Lee handling the automated grill machine at YakiSan, which dips chicken skewers into yakitori sauce before grilling it.
Rather than be stuck in a job he didn’t like, entrepreneur Jonathan Lee opted out of the rat race to start first a hotel and then a food business. You might as well do something you like, he tells RUBY LIM.
HIS move to leave the cubicle behind after three years as a management consultant led Jonathan Lee to become a full-time entrepreneur in the hotel and food-and-beverage (F&B) industry.
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