AN INTERVIEW WITH Patty Dominguez, VP of Architecture & Design Sales at Cosentino North America

How did you adjust and overcome obstacles? How did you reset? I believe at Cosentino our biggest challenge was ensuring that we were able to keep the balance between the safety and health of our employees as the main priority and finding a way to continue to operate the daily business worldwide. Similar to other companies we adapted to the virtual world as a way of living and to continue doing business. Since we are a company where our greatest value is personal relationships virtual meetings and visits were very important. It was difficult to adapt at first but we found ways to make this successful.

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Kitchen Confidential: Chefs Mayank Istwal and Austin Waiter, Part 2

Mayank Istwal, is the executive chef of Musaafer, one of Houston newest and trendiest eateries, and Exec Chef Austin Waiter runs the kitchen at Tony's, the city's most venerable fine-dining stalwart. They share more memories of one of Houston's most legendary fine dining icons, and Jeff grills them on some of their favorite (and least favorite) ingredients, dishes, guilty pleasures, and more!


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Gerard O'Brien

AN INTERVIEW WITH Gerard O'Brien, President/CEO & Founder of Orion EMS

What were your biggest challenges of 2020? As an EMS company, we take seriously our duty to the community to provide safe, reliable medical service and transports. The coronavirus pandemic reinforced the call to selfless service present in our staff. Also, I understand my obligation to my people to ensure that they are safe in their health and secure in their jobs. To that end, I directed several strategic business decisions that preserved our ability to serve Houston not only during this pandemic but also into the future.

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