Evo Italian celebrates its 11th anniversary this year and chef & restaurant owner Erik Pettersen couldn’t be prouder. He knows he has bucked the odds. He says that about 60 percent of new restaurants fail within the first year and nearly 80 percent shutter before the fifth anniversary.
Chef Erik Pettersen reflected on his childhood as motivation. As a teenager, the youngest of his siblings, Pettersen worked in a restaurant to help his mother pay the bills.
“I worked in a Manhattan basement, peeling potatoes and cutting onions,” he remembered. “I learned things I needed to learn, like how to plate in a timely manner. I knew if I worked hard enough, I would get out of the basement and move on to the salad station.”
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