The Seattle Times

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MIKE SIEGEL / THE SEATTLE TIMES
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Wednesday, November 7, 2012

Opening a restaurant takes sweat, savvy, courage and cash

Tony Mann, far right, recalls cooking for his Cantonese family as a child in Saigon. "Cooking is all I ever wanted to do," says Mann, who left a job at Seattle's Chinatown International District to do his own thing with T&T, first in Shoreline, later in Edmonds. By the time he was 10, "I could cook and serve 15 people by myself."

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