I worked to understand how each of the positions in my restaurants functioned and put myself in their shoes, so I could guide them in the right direction. I worked a lot, and learned every single aspect of the business, and now no one knows my brands better than I do. I wanted to open a restaurant so badly and I was willing to put everything into it. I don’t think you can be taught to operate a restaurant, so that’s exactly what I did. I’m a strong believer that the best way to learn is to do it. How did you learn to open and operate restaurants? Opening up a restaurant was definitely something I always wanted to do, and with Pok I saw a great opportunity. My family travels a lot so getting to experience the different culinary styles and dishes around the world really impacted me. When I moved three years ago to go to SMU, I realized Dallas didn’t have many healthy food choices and I thought to myself, “What if I open a poke restaurant?” So, I met a chef who helped me create the menu, I found the location, and it all came together in less than six months.
I noticed that poke was becoming so popular in LA. What inspired you to get into the restaurant scene? For this young restaurateur, Nano is on track to the same success as Pok. Following the success of Pok, Cohanim opened Namo, a 20-seat hand roll sushi bar, next-door to Pok. Pok The Raw Bar opened in Uptown in 2017 and offers poke bowls to Dallas locals. When he’s not hitting the books, he’s running two sushi restaurants in Dallas: Pok The Raw Bar and Namo. Brandon Cohanim isn’t your average 21-year-old SMU undergrad.
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