Hotel Kitchens to Food Trucks to Opening a Restaurant: A Chef's Culinary Evolution to being an owner

This episode features Chef Kyle, owner of Satè in Newport News, VA, who shares his transition from working as an executive chef in a hotel serving thousands at events to launching his successful food truck and then opening a new restaurant in VA.

We discuss the challenges posed by COVID-19, the importance of community support among chefs, and the critical role of service in the dining experience.

In this episode:

• Chef Kyle's culinary journey from a stable job to entrepreneurship
• The impact of COVID-19 on the hospitality industry
• Insights about starting and operating a food truck
• Importance of community support within the culinary world
• Chef Kyle's approach to building a loyal customer base
• The crucial role of exceptional service in dining experiences

We also read some "fun" customer reviews that will piss some people off!

Help support local restaurants, share your culinary experiences, and help foster a stronger community in the restaurant industry. SHARE LIKE AND SUBSCRIBE!

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*The views and opinions on this show are meant for entertainment purposes only. They do not reflect the views of our sponsors. We are not here to babysit your feelings, if you are a true industry pro you will know that what we say is meant to make you laugh and have a great time. If you don't get that this is not the podcast for you. You've been warned. Enjoy the ride!

[angelasumner]

A natural in the kitchen and on screen! Proud of you Chef Kyle!!

[neilchristian]

My man, Chef Kyle Fowles; former co-worker, partner, friend and a great guy!! Very proud to have worked with you for 11 years. He even allowed me to help him plate up for those 300, 400, 600+ people while working for John Q. Hammons hotel company!

[ToniClements-sg]

I feel like a proud Momma! So excited for you, Kyle! Such a super interview! Keep reaching for the stars and I'm always happy to support you! Love ya!❤