Today we’d like to introduce you to Kevin Ashade.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I am a French-trained culinary chef born in Dallas, TX. I spent my early childhood in the U.K. and Nigeria. Upon returning to the US, I earned my Bachelor’s degree from The Culinary Institute of America (CIA). Following graduation, I returned to Dallas and worked in a number of restaurants, including Craft (W Hotel), Nana (Hilton Anatole), and The Oceanaire Seafood Room.
After recognizing a gap in the DFW private food service market, I founded GourmEATS Catering Services in 2013. The rest is culinary history.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Nothing about my journey is smooth. When I look at the contacts in my cell phone, I am truly blessed by the entries. From professional athletes, to executives of Fortune 500 companies, to elected officials, my clients are among the who’s who in the metroplex. Building the trust of each and every one of these individuals took persistence and patience, two qualities I have grown to appreciate.
I believe all of my catering jobs are a challenge. I consider myself a student, a constant learner attempting to master my craft. I approach each job as a challenge to improve and exceed the expectations of my clients. If there’s one thing I fear it’s complacency, my satisfaction comes from hard work and no sleep.
Please tell us about GourmEATS Catering.
As I mentioned, I founded GourmEATS Catering Services in 2013. Since its inception, I have served as a private/family chef for a number of Dallas-based executives and professional athletes in the NFL, NBA and MLB. I cater functions ranging from state dinners hosted by elected officials, to weddings and other festive events in the DFW area. Along with running my catering business, I also serve as a chef consultant for 1 Hotel in Miami.
One of my proudest moments has to be my appearance on the Food Network show “Beat Bobby Flay”, where I successfully defeated celebrity chef and restaurateur Bobby Flay with a winning coq au vin recipe.
If you had to go back in time and start over, would you have done anything differently?
I honestly don’t think I would change anything at all. It all has been a learning process that has made me into the man I am today!
Contact Info:
- Address: 1011 S. Pearl Expressway
- Website: Chefkevashade.com
- Phone: 214-534-8399
- Email: Chefkevashade@gmail.com
- Instagram: CHefkevashade
- Facebook: chefkevashade
- Twitter: chefkevashade
- Yelp: GourmEATS Catering
Image Credit:
Krystal Renè & Jason J
Getting in touch: VoyageDallas is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
