Today we’d like to introduce you to Christian Sifuentes.
Thanks for sharing your story with us Christian. So, let’s start at the beginning and we can move on from there.
My name is Christian Sifuentes and I am a 25-year-old Executive Chef from Dallas TX. Growing up I have always aspired to be a professional chef. I would hear my friends say they dreamed of becoming an astronaut or a veterinarian, but I knew in my heart that one day I would become a professional chef. I was raised by a single mother who managed to provide my brother and I with everything that we needed. I grew up watching my mom cook in the kitchen and create a whole meal from scraps. I was amazed at how you could do so much with so little. At a young age you do not realize the hardships your family face, so you don’t understand the struggle a parent goes through to provide for the family. As I got to an age where I could see the struggle my mother faced it was heartbreaking as I felt so helpless because there is only so much a six-year-old can do to help. Even though we had a rough couple of years, we maintained a positive look on life. She knew what she had to do for our family and got it done. I would not be where I am if it were not for my mom. I owe it all to her for the person I am today. Without the support, perseverance, and guidance of my mom I would not know where I’d be today.
Luckily, my stepdad came into our lives when I was six and turned our life around. He took me in and became the father figure in my life that I was missing. He was everything that I needed and more. Since then my parents made sure I had everything I needed. Finally, my older brother has been one of my biggest supporters. We have a strong bond as we both encountered the hard times with our mom. It was hard on my older brother as he had a better understanding of the situation. He longed for a father figure and he turned to bad habits to overcome these feelings. He learned his lessons the hard way and made sure I never followed that path. As he got older, he turned his life around and provides me with his wisdom and guidance on life. I graduated From Creek view Highschool in Carrollton in 2013 and I wasted no time on going after my dream career. I enrolled In Le Cordon Bleu Dallas and Graduated in 2015 with my culinary science degree. After I received my degree from Le Cordon Bleu, I had plans of continuing my education at Texas Woman’s University, but God had other plans for me. I became a young father at the age of 22. Having Noely helped me understand the sacrifices my mom made for us.
Fortunately, I was able to win custody of my daughter. It was a lot of sweat and tears winning her, but it was worth it. Becoming a parent, myself makes me incredibly grateful for all my mom did. Now I have someone alongside me helping and supporting me. My wife has been there since day one. She has become my rock in everything. She came into my life and embraced the mother role. She has seen me at my lowest point and helped me overcome it. Everything I do in life is for my family not for me. I have been working in the kitchen since I was 16. I started at Olive Garden as a dishwasher and doing all the dirty work. I was given the opportunity to start at the bottom by the chef. I slowly watched the cooks and tried to learn as much as I could while working as a dishwasher. Eventually I was promoted as line cook and within a year I had managed to move up to just about every single position in that restaurant. I felt like I had achieved the goals I had set for myself at Olive garden so I started exploring at other opportunities I could jump at. I had the chance to work for other companies such as Top Golf, Mi Cocina, Adolphus Hotel, Omni Hotels and also managed to be part of an opening team for a restaurant called Vicini in Frisco which was a fine dining Italian place.
I strategized my next moves and accomplished this at every company I had the opportunity to work for. I always strived for more so I’d try to challenge myself and grow as much as I can. I then went on to become a Corporate Sous Chef for Fossil Head Quarters in Richardson and Executive Sous Chef at American Airlines Head Quarters in Fort Worth. Consistency, Cleanliness, Good Quality and Time Management are the key goals for me when managing a kitchen. My passion and love for food continues to grow. I find happiness in knowing that I can bring smiles and people together through my food. While to many it may seem that I have reached my career goal of becoming a chef, I am far from done. The journey does not stop for me here. While I am currently executive chef and co-owner at 5th Street Patio Café along with my business partner Kimmy, I do hope in the future to open up a restaurant of my own. I want people to hear my name and know who I am.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
No, trying to have a proper Work/Life balance is very difficult. In this industry we don’t have normal eight hour jobs. I remember sometimes I would have to work 15 hours or 18 hours and come right back to work with only 4-6 hours of sleep in between. Then of course once my Daughter was born, I had to sacrifice a lot and push myself to really try and work better hours and that would only be possible by having your own Business.
5th Street Patio Cafe – what should we know? What do you guys do best? What sets you apart from the competition?
At 5th Street Patio Café I am the Executive Chef and Co-owner. I Run the day to day operations along with the other owner such as opening, managing front of house and back of house productions. You will see me in doing anything from having meetings with our vendors, to running food, washing dishes, cooking, etc. To me that’s what it is all about, knowing the ins and outs of your business and not being afraid to get down and dirty. Being and Executive Chef and Running a restaurant is not what everyone makes it out to be. there is more to it than just cooking when it comes to being a chef. Small details and Proper time management are key in running a successful business along with labor and cost management of course. I specialize in Authentic Mexican food, however the restaurant is Actually American Comfort food but does feature some Mexican and Asian menu items.
As a company we really like to focus on Consistency and quality of our food. Since our customer base has been here with the restaurant since it opened 12 years ago, we really need to make sure we keep that same comfort food flavor while giving fresh and delicious food. What sets us apart from other restaurants is the variety of food as well as the atmosphere with give. The restaurant itself looks like a big house and coming in you definitely feel at home. Our first priority is our customers and making sure they always leave satisfied and wanting to come back. it is also BYOB so we have a great variety of clientele coming in and out.
What is “success” or “successful” for you?
Success to me is much more than money and job title. Success achieving a goal or plan you have made for yourself as an individual. Using the gift god has given you, a passion, an idea, and creating something you love, to share with the world to me is success. Having that opportunity to fight and reach your vision in order to show others and bring happiness to others to me is success. Whether its music, cooking, dancing, media, etc. we were all out here for a reason, to Succeed in our own way and our own pace.
Contact Info:
- Address: 8621 5th Street, Frisco, TX 75034
- Website: 5thstreetcafe.com
- Phone: 972-377-3483
- Email: chefsifuentes@yahoo.com
- Instagram: https://instagram.com/chefsifuentes_?igshid=1v9zne48v1osk
- Facebook: http://www.facebook,com/5th-street-patio-cafe-100383631405736/
Image Credit:
Bernie Penados
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