"I grew up working in my family’s restaurants, and I always said to myself that I didn’t want to get into this business because I learned early on that owning a restaurant is an all-consuming lifestyle," says Michael Wang, former Wall Street employee turned entrepreneur. Several years and jobs later, Wang realized the potential in his generations-old family recipes. After graduating from Harvard Business School in 2001, he pursued a new standard in Asian takeout -- Foumami. Today, Michael serves up success and signature Asian-inspired dishes in Boston’s Financial District and is focused...


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