Today we’d like to introduce you to Patrick Panella.
Thank you so much for sharing your story and insight with our readers. To kick things off, how did you get started?
I started my entrepreneurial career in San Francisco, opening a wine bar, Hotel Biron. Here, I met my wife, Fanny, who would also become my business partner for all of our concepts in Charleston. We opened Bin 152 15 years ago, Chez Nous 10 years ago, and Malagon 5 years ago. Our next project is a wine bar — La Bonbonnette — in the 3rd arrondissement in Paris, which will hopefully open in 2024.
Alright, let’s dig a little deeper into the story – has it been an easy path overall, and if not, what challenges have you had to overcome?
The restaurant industry is challenging, and COVID-19 was the most difficult period of my professional career. But like everything, what doesn’t kill us makes us stronger. I was lucky to have my wife as a partner so we could lean on each other.
As you know, we’re big fans of Bin 152, Chez Nous, and Malagon. What can you tell our readers who might need to be more familiar with the brand?
Bin 152 is a wine bar that offers cheese and charcuterie as well. Chez Nous is a small restaurant focusing on French, Spanish, and Italian cuisine, with a daily menu that changes daily. Malagon is a Spanish restaurant and market.
What has been the most important lesson you’ve learned along your journey?
There are no shortcuts to success. Success comes from hard work and persistence.
