CHAPTER 9
Growth and Scale
Leilani Baugh has never been accused of thinking too small.
A product of Oakland, California, Leilani is a chef who is always cooking up new ideas. She learned Chinese cooking from one of her grandmothers and Southern cooking from the other. Back in 2011, she started selling dishes from both traditions to customers from her home. Two years later, she catered a birthday brunch for a former police commissioner in San Francisco. After that, demand grew and she set her eyes on forming a full-fledged catering company.
That wasn’t enough for Leilani. Six years later, she opened up two restaurants, Roux and Vine and the Magnolia ...
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