<p>Asheville-based restaurateur Jacob Sessoms shares his 26-year journey from a trade-focused background in electrical work to becoming a James Beard-nominated chef. Sessoms details how his early experience in construction provided a unique "unfair advantage" in the restaurant world, allowing him to maintain his own facilities and stay resilient during lean times. He discusses the difficult transition from being a passionate cook to a disciplined business owner, highlighting the shift from sole proprietorship to a sophisticated investment model that allows for shared risk and growth. Throughout the conversation, Sessoms advocates for "running into the storm" like a bison, viewing failures, including the 2008 crash and COVID-19, as essential educational assets that build long-term grit and operational strength.<br><br></p><p>10 Key Takeaways<br><br></p><ol> <li> <strong>Technical Skills as Leverage:</strong> Jacob’s background as an electrician allowed him to fix his own equipment, saving thousands in repair costs and proving his worth in NYC kitchens.<br><br> </li> <li> <strong>The "Bison" Mentality:</strong> While cows run away from storms (and stay in them longer), bison run <em>into</em> the storm to get through it faster. Successful owners face challenges head-on.<br><br> </li> <li> <strong>Cooking vs. Business:</strong> Opening a restaurant isn't about "making food"; it’s a business of managing rent, debt, and payroll. The food is often peripheral to the objective of the business.<br><br> </li> <li> <strong>Failure as Tuition:</strong> View financial setbacks (like a $14,000 audit) as the price of a business education you didn't get in a classroom.<br><br> </li> <li> <strong>The Advantage of Being Under-Capitalized:</strong> Starting "scrappy" forces owners to learn every facet of the operation, building a foundation of resilience that over-capitalized owners often lack.<br><br> </li> <li> <strong>Evolving Ownership Models:</strong> Moving from a sole proprietorship to raising equity from investors can provide a safety net and allow owners to "breathe" during cash-flow crunches.<br><br> </li> <li> <strong>Economic Cycles:</strong> Recognize that the economy operates on 8-to-12-year cycles; understanding this helps owners prepare for the inevitable "down" periods.<br><br> </li> <li> <strong>Strategic Partnerships:</strong> Success often relies on strong partnerships. Jacob continues to work with his ex-wife and primary business partner, Alicia, to manage their diverse portfolio.<br><br> </li> <li> <strong>Turning Adversity into Opportunity:</strong> Jacob’s first restaurant, Table, was born after a potential partner’s struggles left him holding a lease he had to navigate alone.<br><br> </li> <li> <strong>Practical Education:</strong> Jacob preferred the French Culinary Institute because it was 100% lab-based with no classrooms, emphasizing that hospitality is a craft learned by doing.<br><br> </li> </ol>