd it work?
Everything went well.
Everything went well.
Speaker 3 (05:14):
So this is the funny part.
So I ended up leaving there.
It was successful.
I left there and I went to workon Wall Street.
Why not?
Why not?
Why the fuck?
Speaker 2 (05:24):
not, that's a natural transition, yeah.
Speaker 3 (05:26):
Didn't finish college .
Yeah, when I went to WallStreet, didn't even know what a
stock was, were you on the floorand shit screaming or what?
I will show you a picture.
I ended up running ticketsfirst.
So I ran tickets, then I endedup being a backup clerk and then
I ended up being a specialist.
So when you see people yellingand screaming, I was the person
who they're yelling andscreaming at.
Perfect.
(05:47):
So again, you have to learn howto be hospitable.
Speaker 2 (05:49):
You're taking all the heat all the time you have to
learn how to control your crowd.
Speaker 3 (05:55):
So it's like I took what I learned from the
nightclub and the restaurantperspective and just applied it
to now Wall Street.
So now I'm on Wall.
Speaker 2 (06:01):
Street.
Half of them were drunk andhigh anyways, absolutely or high
.
That's the crazy part.
Speaker 3 (06:05):
And not drunk, yet the first time they take me out.
What people don't know is it'sa bar on the ninth floor of the
New York Stock Exchange tradingfloor.
Ah so once I got to a certainlevel of talent on Wall Street,
my specialists would leave, sothey would open up the stocks at
9.30.
10 o'clock, they're goneUpstairs to the bar.
3.30, they're back.
(06:27):
They close the stocks.
Drunk, drunk, drunk.
I'm like you know what you'redoing, Linc?
Yeah, I know what I'm doing.
I would just close the stocks.
So again, you know what I'msaying, Like I don't know.
On the trading floor, you haveto fight for these traded IPOs.
So I remember when Facebookcame.
(06:48):
Facebook came, so every companyhas to pretty much sell
themselves to this company.
I ended up going out with thepeople from Facebook.
I took them on a night in townin New York and we won the stock
, won the IPO, Perfect.
Speaker 1 (07:03):
That's all it takes.
Hospitality.
That's it hospitality.
Wow, black and white.
Speaker 3 (07:07):
Just knowing what people like.
Yep, then we get to theinfamous Tycoon brand.
So this is the funny partTycoon brand we were friends
through mutual friends.
Speaker 2 (07:16):
Yes, and we I mean been to dinner and did not know
any of this Because, again,you're not super public with a
lot of this stuff, so I'mdragging you out into it.
But Taiku, the sake that theymake I have drank for a long
time and when you said the name,I immediately knew what it was.
I was like, really Like, righthere in Virginia, one degree of
(07:39):
separation.
This is something that I'vebeen consuming and didn't even
know that you were a part ofthis, part of it.
Speaker 3 (07:45):
So it's interesting.
I just want to know how ithappened.
So this is the wild part.
I have a best friend.
Her name is Persia.
We used to call her Diddy, notanymore.
Speaker 2 (07:52):
Can't call her that.
No more Switch name, nameswitch.
Now she's changing her nameIdentity.
Speaker 3 (07:56):
Identity change.
The best friend, formerly knownas Diddy, is what she calls
herself, which is hilarious.
So long story short.
Ironically, I met this brand atPuff's restaurant Justin's.
So I'm there.
It's my best friend's birthday.
It's really like five peopleinvited but for some reason, 50
people show up.
So a bunch of her friendsplayed for the Giants and some
(08:19):
of my friends played for theKnicks.
So all these people out there,right, new York has a different
set of rules, sure it's?
Speaker 1 (08:25):
called.
There are none, pretty much.
Speaker 3 (08:27):
So it's a very popular tequila brand that I
only drank the platinum versionof it.
So when they ran out of theplatinum version they had the
regular version.
I'm like I hate this.
So somebody randomly a friendof a friend I got invited.
He's like I have something thattakes away the burn when you
take the shots of that liquorand I'm like, okay, cool, let's
try it.
Pulls the bottle out.
Speaker 1 (08:46):
This one.
That one Tycoon liqueur Tycoonliqueur.
Speaker 3 (08:49):
Pulls the bottle out.
Speaker 1 (08:50):
Look at that Double cap for your pleasure.
Speaker 2 (08:52):
Oh, I know, yeah, we're safety first.
Safety first here.
Speaker 1 (08:55):
Oh, triple cap.
Come on now.
What Russian doll of licoriceWant to?
Speaker 3 (09:01):
protect all the kids All right.
Go on.
I'm listening.
So he pulls it out, we take theshot and the burner's gone.
I call all the boys over, Icall my boys from the Giants, I
call my boy from the Knicks.
We order 50 shots.
He does it to all 50 shots.
All of them take the shot.
Speaker 1 (09:16):
They just put a little bit in there.
Speaker 3 (09:28):
A little bit in.
Come to fast forward.
Now it's the um all-starweekend in las vegas.
But it's also fat, um, it'smagic.
So my cousin's heavy in thefashion industry.
I do the dumbest thing in theworld.
I booked vegas for two weeks.
For those listening, the maxyou should stay in vegas is
probably three to four days.
I've been two weeks in Vegas,so I go for Magic and then we
roll over to the All-Starweekend.
While we're there for All-Starweekend, the person that
(09:50):
actually owns the liquor comesout.
We go to Nobu Again.
We go to Nobu and I have mutualfriends that know 50 Cent, so
me and 50 know people throughmutual people.
I had already told 50 about theliquor.
So when we get to Nobu we go tothe upstairs area 50's there
with a whole bunch of peoplethat I know.
Speaker 1 (10:09):
And Nobu, on itself, is in my world.
Now we're talking my style,okay, so I pull.
Speaker 3 (10:14):
He again has a bottle on him.
50 takes a picture with thebottle, post it.
Do whatever you have to to getpeople to follow it.
Perfect, fast forward.
We start seeing more people.
We see Floyd Mayweather, we seea whole bunch of people and
everybody I know I'm like hey,this is the lick I was telling
you about At this point.
I've told everybody about it.
Speaker 1 (10:34):
You're networking, you're doing your work.
That's it.
Yep, that's what you got to do.
Speaker 3 (10:37):
And then I didn't last two weeks in Vegas.
I left the 10th day.
10th day I woke up I said y'allhave my credit card on file.
Get me a flight, Get me out ofhere ASAP.
And that's what they did.
Yeah, or else you ain't leaving.
Yeah.
So when he comes back to NewYork, he's like, look, I want to
meet with you.
I'm like, okay, cool.
He's like, look, what I want todo is I want to take this
(11:07):
mainstream, so I want you tohave some involvement with it.
So then from that, I ended uppurchasing some small amount of
shares into the company, sothat's how I became a part owner
of the brand.
Speaker 2 (11:19):
Perfect.
There you have it.
Describe it, because this issomething that a lot of people
aren't familiar with anyways,asian influence.
Yeah, so obviously it's made inJapan, it's made in.
Speaker 3 (11:27):
Japan.
It's made in Nara Nara, japan,which is where sake is made, and
that's the thing.
So the thing about thetradition, what I love, the
Japanese culture is this brandin particular, and on all sake
brands is about interaction.
So, for instance, if we're alldrinking, I will pour your shot.
Instance, if we're all drinking, I will pour your shot you will
pour his and you will pour mine, so it makes the engagement
(11:47):
happen.
Yeah, um so this brand itself.
The funny part was two peoplethat started a brand were jewish
.
Speaker 2 (11:53):
One guy was mormon then you got the black guy so
it's like nobody's mormon and ablack guy walking to a bar with
a bottle of sake with a bottleof sake.
Speaker 3 (12:02):
So nobody has any japanese or Asian descent in
them whatsoever.
Speaker 1 (12:07):
That was my next question to you.
So my question that I waswondering about this is how did
you influence a genre or aculture?
How did you breach that?
How did you breach the walls ofthat culture?
So, sake we think, sake wethink.
There's a lot of you sit herein my industry, my wine
knowledge, and kick off sake,knowledge after knowledge, but
it's not necessary.
(12:27):
I know enough to know that,even at any level, to break that
or to get into that level ofbeing internationally
competitive.
Competitive, yeah, how did yougo about breaking that?
Speaker 3 (12:37):
so I have to give them all the credit.
And they told me the story, sothey actually went out and in
order for them to be produced inJapan, because they're very
strict about their culture theyhad to sleep in the rice fields.
They had to show that they weredetermined and they were
focused to keep the tradition.
Speaker 1 (12:53):
So they slept outside in the rice fields.
Yes, Mosquito bites malaria.
Whatever's out there, they didComing at you.
Speaker 3 (13:00):
Yeah, everything.
Speaker 1 (13:01):
Panthers.
Speaker 3 (13:02):
That part that showed their dedication to the brand
and to keep it, and they alsohad to make sure they only
produced it there.
Speaker 2 (13:12):
So you couldn't just take it and then just
manufacture it, make it in theUS or anywhere else, if you want
to take their culture and youwant to take their.
Speaker 1 (13:15):
Okay, so they're using their traditional and
cultural rules and theirregional rules and applying them
to you.
If you want to do it, you gotto come here and do it our way,
absolutely.
Speaker 2 (13:24):
So how is this made?
What's the?
What is this the like?
How?
How is this actually cometogether with the flavors?
Speaker 3 (13:31):
So this is soju based , so soju, which is my dog's
name, ironically, hey.
Speaker 1 (13:35):
Branding when my soju's at.
Speaker 3 (13:37):
Where my soju's at.
So soju and sake is rice based,so it's like grain, and then
distilled and purified, so it'sdifferent grades of sake.
So the one thing I want anybodyto get from this conversation
with two things one, of course,hard work over everything and
relationships.
And two, though, when it comesto sake, everybody wants to
drink hot sake.
What people don't understand ishot sake is what's called futsu
(14:00):
, so that is like taking abottle of the worst $2 liquor
and just heating it up to hidethe imperfections.
Speaker 1 (14:09):
Oh, that's exactly it .
So whenever you want to warm upthe sake or something, it's
because it's more easy to drink.
It's almost like dumping alittle bit of this into that
label you didn't want to mention.
I know what you're talkingabout Exactly However it's
almost like that.
You're going to mask it, so it'sacceptable and it made it good.
So drinking hot sake is well, Ido like it, but I don't like it
(14:29):
on a really good sake becauseyou lose the components and
that's when I had to cheatsomeone, like one time, and not
even trying to cross over.
Speaker 3 (14:36):
one time we were out and I had a bottle of Ace of
Spades and somebody put orangejuice and made a mimosa with the
ace of spades and I looked atthe person that invited this
person and they knew what myface meant.
If you don't get this person onour section, I'm going to kill
somebody.
Speaker 1 (14:51):
Yeah, you're fired.
Speaker 2 (14:52):
Yeah, that's it, you're 86 it's like your ketchup
on your steak yeah that part.
So it's like god so yeah.
Speaker 3 (14:57):
So the thing about sake and what our brand is, they
really it's different levels.
So we have the first five-starrating for a daijinju Jumai
daijinju sake.
So that's the highestpurification of sake you can get
.
And the thing I like about thebrand is it's nothing but it's
thought, it's a whole thoughtprocess.
(15:17):
It's the people that hired.
We were all athletes.
Of course, people know athleteslike to drink and you know you
would go out and be like okay,look, so if I'm drinking and I
got a game the next day, this isall natural no glutens, no
tannins, no sulfites, no sugars.
So there's no hangovers.
I used to have a thing that Iwould tell people if you drink
this and have a hangover, I willgive you $10,000.
(15:40):
But it's got to be just that.
People just try to have everyother drink.
I drank 18 things of gin and Ihad typhoon and I got hungover.
That had nothing to do withtyphoon.
Speaker 1 (15:48):
Yeah right, you busted the rules there.
Speaker 3 (15:51):
But yeah, I mean, that's pretty much how the brand
came to play.
It's got hints of elderflower.
Speaker 1 (15:56):
I can smell it.
Yeah, it's very herbaceous,very floral yeah.
Speaker 2 (16:01):
So it's not sugar, like it doesn't taste sweet,
like if people are looking atthat thinking.
It's like hypnotic, orsomething that's like you know,
or passion, the one that youknow it's light.
Speaker 1 (16:10):
Like it's really light.
It almost seems by the nose,more of a botanical liqueur than
it is a sweet.
You know, cordial it is, andthat's the thing.
Speaker 3 (16:19):
It's funny you mentioned hypnotic, because
that's actually how the brandkind of pushed on my side of it.
So I was in charge of the urbanactivation of it.
So the person that startedHypnotic is a close friend of
mine.
So when I kept trying to getinto all these other events,
they would not let us in and hewas like, oh, that's Lynx.
No, okay, go ahead.
So at that point he was workingwith Ciroc.
(16:39):
So what we ended up?
That actually got us a lot ofnational attention.
We ended up doing Puff's 40thbirthday party.
Speaker 2 (16:46):
Oh, wow.
Speaker 3 (16:47):
So we came up with the first illuminating bottle.
So we couldn't keep the patternon the bottle lighten up,
period.
But we do have the title of theworld's first illuminating
bottle.
Speaker 1 (16:54):
And Nice yes, plus, with that liquid right there,
the color of that.
Speaker 2 (16:58):
You said that was a 750, though A 750.
So a 750.
Speaker 3 (17:01):
And what we did was if I'm at a bar and I see you
two and I'm like, ok, I'm tryingto push my brand.
I'm like, ok, let me get threeshots of Tycoon.
So when they pick up off thebar.
Speaker 2 (17:09):
It stands up.
That's genius marketing and for.
Speaker 1 (17:20):
Yeah, hell yeah.
Speaker 2 (17:21):
We're all friends, it's okay, it's easy to drink,
right.
Speaker 1 (17:27):
It's actually delicious.
Speaker 2 (17:28):
Yeah, it's delicious.
Speaker 1 (17:29):
All that other stuff in there actually takes away
from it.
Speaker 2 (17:31):
Yeah, I just made cocktails.
Speaker 1 (17:35):
Oh yeah, no viscosity to it.
Speaker 2 (17:36):
Why are you asking me that?
Speaker 1 (17:37):
question.
It's almost got a.
You said the botanicals, theherbs.
I'm actually getting a littlebit of a cucumber minty mix in
there as well, so that's whatI'm tasting.
Speaker 3 (17:48):
And then I can't legally say this, but it's the
natural aphrodisiac as well.
Speaker 1 (17:53):
You can say that legally on this show.
Speaker 2 (17:57):
Fuck your oysters.
Who's trying to fuck?
Speaker 1 (17:59):
Yeah, you know what I'm saying have a sip.
Speaker 3 (18:02):
That's it, hey girl.
Speaker 1 (18:04):
No, but that's good man.
Speaker 2 (18:05):
Really it is I like it when we let Tony write ads
for different brands.
Tycoon, fuck who I don't knowwe can come up with some.
Speaker 3 (18:14):
I don't know, are you with a whole tycoon?
I don't know how I'm going totake that.
It just sounds crazy.
Speaker 2 (18:21):
If we get going, we can come up with some shit.
Speaker 3 (18:23):
You know what?
I want to come back and hearwhat y'all come up with, we'll
create a list.
Speaker 2 (18:27):
We can create a list for you.
Speaker 1 (18:28):
The best thing about having our own show and our own
channel is that we can do andsay what we want.
Nobody can fire us.
We have no matter how big.
They're all awesome people andthey all want to hear what it is
for real and that's what wegive.
We try and have a little bit ofprofessionalism to us, because
this life is professional.
There are aspects of it thatare professional, but in the
(18:50):
hospitality world, in therestaurant world, especially in
the bar world, there's a lot ofshenanigans as well.
And if we don't continuebringing on the shenanigans,
then I feel that we're beingfake and we're doing a
disservice to the actualhospitality world, because for
every professional personwalking through it they had to
go through all the shenanigans,and sometimes they get so high
they forget about theshenanigans, they turn their
back to it, and the shenanigansis what keeps us together.
(19:13):
It keeps us going.
You know what I mean and I'mall for the shenanigans, the
fuckery and the tycooery.
Speaker 2 (19:18):
Well, and it built the industry.
And it's funny because we lookat these brands and we see, like
you know, some that do startsmall but then they get colossal
, like behind them, and thenthey get commercialized.
And knowing that again, I wasdrinking the cucumber and the
coconut of the sakes they makeare amazing, just for you know,
sipping at home, they'redelicious.
And so when he said it and Iwas just like God.
(19:44):
I was like to make this hyperlocal and for people in the 7x7
to know.
Like you know, there are partsof these things not just the
distilleries here, but otherbrands that people actually
still rep from this area.
So I just like that it ties itall back together and brings you
back in.
Speaker 3 (19:52):
And that's the great part with it, because it's like
you said initially, when I wasgoing to come here, I came in
fun.
I had on black slacks a blackbutton-up.
I was like you know what I want?
To have a real interview.
Speaker 1 (20:01):
You got the holes in the water.
Yeah, man, exactly.
Look at us.
We're chilling yeah.
Speaker 3 (20:09):
So she's always looking dapper, so it doesn't
matter anyway, so that'scomfortable for her.
Speaker 2 (20:13):
I'm always overdressed, that's comfortable.
Speaker 1 (20:15):
Yes, don't put that past me.
I'm not doubting that you gotto do what you got to do.
Sometimes it just won't be.
Speaker 2 (20:20):
But no, I do love it and I know you had some
questions just on, like you know, manufacturing.
You're getting this stuff here,getting it into different
states For people that arelooking at you know, coming into
brands.
I mean how you know.
Speaker 3 (20:41):
I know they kind of had this in place when you came
on board.
But crazy part, because I'mgonna fold on to that twice um,
so, like you said, we're made injapan, shipped over.
They came up with the geniusidea because, like I said, we
had the first illuminatingbottle, so they ended up giving
a pump the company that made ourbottles a percentage of
ownership of the brand.
So therefore, every time abottle sells, they get a
percentage of the sell of thebottle okay, so that's good to
know.
Speaker 1 (20:56):
So I'm in the the process of making my sauces at a
very high level a fine Italiansauce, not something that's
going to be a—.
Speaker 2 (21:04):
Not Prego or whatever .
Yeah right, I'm not trying todo anything to get quantity.
Speaker 1 (21:07):
I'm looking for quality, absolutely, and I want
to put what I do in myrestaurant, what I do as a chef,
in a bottle.
It took me a long time toperfect the recipe, but relating
to what you're about to say, Ihope, and where I'm going to get
some knowledge, hopefully, outof this, is the biggest problem
I had come across was A findingthe proper production bottling
plant.
Who could do what I do, who canmimic what I do?
(21:28):
And luckily I've come acrossthat and found it.
They hit my recipe right on thehead.
First try, sent it back, firsttest, everything was perfect.
Now I'm going into the labeling.
Now I'm going into the labeling.
Now I'm looking into labelingand every time we create a label
, um, we look at it again andsay, shit, you know, you
overthink it every time becauseit's your one chance and it's
what it's going to be.
This is perfect labeling.
It hits the point right away.
(21:49):
I have to do the same, right,yeah, so do you ever think about
that when you're coming intoyour marketing of your labeling
and stuff moving on into thefuture?
Do these things happen or wheredo you go about that and how do
you go about that?
Speaker 2 (22:03):
I guess what kristen was asking I mean brand
development process, because yousaid you're kind of looking at
a new venture now too.
Yeah, yeah, this is a whole,another, another brand that's
ironic.
Speaker 3 (22:13):
So once I leave here I'm going to meet with my other
business partner, because that'sthe thing.
Like I said, I want to bring itback to like you said.
So, even though I had a barcalled Tycoon Bar on the
oceanfront, named after theliquor, just to kind of bring
that exposure back, I now wantto develop a sake in the States,
in Virginia, back at home, andjust try to see how that pans
(22:33):
out.
So, we're actually having ameeting to figure out marketing,
so that brand is going to becalled Shidoshi, shidoshi um
shidoshi is pretty much just ayour mentor, your master,
exactly.
So you know my favorite movie isblood sport, so so yeah, so
we're actually um, we have some,we have some things about
(22:55):
marketing that we feel like whatwe want to do is, when you look
at it, anywhere, it stands out.
So we we have some things inmind that are around that when
you see it, even though it's notaffiliated with shidoshi,
you'll still be like shidoshi.
So that's what you want to do.
You want to actually alwaysmake sure you're on the
forefront of somebody's mind tothe fact that, for instance,
kool-aid is not the onlypowdered product.
When you see a powdered product, no matter what's is, you're
(23:17):
going to call it Kool-Aid,that's because it hit hard with
that market.
Speaker 1 (23:20):
It went inside you, inside your soul.
So coming up with your new one,you have to come up with what's
inside the bottle as well.
That's a whole other thing.
Is that a lab project, or isthat something that you kind of
just keep to yourself?
Speaker 3 (23:33):
Well, my thing is this, Even when I was at Tycoon
meaning, um, I have flavors Iwanted to try, but of course,
like I said, I was, I was ashareholder, I wasn't the be all
, I wasn't the end result of itso you know I had to get
approved through other people.
Um, fortunately for them, theyactually expanded the brand to
what's called Davos brand, andon the Davos brand they a couple
(23:55):
other products.
Speaker 1 (23:56):
We're all familiar with Aviation Gym.
Absolutely so you're dealingwith some people.
That has recognition.
Yeah, you're not at the bottomanymore, you're working your way
up.
So by the time you get all thisknowledge and all your gaining
of education and you're going toput it into your own brand, you
have a little bit of a head upon a normal person like myself
who's starting to put my productout there.
Speaker 3 (24:17):
Yes, and then the person I'm actually doing a
brand with actually owns abottling company and he does
this for all the brands.
Oh, okay, so it's like you know, we actually met through our
mayor of Virginia Beach and therelationship we sat down, I'm
going to say within 10 minuteswe automatically clicked, Forgot
the mayor was there.
He left.
We just started talking abouteverything else.
Yeah, sure, yeah, we just starttalking about everything else.
Speaker 1 (24:38):
Yeah, sure, he's got to go get his votes, you're good
.
Speaker 3 (24:39):
And then after that we just you know, he found out
who I was and what I did.
We conversed and I had theseideas in my head.
I want to try out.
He had some, so we sent samplesout, came back my birthday
party, probably two years ago,just did a silent tasting, not
telling people what it was, whatwe were doing and people love
the four brands we came up with.
So, okay, that's what we wantto initially start with um so a
(25:02):
silent taste is a good idea.
Speaker 2 (25:03):
Yeah, and also market research.
You already started.
Speaker 3 (25:05):
Yeah, absolutely, and that's the thing because, with
all due respect, what I'mlearning is when people what's
the best way to put this?
When people know you, andespecially if they depend on you
in any financial circumstancewhatsoever, they're going to say
yes to anything.
Sure, how's this taste?
This is amazing, this is great,yeah, yeah.
But if you do a blind testing,or if you do it with people that
(25:26):
are your peers, don't knowanything that's going on, just
haven't tried it out, you'll gethonest opinion.
Sure, and that's what I wanted.
Speaker 1 (25:33):
I wanted a very honest opinion and that's the
way to do whole thing with.
My sauces are almost done andready to put out there and and
I'm excited about it and I knowhow they do I've made a living
off of them and all the peoplethat work with me as my teams
have made a living off of them,so I already know they're tried
and true.
Now it's just getting it out tothe consumer outside of my
restaurant.
So it's a matter of how do Itake, like she said before, she
(25:54):
mentioned prego or ragu or reo.
So all these people who aremass producing these sauces that
when you think let me get youknow, people say I want
spaghetti tonight, well,spaghetti is the noodle, what
they're talking.
That's the type of pasta they'rethinking about.
The whole spaghetti meal isspaghetti or spaghetti sauce.
So how do you get, how do youbreach that?
(26:16):
How do I?
That's my, in my thinking.
I'm not necessarily asking so Iso I'm literally asking myself
how the hell am I going to takea more expensive, more quality,
more high-end sauce and convincepeople that it's worth jarred
sauce, when it absolutely is Twoor three times the money.
Speaker 3 (26:33):
It's quality?
Speaker 2 (26:34):
It's not.
Speaker 3 (26:34):
I'm going to tell you where we all messed up.
Initially, when we started withTycoon, we hit every market
besides the one that we alreadyhad already.
So by that I mean we went to LA, we went to Toronto, we went to
Miami.
Sure, didn't hit New York.
We had all the relationships inthe world in New York.
Didn't touch on any of them,right?
(26:55):
So my thing with you is yoursauces have already been
approved by your base here.
Speaker 1 (27:01):
Right.
Speaker 3 (27:02):
First of all, I would start by selling it in your
restaurant.
Speaker 1 (27:05):
Ground zero and work out.
Speaker 3 (27:06):
And then, on top of that, I would start going to the
local stores.
What I realized once we startedhitting the bases in New York
City if you went to the placesthat were not as huge as the
other ones, they were lookingfor partnerships.
So it's like if you go to a.
Speaker 1 (27:22):
Taste Unlimited, something like that, something
like a Local, local, busysandwich shop.
Speaker 3 (27:26):
And then the thing is with your product.
People understand quality, sodon't ever get it confused,
especially in this area.
There's money out here, Sure.
So it's like if somebody'swilling to pay $75 for a shot
that's gone in two seconds,they'll pay $20, $30, whatever
your price point is for a meal,really good A meal, because
(27:47):
that's the thing.
Even if you go out, for instance, I'm sure your jar of sauce,
which is going to be phenomenal,isn't the same as the cost to
feed a family of four here inyour restaurant.
Of course, yeah right, exactly.
So if I have a family and Idon't want to come to the
restaurant, but I still want tohave that experience of eating
here.
Why would I not buy your sauce?
Speaker 1 (28:03):
Sure Restaurant, fine Italian sauce.
Quality is how I'm going topush it, but talking to you
inspires me because what youjust said is a lot of the long
lines I've already spoke to youabout in our private
conversations is starting local.
Think globally and act locally.
Speaker 2 (28:21):
And that's kind of the approach I'm going to take.
We always in the marketingworld, we always say become the
mayor of your own town beforeyou start running for more
offices.
So you have to kind of conquerand it is the cheapest because
you're not paying an extra adspend.
You already have connections,it's free, organic marketing, so
that builds your street credand then you use that and parlay
it into development and beingable to know okay, this is our
feedback.
We can do market research.
We can say our ROAS on this isgoing to be because these people
(28:42):
like it, so we're going totarget this demographic and yeah
, I mean it's.
But yeah, becoming the mayor ofyour own town is one that I
don't think.
Yeah, I've used that for atleast a decade.
Speaker 1 (28:52):
It's a great, it's a great analogy, because that's
what you have to do.
If you, like you said, if we'realready focusing on on one
specific group in one specificarea, in one specific region,
you might as well you have tocap that out before you can even
move on to your next one,because you know you're going to
move in, you're going to movein blocks.
In a sense, you know you can't,like you said, maybe you went
to toronto.
I'm sure it worked out well foryou, but you probably would
(29:15):
have got a little bit more moneyto go to toronto if you focused
the local sales there.
And that's what I'm going totry and do is use my.
I just honestly love doing whatI'm doing and I honestly just
don't think enough people haveaccess to good quality food
anymore and I want to puttogether something that somebody
can go.
Look if it costs $14 for a jarof sauce, where you typically
pay eight or nine that's $14 ofsauce that is going to make a
(29:42):
meal at your house that is justas good as my restaurant,
nutritious, okay, and we'retalking about feeding four
people in a high qualitystandard, right.
So to me it makes sense.
Now to the person looking for abudget sauce it's not gonna so
marketing my local area tobelieve in that they're gonna
send it to their friends thateventually it's gonna grow out
Like like, like a, like a plagueor something.
Speaker 3 (29:59):
Hopefully that's the goal right and that's my thing,
like even with me.
If I may, I want to volunteermy services.
We still have connectionsbecause the sake was in certain
grocery stores as well.
So we still have connectionswith the Harris Teeters and
things of that aspect and I knowthey're always going to or
distribute, yeah.
They're always looking for stuffto put on the shelves.
And if you push the special,the local aspect of it, you know
(30:21):
, I'm sure, because I've seensauces in there for $14, $15.
Oh yeah, I haven't touchedbecause I've never heard of them
, sure, but if I see your brandRight, I'm like, okay, cool, I
don't have to.
You know, I don't have to waittwo hours to get a table.
No-transcript, we're looking toexpand on top of that.
(31:03):
But yeah, that's the familybusiness and we love it.
Speaker 2 (31:06):
Yeah, so you have a full-time business.
Yeah, you are doing this.
Yeah, and everybody out therethat says it's too hard what do
you have to say to that?
Speaker 3 (31:14):
It's only too hard when, number one, you don't have
a purpose, like I know for afact.
I have a purpose.
We have a family business.
I work with my sister.
I love going to see her everysingle day.
We have the best relationship.
You've seen me and my sister.
I love your sister.
We have a great relationship.
So, to the fact that if we'remad at each other as brother and
sister which is very rare westill operate business.
Well, if we're mad, have, butstill like let's go out to eat
(31:41):
as brother and sister.
So I have, like you stated, Ihave the family business, I have
that liquor, I have anotherliquor, I have everything I do
for the city, and then I'm inthe process of potentially
opening up a restaurant as wellah, good for you, so let me know
if you need that talk.
Speaker 1 (31:52):
We would definitely have that.
Speaker 3 (31:54):
I'll be here for you, um so it's like again I do
everything because I know I havea purpose and I know it's more
for me to do than what I've donenow, and it's for the people.
So I've come from a generationwhen my mom was a single mother.
She had me and my older brother.
(32:15):
We were not the easiest peopleto deal with.
Speaker 1 (32:17):
Sure, as a team even.
Speaker 3 (32:19):
Moves to Virginia Beach.
I've seen this woman doeverything and never complain.
I have people that's in theindustry now.
One of my closest friends is avery well-known rap artist from
this area.
I've seen her be completelyhumble when I've seen her have
to do 2,000 things in one day.
You get it done.
Excuses are just reasons to notsucceed in life.
(32:42):
So it's like if you want tomake an excuse, you can.
I'm sure all three of us righthere can make an excuse to not
be here, to not work, to not doanything.
You can make an excuse, but why?
The same amount of energy ittakes to not do something is the
same amount of energy it takesto do it Exactly.
Speaker 1 (32:56):
And the excuses is where people go wrong.
Because I found out in my lifethat I don't make excuses
anymore.
For instance, I'm going to usejust last night as a prime
example.
Last night I didn't want to doanymore.
There was no excuse.
I didn't need to tell anybodywhy.
I just didn't want to doanymore.
I've decided I want to go home.
That's what I decided, and Iexecuted that with as much
(33:17):
precision as I do when I do theother 2,000 things you were
talking about.
When I'm ready to make adecision, there's no excuse.
I don't need to owe anybody anexplanation.
So, no matter what it is, thereis no exclusion and and I agree
100 with you that we can do andshe's good at it, I'm good at,
and you're good at it, we, we.
Yes, there are a thousand thingsto do in a day, but when you
wake up in the morning andaccept that the only thing
(33:40):
stopping you is you, that's it.
Nothing else is stopping you.
People will try and hinder you,situations will pop up that may
you have to reroute your day,but that just means tomorrow you
might have 1200 things to dobecause two things 200 things
got held back today.
It doesn't mean you're going tostop doing them.
Yeah, it means you just got todo them more later.
There's no stopping right.
So I think that, like you said,I 100 agree with you.
(34:01):
I don't think your excuses arethe reason.
You make excuses in your head,because you don't understand
your path.
You don't have a, you don'thave a goal, you don't have an
game.
You're just running around inyour head just as crazy as a dog
chasing his tail.
Speaker 2 (34:13):
It's purpose.
You're building a company forother people to enjoy.
You're building things that youwant to bring joy to people's
lives, Let them have fun.
There's a purpose behind it.
When you always compare to youwatch Shark Tank, whatever and
you look at the guys sitting upthere, they got the same amount
of time in the day that you doand they're managing 300, 400
companies where they're touchingprobably a good majority of
(34:35):
that daily, obviously throughchannels, but they're touching
it.
They know what's going on.
You can ask them a questionabout their businesses.
They're going to know.
So why do you have so muchtrouble with one job and can't
make something happen when thesepeople are doing that much?
And that's where you know.
I mean, this industry teachesyou to work hard because you
have to.
Speaker 1 (34:53):
People ask me a lot of times.
They ask me all the time Idon't see how you do it.
How do you do it?
How do you do all the shit thatyou do?
My only answer to them, and Ihonestly say this, is how do you
not?
I don't have an answer for whyI do things, I just do them.
I have a question for you howcan you not, how can you sleep
so long and go home early andtake a break and worry about
(35:16):
your next break?
That's how you, how youunderstand how to do.
That is how I understand how Ido what I do.
It's that simple.
I don't know how you do it andyou don't know how I do it, and
I don't owe you an explanation.
Just either strap in or get offthe ride, man.
That's it.
Speaker 3 (35:31):
That's all I can say and I'm with you, I'm all for it
.
So what I've learned to do inthis part of my life is I do do
what's called a Sabbath, I dotake a day of rest.
Speaker 1 (35:40):
You have to.
Me too, you have to my.
Sabbath is Sunday.
Yeah, for sure.
Speaker 2 (35:43):
Not.
Speaker 3 (35:44):
Saturday, because Sunday is just like.
I already know what's had totell me I was going nonstop.
I was doing I legit remember atone point I was flying
somewhere every third day andI'm going to wake up in the
hotel to figure out what city Iwas in.
Wow, no exaggeration.
I'm going to look at the phoneand be like, okay, I'm in
Atlanta, okay, I'm in, and likemy body one day was like okay,
(36:07):
in this next flight and set medown.
So from there I was like, allright, take care of your body.
Definitely do that.
Take care of yourself mentally.
But my mom always told me shewas like respect everybody's
time, but if you make yourselfimportant enough and you work
hard enough, they'll wait foryou.
So I never wanted to be the onethat didn't work hard enough or
(36:27):
make myself that valuable thatpeople would not want me in a
meeting or in a situation orwhatever so valuable that people
would not want me in a meetingor in a situation or whatever.
So I got that from my mom whenI was sure shoot five.
I remember she used to give memoney to don't kill me.
She used to give me ten dollarsto cut grass.
This movie did have grass.
This is way down the line.
Um, I would give the neighborfive and keep five, so you had a
hustle.
Yeah, it was like because 50profit and I say that because
(36:52):
the way I do my life now isevery deal I do makes every
party happy.
So my mom was happy because thegrass was cut, my neighbor was
happy because he got fivedollars and I was happy because
I got five dollars.
So it's like you know, I Inever, I would never do a deal
on agreement or anything inwhich it does not benefit all
parties and I think that's theproblem with a lot of people now
(37:14):
.
People are always looking for ashortcut, people are always
trying to figure out how theycan get over, and it's like if
you do good business, you don'thave to do any of that.
Speaker 1 (37:21):
The path of least resistance has traveled more now
than it ever has ever, andpeople are on that highway and
they need an easy password atthis point because that thing is
getting jammed up.
But it makes it easier for youI and her and everybody else out
there watching who understandswhat we're saying it makes us
easier for us to succeed becausethe the does the pool has is so
thin now of people who areactually striving out there that
(37:44):
it's actually clearing a littlebit more of a way for us and
that and that right there is apurpose.
Yeah, I know that if I I got todo this before people start
waking up again, I got to startrocking and rolling before my
competition starts.
It's almost like Pearl Harbor.
We don't want to wake thesleeping giant.
Let them chill out and sleep.
There's a lot of people outthere with so much potential who
don't even know they have it,because they'd rather just sit
(38:04):
around, and I want them to sitaround right now.
I got shit to do and I'm notgoing to promote them or get
them.
I'm not going to try and pumpthem up to go do what they got
to do.
You sit right there, my man orlady, I'm going to take care of
me and I'm going to takeadvantage of your sleep and nap.
Speaker 3 (38:17):
You know what I mean, because that's my thing.
The thing about the whole stateof Virginia, especially the
seven cities, is so muchopportunity when I say I could
live anywhere.
I lived in LA, miami, new York,atlanta, toronto.
I came back here because, outof all those places I've
(38:37):
traveled, I love this place themost believe it or not, me too,
and that's exactly right, and Iam a huge.
Speaker 1 (38:43):
I'm not a fan of the 757.
I live here.
Yeah, this is where I live.
This is where I want to be Icame back.
I love the 757.
For what reasons?
I can't sit here and give youan exact reason why I could if I
wanted to, but it's irrelevant,it doesn't matter.
The bottom line is theopportunity and the people and
(39:06):
the diversity and everythingthat's going on here.
It's just so much opportunityand none of it's even capped at
all, none of it has even comeout of the water yet.
We're not even breaching theopportunity If all the
opportunity would actuallycollectively get together and
work and rise up.
What you were talking about atthe beginning of this interview
or this talk, this podcast, is,you said where was I going with
this.
Speaker 2 (39:25):
With the city.
Speaker 1 (39:26):
No, as far as.
Yeah, I lost my train ofthought.
That's how real this shit is.
Speaker 2 (39:32):
What did we say?
Speaker 1 (39:33):
No, but anyway.
So what I'm saying is there'sso much potential and
opportunity for everybody tocome up at once that if we would
all just come up together atonce that's what I'm waiting for
, and I think that's the biggestthing that attracts me to this
is that there's these little subcells, or these little cell
groups of people who are sopowerful and they're all looking
for the same thing here.
One day it's all going toconnect.
Speaker 2 (39:55):
I think it is.
It's starting for sure.
Speaker 1 (39:59):
One day, all the stars will line up.
Speaker 2 (40:04):
We talked about competitions here, Michelin
stars here, things that need tobe here.
Speaker 1 (40:09):
I remember what I was saying.
You said that when you were inMiami earlier okay, you were
talking about how people wereyou would go there and it would
be all live.
It would be live and direct,right in your face, and they
would be talking about how wewere on horses yeah, slow.
So what I'm getting at is whatthat starts from is where does
everybody go?
Hospitality Restaurants, bars,hospitality restaurants, bars,
(40:36):
liquor entertainment um, that'swhere it kind, that's where,
that's where you're seen.
So you can have this hugefoundation of greatness.
But until that whole circlecomes together with the
hospitality groups and peoplelike us, that's where people
start noticing it.
Yeah, you know what I mean.
And until that whole groupcomes up together, you have the
foundations of business.
You have the structures of uh,all the structures of all your
city's treasuries and all thatstuff.
But then you have why do thepeople from the outside notice
(40:58):
it?
The top of that iceberg is thehospitality, the entertainment,
the look-see, the be here, beseen there, the draw, the draw,
and we do.
We have a lot to offer here andyou do.
Speaker 2 (41:09):
You work with the city of virginia beach day in
and day out trying to make shithappen here and it's, you know,
it's always.
There's always problems, we allknow that.
But overall, if you comparethis area to anywhere else, I
mean I had opportunities to goto miami too and stuff, like
when in the restaurant business,and I never wanted to leave
here, and I mean it.
You know, I grew up outside ofdetroit, but I ain't going back
(41:30):
to the cold.
This is as far north as I'mgoing, but I never wanted to
leave here and I think it's justa testament to everybody who's
stayed in this area, and it islike I think we're on the
precipice of like it's going tojust like, just come out of the
water like a full on.
Speaker 1 (41:44):
Exactly.
We have a funnel.
We have so much talent.
And I'm not talking about localtalent.
Every city and every state andevery region has their local
talents.
I'm talking about internationaltalents.
We have people on internationalplatforms here that are very
close to us and we're very closeto them, and it's not because
of starstruck or anything.
That's because we're all in thesame struggle and they are real
people.
They walk amongst us, they'rein our streets, they're in our
(42:06):
restaurants, they hang out withus and that gives us inspiration
because now we're going to comeup together, because someone's
going to be leading the charge,of course, because they've done
it first, but we're all going tocome up together and rise up,
man, and I think that goes forany big city.
That's already known.
That has happened.
It may not be the case now, butit has happened.
Las Vegas came from the desertsand.
(42:26):
All because of entertainmentHospitality Restaurants, casinos
, fuckery.
All because of entertainmenthospitality, restaurants,
casinos, fuckery.
Come get some you know what Imean.
Speaker 2 (42:35):
All that shit.
We got all the fuckery we needevery day.
Speaker 1 (42:38):
We have it all, man, and it's very inspiring talking
to like-minded business people,especially in this fucking
industry.
I can't say it enough, you know, because that's where we're at.
Speaker 2 (42:47):
Well, I am excited about the new brand and you know
I'm on board to help you.
You want to brainstorm ideasand taglines?
I've got you.
I'm coming here.
Speaker 3 (42:54):
Trust me oh.
Speaker 2 (42:55):
I've got you.
Speaker 3 (42:56):
I need to hear your slogans too.
I'm here for that.
We will have some fun.
Speaker 2 (43:02):
We will have some fun with that, for sure.
Speaker 3 (43:05):
But yeah, I mean you know you got our support.
When I first saw this place, itdefinitely reminds me of an
out-of-state vibe, but it's whatwe should be doing here and
where I get my inspiration fromis people like you, man.
Speaker 1 (43:18):
I get it from going out of town and I don't
necessarily try and emulate them.
I want my vibe here.
I know I can produce it, I knowI'm on top of it, and when it
comes to the cooking, thechefing, the entertainment, the
wines, I want to make sure thatI'm also bringing the same level
that's expected in these cities.
I want it here because why do Iwant to go somewhere else to do
(43:40):
it?
I don't have to move.
Why do I have to move toChicago to open up this place to
be successful?
There are people here who havethe same palate.
So many people from here go toItaly, they go to Chicago, they
go to Miami to eat.
So why do they have to spend somuch money on a plane ticket?
They can come right here, and Ithink a lot of chefs in the
area are doing the same thing Ifyou build it, they will come.
Speaker 2 (44:01):
Yeah, it's just like the whole trailer.
Speaker 3 (44:03):
We're going to start a revolution.
Get everything started betweenhere.
Speaker 2 (44:05):
We got this, I'm saying so all right.
Speaker 3 (44:07):
Well.
Speaker 2 (44:07):
Where can everybody find information on the brands?
Speaker 3 (44:10):
too.
So Tycoon, wwwtrytycooncom.
Davosbrandcom, of course, tofind me.
What's my Instagram?
Speaker 2 (44:20):
You don't even know.
He's barely on his Instagram.
Speaker 3 (44:22):
It's so wild at lynxtycoon.
Speaker 2 (44:25):
Yes, I think that's it.
Speaker 3 (44:26):
L-Y-N-X-T-Y-K-U on Instagram.
Speaker 2 (44:29):
Yeah, we followed him from the burnt hands one.
You can find him there too, soyeah.
Speaker 1 (44:33):
So it was a pleasure having you man.
Speaker 2 (44:34):
There's so much to talk about with you.
Speaker 1 (44:36):
I'm going to sit back off, set here and really talk
to you again.
Man, I want to get up togetherwith you.
Thank you everyone forfollowing us.
Thank you for subscribing.
Please hit subscribe if youhaven't Burnt Hands.
Respect is here for it.
Speaker 3 (44:52):
Chefing cooking debauchery vlogging, whatever
the fuck you do, we're here forit.
Everything you need Cheers.
Speaker 1 (44:59):
Ciao for now.
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