Today we’d like to introduce you to Mary Faybik.
Mary, we appreciate you taking the time to share your story with us today. Where does your story begin?
Dallas native and Oh My Nosh founder Mary Faybik is a self-proclaimed Jane-of-all-trades with a deep love for hospitality, connection and creating experiences that bring people together.
Oh My Nosh was born in late 2020 after some very convincing friends (and martinis) encouraged Mary to take the leap. What began as simple charcuterie boards quickly evolved into a boutique hospitality brand known for elevated grazing, immersive themes, curated details and the belief that pretty food really does taste better.
Over the last five years, OMN has expanded far beyond the board through seasonal collections, styled collaborations, local partnerships and thoughtfully curated experiences that celebrate gathering well while supporting local businesses, artisans and Dallas favorites along the way.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Had I not taken the leap to start a business one late night a week before Thanksgiving, I’m not sure I ever would have. I made an Instagram post announcing I was selling charcuterie boards and figured the rest out later. At the time, I didn’t have a business plan, pricing structure, sourcing strategy, or much understanding of state regulations and licensing. I knew very little about cheese and was generally disinterested in salami. So naturally, I started a charcuterie business.
The last five years have been a nonstop education in adaptability, creativity, and resilience. I’m challenged daily, but that’s also what keeps the work exciting. If I can’t get the 16” kraft catering trays for a large board, I pivot to another shape or size. If my distributor is out of my favorite crumbly cheddar, I find something new to fall in love with. Running a business has taught me that success isn’t about avoiding obstacles, it’s about learning how to roll with the punches, stay flexible, and come back each time a little stronger, wiser, and better than before.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
My work has evolved tremendously over the last five years. Beyond developing an extensive knowledge of cheese, charcuterie, and pairing, I’ve learned how to create experiences that balance beauty, flavor, texture, and presentation. Every board, graze and event is different which is one of the things I love most about this work.
Lately, I’ve found the creative process behind customizing events especially exciting. For a recent art gallery event featuring portraits of unknown women from the 1960s, I curated a menu inspired by the era, including ambrosia salad, Evelyn Carter’s pimento cheese served in homemade profiteroles, freshly made nougat and other nostalgic favorites. I love finding ways to make food feel immersive and connected to the story being told.
What started as a simple charcuterie and snack business has evolved into something far more meaningful, an outlet for creativity, hospitality, and connection. Food has a unique way of bringing people together, and I’m grateful that Oh My Nosh allows me to create those moments every day.
How do you define success?
My definition of success has evolved just as much as my business has. In the beginning, getting a few orders a month felt incredibly exciting and validating. As Oh My Nosh has grown, so has my role in creating experiences. Being trusted to help shape the mood, atmosphere and overall feeling of an event inspires me to push further, think bigger and continue expanding what food can look and feel like.
My work often becomes the centerpiece of an event, and that’s both an honor and a huge responsibility. It must feel thoughtful, intentional, and beautifully executed. Collaborating with a host or company to bring their vision to life gives me an immense sense of pride and satisfaction.
Beyond challenging myself creatively to make the next delicious masterpiece, I care deeply about how people feel when they interact with my business. I want people to feel cared for, fussed over, welcomed and genuinely delighted by what I bring to the table. Hospitality and connection fuel me just as much as beautiful food does.
Personally, one of the greatest measures of success has been having my boys witness me building something I truly love. They’ve pitched in alongside me throughout this journey, and my youngest has been actively helping since he was five years old. Honestly, he could probably build a graze on his own at this point. At the end of the day, I feel successful because I’m surrounded by a supportive community and a family that always has my back.
Contact Info:
- Website: https://ohmynoshdallas.com
- Instagram: https://instagram.com/ohmynosh_dallas
- Facebook: https://www.facebook.com/OhMyNoshDallas
