Q1) Kindly give our readers an introduction to your business. Please include what your business is all about, in which city you are located and if you have offices in multiple locations/ cities.

Ans : Having been in the food and restaurant industry for over 25 years, my love for food truly began as a young boy in my grandmother’s kitchen in New Mexico.  Observing her and my parent’s unique expertise in that area, I quickly began to appreciate the exciting art of cooking. It’s the primary influence in my life as a chef, it determined who I am and the food I cook.

Q2) Kindly give us a brief description about yourself (it should include your brief educational or entrepreneurial background and list some of your major achievements).

Ans : Growing up in southern California is where I was introduced to finer foods in life, when my father worked at some of the most prestigious restaurants and yacht clubs in Newport Beach, California
After many years of preparing dishes for family and friends, I made the decision to perfect my own culinary talent.  I enrolled at the Arizona Culinary Institute in Scottsdale, Arizona where I completed my degree in 2007.
During my term at the Culinary Institute, I was awarded the Gold Medalist Winner of the Arizona Skills Competition.  Being in the hospitality industry for 27 years I acquired invaluable experience within ‘the front and back of the house’ as is known in the business, in addition to having the pleasure of working with some of the ‘big name’ chefs in the valley.

Q3) What inspired you to (start a new business venture) or (to make significant changes in an existing business)? How did the idea for your business come about?

Ans : After working over 30 years in the food and beverage industry I decided to open up my business using the skills I learned in the industry.

Q4) What three pieces of advice would you give to budding entrepreneurs?

Ans : Three pieces of advice I would give: Be passionate on what you do, be creative and never give up on your ideas or concepts you might have.

Q5) What would you say are the top three skills needed to be a successful entrepreneur?

Ans : The top three skills to be successful is professionalism, accommodating to your clients and value.

Q6) How many hours do you work a day on average?

Ans : I work about 30 hours a week cooking, shopping and creating food concepts.

Q7) To what do you most attribute your success?

Ans : As for my success, I attribute my years of experience and passion for my craft.

Q8) How do you go about marketing your business? What has been your most successful form of marketing?
Ans : Marketing started about 8 years ago with a small budget to advertise online, then as time went on it was all word of mouth and friends of friends talking about the business.

Q9) Where did your organizations funding/capital come from and how did you go about getting it? How did you obtain investors for your venture?

Ans : As for capital I started the idea 4 years prior and worked in restaurants and saved money to buy all the necessary items I would need, then add on as time went on.

Q10) What is the best way to achieve long-term success?

Ans : The best way to achieve long success is stay consistent and stay updated to all the new food trends.

Q11) Where you see yourself and your business in 5 – 10 years?

Ans : I see myself in 5 years with a much larger clientele and being in high demand.

Q12) Excluding yours, what company or business do you admire the most?

Ans : I admire Arizona Catering for being in business for over 30 years in Arizona.

Q13) How important have good employees been to your success?

Ans : Good employees are defiantly the back bone of any good business. Your only as good as your employees are. This is why I pay a very good wage for dedicated help.

Visit us : https://tablesidegourmet.com/