Today we’d like to introduce you to Chef Gorji.
Chef Gorji, can you briefly walk us through your story – how you started and how you got to where you are today.
Cooking from childhood included shopping for the ingredients that I still do every day. If one doesn’t feel, smell and touch the ingredients, cooking them and bringing them together in one dish is kind of next to impossible.
These are the building block of your final product after all. Engineering follows the same rules; without a thorough knowledge of elements in hand, the final outcome would be iffy at best. This rule with which I have tried to follow as an engineer and chef has helped me launch a cookbook, line of sauces and a restaurant.
The philosophy of the restaurant is all about the dining experience. We are small, have no TV, do not double seat, cannot accommodate young children, and we do not accept tips.
Has it been a smooth road?
No endeavor is ever smooth or easy. If it were, we would never appreciate the achievements or even respect them. After all, if we haven’t felt the hardship of achieving any goal, it is probably not worthy of being called an achievement. Each one of the three aspects of my business have had their fair share of difficulties, but the first and foremost obstacle was financing and the responsibilities and liabilities that goes with it.
I believe that as hard as it was, I’m so happy not to have taken investors. I do believe it was the right decision for me even though it was stressful to pay back all the loans. It would have curtailed my ability to structure the businesses as I would have liked to. Without the advice and help of my family, I honestly think it would have been either impossible or ten times harder to achieve.
So, as you know, we’re impressed with Gorji Restaurant, Gorji Gourmet Foods, Zing! Cookbook – tell our readers more, for example, what you’re most proud of as a company and what sets you apart from others.
The restaurant has been in North Dallas for more than 15 years, and it is New Mediterranean Cuisine. It is a very small and intimate space with 7 tables. Since it is so small, unfortunately, we cannot accommodate young children, neither do we have any TVs and since 2016 we have been a no-tipping restaurant as well.
The sauces have been in Wholefoods Market for more than 11 years and so far have won 21 blind judging awards. The cookbook took about 4 years to complete, and we did it ourselves and felt lucky to have won five awards.
Let’s touch on your thoughts about our city – what do you like the most and least?
Likes: I really like the way Dallas is developing their museums and park spaces for the public to enjoy.
We also have good road systems. I spend about four hours a day on my daily shopping trips to ethnic grocers, farmers markets and specialty stores. For a big city, the roads and freeways here are really easy to navigate and save me a lot of time.
Dislike: Chains and corporate “restaurant groups” are dominating the food scene with homogenized menus and dining norms, which makes it financially difficult if not impossible for many independent chefs and restaurateurs to innovate and introduce other ideas outside of those corporate norms.
- Restaurant – around $100.00 per person with wine including gratuity
- Gorji Gourmet Sauces – $9.00-$11.00
- Cookbook – $34.95
- Address: 5100 Belt Line Rd #402, Dallas, Texas 75254
- Website: https://www.chefgorji.com
- Phone: 972-503-7080
- Email: firstname.lastname@example.org
- Instagram: https://www.instagram.com/chef_gorji
- Facebook: https://www.facebook.com/GorjiDallas
- Twitter: https://www.twitter.com/ChefGorji
- Yelp: https://www.yelp.com/biz/gorji-restaurant-dallas
Thomas Garza Photography
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