We had the good fortune of connecting with Christopher Stephens and we’ve shared our conversation below.
Hi Christopher, can you walk us through the thought-process of starting your business?
Everyone wants to be there own boss. My thought process for starting my own personal chef business was to be able to showcase the food I wanted to create and my style of cooking. I wanted to build my own name in this industry, and be able to put myself out there front and center as a new chef in Dallas. There have been a few ups and downs, the virus hit my business really hard in the beginning. Currently, my business have been getting better with private parties, in-home cooking lessons, anniversary and birthday parties.
Alright, so for those in our community who might not be familiar with your business, can you tell us more?
I’m a personal chef here in the Dallas/Ft. Worth area. I like to bring the restaurant to my client’s homes and make them feel comfortable so they can enjoy the personal chef experience. I started my career enrolling at Johnson and Wales studying Culinary Arts while working in various restaurants in and around Denver. Five years ago I decided to pick up and move to Dallas, TX. I started on my path to becoming a personal chef when I helped a fellow chef with a pop-up wine dinner with a local Texas Winery. What I love about being a personal chef is the ability to showcase my cuisine and use my creativity to create a great menu that have the clients request in mind. In the beginning, it was difficult to get any business being the new guy in a new state and city. Business has slowly been getting better over time, I took a big hit at the beginning of the COVID-19 virus. When starting a business you have to stay positive and keep pushing for that ultimate goal, this is something I have told myself it will be hard at first, but you have to keep pushing yourself and trust the process.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I would take my friends and family to the Bishop’s Arts area. I really like the area because of all the small local restaurants along with farm to table establishments.
Who else deserves some credit and recognition?
I would like to thank the chefs from Johnson and Wales for awakening my passion for creating great dishes.