Want to get some background before heading to my lawyer for advice. I currently own a patisserie in Asia specializes in French and Japanese pastry. I am a US resident and is looking to open a branch in the states as well. No one else currently is making this kind of pastries in the state. How difficult/expensive it is to bring my executive chef over to the states, for maybe a year or two.
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source https://www.reddit.com/r/immigration/comments/k18hho/bringing_my_executive_chef_to_the_states/