The kebab store was already here. I’m the ‘second-generation George’, as I like to call it. The ‘first-generation George’ was an accountant, knew very little about hospitality and just knew about numbers. My dad started working for him in 1991 and was doing marinades and chef work for him. A few years later, in 1994 or 1995, George wanted to sell out, so we bought in and that’s how my family came into the kebab store.