Opening a brick and mortar restaurant with no experience in hospitality would’ve been challenging enough, doing it with almost no money was an outlandish mountain to climb, but it worked. After becoming a partner to aid in the transition from food truck to full-fledged restaurant, we not only survived the guantlet of our first year but successfully navigated the pandemic and achieved a solid foundation within our community.

This endeavor tested me in ways I never could’ve imagined. I entered thinking I would lean on my experiences and run the sales, marketing, and project management side of the business. Yet within four months of opening I was thrown into the kitchen during Sunday brunch service and never looked back. Within a short while I was running the entire operation from top to bottom while still maintaining my role as chief storyteller.