Foundr Magazine's Nathan Chan Interviews Gary on the Art of Hospitality
A life in the Hamptons, running a picturesque inn perched at the end of Long Island, sharing fine food and drink with visitors from around the world. Sounds like a version of heaven to many.
Without a doubt, Gary Muller — chef and co-owner with his wife Sylvia of the high-end bed and breakfast The Mill House Inn — certainly does enjoy his work. But for Muller, it’s the joy of the business and the people he gets to interact with that truly make him happy. Hearing Muller talk about his work, it’s unmistakable how much he loves taking care of people.
“The reason they’re coming back isn’t the room. It isn’t about accommodations. It’s because there’s people there who care about them,” Muller says of his guests. That attitude is a necessity in this line of entrepreneurship.
That’s because, as anyone who has worked in hospitality, even as a server or a line cook will tell you, it can be an extremely difficult business, as challenging and chaotic as it is rewarding. It can be a life of wax and wane, feast and famine, fortune and misfortune.
While there are certainly aspects of running an inn in the Hamptons that are unique to that line of work, at the end of the day, the business lessons Muller has learned are universal. He’s navigated the rough waters of entrepreneurship with a mix of confidence in his craft, quick-but-prudent decision-making, and perhaps most of all, good listening. Muller has learned the most important lesson, and it applies to any business....
Publisher, Foundr Magazine