Souvla founder Charles Bililies on working his way up to CEO (and paying back his investors in less than a year)
among its fans. Bililies has further parlayed that success into advising food and tech start-ups.
In high school, I ran cross country, skied, raced mountain bikes, and worked as a bike mechanic. I wanted to be outdoors, so after high school, I went to the University of Vermont as a natural resources major with the thought that I could turn my bike hobby into a profession. On winter break, a bunch of high school buddies got together for New Year’s, and, as always, I was the one who cooked.
With any modern restaurant, setbacks are always a thing, no matter how big or experienced you are. So much of it is keeping cool under pressure, not letting the person, agency, or incident control you and taking a solutions-focused approach.I had spent most of my 20s working for great chefs and operators like Thomas Keller and Michael Mina, dedicating basically all of my time and energy to them and their organizations.
first lady Michelle Obama. While I didn’t get to meet her, she did graciously write us a thank you note that hangs in our office.One of the core tenets I had when structuring and growing the Souvla brand was to prioritize work-life balance — to reject the notion that working in restaurants required this absurd machismo of priding yourself in how many hours you worked, how long of a “stretch” of days you had worked, etc.
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