Bob Brazell's guest appearances

Bob Brazell

THE STRANGEHOUSE

Matt F Basler's Podcast

Meet St. Louis

We Eat Stuff STL

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The Jordan Phoenix Show

Ben Grupe

Caiti Carrow

Mai Lee

Logan Ely

Tom Halaska

Nick Bognar

Qui Tran

Daniel Drake

Corey Smale

Zoe Robinson

Rick Lewis

Christian Ethridge

Justin Harris

Jason Bockman

David Choi

OwlTail

Bob Brazell is the owner of Byrd &amp; Barrel, The Tenderloin Room, &amp; Tamm Ave Bar.  Bob talks about a health scare,  the balancing act of running so many very different restaurants, and lots more.  Recorded live at Nomad inside of Tamm Ave Bar.  Get it!

Bob Brazell is the owner of Byrd &amp; Barrel, The Tenderloin Room, &amp; Tamm Ave Bar.  Bob talks about a health scare,  the balancing act of running so many very different restaurants, and lots more.  Recorded live at Nomad inside of Tamm Ave Bar.  Get it!

Ep. 23 - Bob Brazell

You might know Bob Brazell’s name from fast-casual spots like Byrd &amp; Barrel and Tamm Avenue Grill, but now the chef and restaurateur is going back to his roots in fine dining as one of the new owners of the Tenderloin Room at The Chase Park Plaza. From his first kitchen job at 15 to working at Monarch and Niche, Brazell says each job has taught him a lesson he hopes to pass on to other chefs. Juggling three restaurants isn’t easy, but Bob took the time to sit down with us at the Meet St. Louis Podcast to talk about fried chicken, dealing with haters and the spots around St. Louis he loves to check out when he finally gets a night off.

You might know Bob Brazell’s name from fast-casual spots like Byrd &amp; Barrel and Tamm Avenue Grill, but now the chef and restaurateur is going back to his roots in fine dining as one of the new owners of the Tenderloin Room at The Chase Park Plaza. From his first kitchen job at 15 to working at Monarch and Niche, Brazell says each job has taught him a lesson he hopes to pass on to other chefs. Juggling three restaurants isn’t easy, but Bob took the time to sit down with us at the Meet St. Louis Podcast to talk about fried chicken, dealing with haters and the spots around St. Louis he loves to check out when he finally gets a night off.

Episode 77: Bob Brazell – Tenderloin Room, Byrd & Barrel and Tamm Avenue Grill

Bob Brazell is the Chef &amp; Co-owner of Byrd &amp; Barrel and Tamm Avenue Bar. He’s currently working on re-opening The Tenderloin Room at The Chase Park Plaza. @byrdbarrelstl   2:00 - Intro    8:00 - Athlete Eats 10:30 - Finding the Byrd &amp; Barrel building 12:00 - Having good partners 14:00 - Owning restaurants is entrepreneurship on steroids 16:15 - Dealing with depression 18:00 - Desire to work in food &amp; hospitality  22:00 - Restarting his life &amp; going to culinary school 24:15 - Working at Monarch with Josh Galliano 25:30 - Working at Niche with Gerard Craft 29:00 - Asking a question and writing a paper  30:30 - Generational differences in workers 35:00 - Being a positive influence 36:30 - Working with his fiancee  39:00 - Social media &amp; City Hall 45:00 - There needs to be a chef/restaurant alliance - 47:00 - Finding his business partners 52:30 - Roles in the partnership 55:30 - Why fried chicken? 57:30 - Importance of keeping the drive-thru  1:00:30 - Getting into the Enterprise Center 1:04:00 - Working on the Tenderloin Room 1:07:30 - The myth of the chef 1:09:00 - Rick Lewis 1:14:00 - Be your brand 1:16:00 - Taking over an established business 1:29:30 - Old school cool coming back in fashion 1:31:30 - Social media for businesses now 1:36:15 - Soft opens 1:37:30 - Receiving feedback 1:47:00 - Maturing as a business owner 1:55:30 - Business highlights 1:59:00 - Outro

Bob Brazell is the Chef &amp; Co-owner of Byrd &amp; Barrel and Tamm Avenue Bar. He’s currently working on re-opening The Tenderloin Room at The Chase Park Plaza. <a href="https://www.instagram.com/byrdbarrelstl" rel="nofollow" target="_blank">@byrdbarrelstl</a>   2:00 - Intro    8:00 - Athlete Eats 10:30 - Finding the Byrd &amp; Barrel building 12:00 - Having good partners 14:00 - Owning restaurants is entrepreneurship on steroids 16:15 - Dealing with depression 18:00 - Desire to work in food &amp; hospitality  22:00 - Restarting his life &amp; going to culinary school 24:15 - Working at Monarch with <a href="https://twitter.com/cookingkid" rel="nofollow" target="_blank">Josh Galliano</a> 25:30 - Working at Niche with <a href="https://twitter.com/gerardfcraft" rel="nofollow" target="_blank">Gerard Craft</a> 29:00 - Asking a question and writing a paper  30:30 - Generational differences in workers 35:00 - Being a positive influence 36:30 - Working with his fiancee  39:00 - Social media &amp; City Hall 45:00 - There needs to be a chef/restaurant alliance - 47:00 - Finding his business partners 52:30 - Roles in the partnership 55:30 - Why fried chicken? 57:30 - Importance of keeping the drive-thru  1:00:30 - Getting into the Enterprise Center 1:04:00 - Working on the <a href="http://tenderloinroom.com" rel="nofollow" target="_blank">Tenderloin Room</a> 1:07:30 - The myth of the chef 1:09:00 - <a href="https://www.stlgrace.com" rel="nofollow" target="_blank">Rick Lewis</a> 1:14:00 - Be your brand 1:16:00 - Taking over an established business 1:29:30 - Old school cool coming back in fashion 1:31:30 - Social media for businesses now 1:36:15 - Soft opens 1:37:30 - Receiving feedback 1:47:00 - Maturing as a business owner 1:55:30 - Business highlights 1:59:00 - Outro

013 - Bob Brazell

Byrd and Barrel is a chicken place where Bob Brazell was born and lives to this day. He invented chicken and continues to perfect its flavor, and come up with new and exciting applications for meat. He was nice to me, and for that I am thankful. Here's the Byrd and Barrel wesbite -&gt; http://www.byrdandbarrel.com/ Here's my facebook -&gt; http://www.facebook.com/mattfbasler

Byrd and Barrel is a chicken place where Bob Brazell was born and lives to this day. He invented chicken and continues to perfect its flavor, and come up with new and exciting applications for meat. He was nice to me, and for that I am thankful. Here's the Byrd and Barrel wesbite -&gt; <a href="http://www.byrdandbarrel.com/" rel="nofollow" target="_blank">http://www.byrdandbarrel.com/</a> Here's my facebook -&gt; <a href="http://www.facebook.com/mattfbasler" rel="nofollow" target="_blank">http://www.facebook.com/mattfbasler</a>

77 - Bob Brazell of Byrd and Barrel

Renee Lane

Bob and Renee from Byrd &amp; Barrel stopped by. They told us about all the fun stuff they do at their restaurant, and about how confused some people really are regarding a drive-thru.