Interested in starting your own entrepreneurial journey in food and beverages but unsure what to expect? Then read up on our interview with Deidre Murphy, Owner of Chef Deidre, located in Thousand Oaks, CA, USA.
What's your business, and who are your customers?
Chef Deidre, LLC specializes in organic gourmet and custom in-home prepared meals, private dinner parties, small event catering, and private cooking classes.
Chef Deidre proudly utilizes the highest quality, freshest, locally ethically sourced, organic, GMO-free, and sustainable ingredients from local grocers and small family-owned, fair-wage farms. All services are tailored to the client’s specifications and created using only the finest and freshest organic and sustainable seasonal ingredients. Whether you are planning an elaborate dinner party or an intimate gathering, or you want to host an interactive cooking party for you and your friends, Chef Deidre will provide you with an exceptional and personalized culinary experience.
My customer base is wide and varied. After all, who doesn't like to eat?! In today’s fast-paced world of running 24/7, preparing meals is a job that a lot of people have decided to turn over to someone else, and that's where Chef Deidre comes in!
Tell us about yourself
I've always loved the culinary arts and worked in a number of top-rated restaurants for many years. But I always found that something was missing.
Many consumers today are willing to pay a bit more for unique and quality offerings. As a private chef, I realized that I could create a dining experience that combines the enchanting ambiance in the home with fine food and the ability to spend quality time with the chef. This is different from a fine dining experience in a restaurant where the focus is on the food and not the chef or the dining experience.
For many, work is something you do to earn money; for chefs, work is their passion! The best benefits of being a private chef are that it motivates client interaction, allows me more room for creativity, and I am able to determine my own culinary approach and style.
What's your biggest accomplishment as a business owner?
My emphasis on sourcing locally and using organic and sustainable ingredients with a number of plant-based options were rare when I first started, and while it took a while to catch on, I really believe that being at the forefront of this revolution allowed me to stand out within the industry.
What's one of the hardest things that comes with being a business owner?
Carving out dedicated time for the other important things in life, like family, friends, and the pursuit of my own passions outside of the business.
What are the top tips you'd give to anyone looking to start, run and grow a business today?
- Focus on something you have a passion for.
- Know yourself and your true motivational level.
- Understand your target customers and existing market.
Where can people find you and your business?
If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.
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