In this episode, Greg Reggio, co-founder of Zea Rotisserie & Bar, shares his journey from working with Warren LaRuth and Al Copeland Enterprises to launching Semolina, Mizado, and Zea. He reflects on the creativity behind signature dishes and the lessons learned in growing successful restaurant concepts.Greg also discusses how the Louisiana Restaurant Association has been an essential resource, providing guidance on legislative, labor, and compliance issues. Whether expanding a brand or tackling industry challenges, he explains why having the right support makes all the difference. New episodes are available each month on most podcast platforms. We Live To Eat podcast is produced by the Louisiana Restaurant Association Comms Dept.https://www.instagram.com/louisiana_restaurant_assoc/ https://x.com/LaRestAssoc https://www.facebook.com/LaRestaurantAssoc https://www.linkedin.com/company/louisiana-restaurant-association

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