Marc Hofmann’s story is one of passion, persistence, and creating meaning through hospitality. Arriving in Hong Kong a decade ago with little experience, Marc started as an intern at Black Sheep Restaurants — cutting bread and learning the ropes. Ten years later, he’s the Managing Director and co-creator of Jean-Pierre, one of Hong Kong’s most exciting new restaurants.In this episode, Marc shares the journey from intern to restaurateur, the sacrifices behind the glamour of dining, and the deeply personal story of naming Jean-Pierre after his father. We talk about French and Hong Kong dining cultures, the pressures of running restaurants in one of the most competitive markets in the world, and what it really takes to build a team and a concept that lasts.This is a conversation about food, culture, resilience, and why hospitality is as much about people and stories as it is about plates and menus.Chapters00:00 Introduction to Black Sheep Restaurants and Mark Hofmann03:04 Mark's Journey with Black Sheep Restaurants06:13 The Birth of Jean-Pierre08:54 The Personal Touch Behind Jean-Pierre11:50 Creating the Atmosphere and Culture at Jean-Pierre15:02 Business Insights and Early Success of Jean-Pierre17:57 Challenges and Sacrifices in the Restaurant Industry21:12 Feedback and Growth in Hospitality31:20 Navigating Feedback in the Restaurant Industry33:03 Cultural Influences on Dining Experiences37:00 The Importance of Family and Heritage in Culinary Arts39:07 Building a Restaurant with Heart and Team Spirit43:11 Lessons Learned from Challenges in the Hospitality Sector46:56 Embracing Creativity and Innovation in Restaurant Concepts51:03 The Value of Consistency in Dining Experiences55:08 Reflections on Legacy and Personal Growth57:10 Advice for Aspiring Entrepreneurs