Today we’d like to introduce you to Christopher Le.
Christopher, please share your story with us. How did you get to where you are today?
Opened Coriander Cafe in Norman, OK in 2010. Still open. I worked full-time and went to graduate school for Masters of Architecture.
http://www.oucovers.com/2017/04/22/balancing-work-and-school-local-cafe-owner-does-it-all/
I was a part of Mutual of Omaha’s National Ad Campaign “My A-HA! Moment”
https://www.facebook.com/christopher.van.le/videos/10105442588396117/
My best staff had troubled pasts and we gave them second chances to better themselves.
http://www.oucovers.com/2017/04/03/restaurant-owner-gives-recovering-addicts-jobs-chance-to-start-over/
During grad school, I went to Africa 3x where I helped designed a primary school, an secondary school, conduct 1100 interviews in Northern Uganda (concerning socio-economic issues surrounding water access), created a new paradigm of rainwater collection that makes it accessible to everyone, offered redesign for Sister Rosemary Nyirumbe’s (Time Magazine’s 100 Most Influential People) school for women. My work in Africa was given 5 awards for graduate research and I was asked to present my work to the US State Department in DC, which almost turned into a full blown US State Dept. diplomacy project.
https://www.facebook.com/CorianderCafeOK/videos/1740748225938527/
I came to Dallas to pursue architecture after graduate school, and while still pursuing that, I partnered with Nameless Chefs, a food company that does unique catering events and pop-up events. What differentiates us is that we like to help promote and mentor others in our industry in the Dallas-Metro area. Think of it as chefs helping chefs. We support chefs looking to do their own pop-ups and show them how to do them legally, and help them coordinate and market their event so that it’s successful. We also partner with local businesses for mutually beneficial successful events.
Has it been a smooth road?
It has not been smooth! Personal relationships suffered. Focusing too much on the different projects made it difficult to connect to people.
I have a growth on my brain that can cause some health issues, including debilitating migraines. Finding a balance to give myself time to rest can be a struggle. Options include possible brain surgery.
The setback at the State Dept. derailed my plans. Initially I was to move to DC and pursue the diplomacy work, but the presidential administration’s budget cuts stopped my project from becoming a reality.
Juggling architecture goals and Nameless Chefs goals is a constant struggle of time management and continued personal sacrifice. But I believe in what Nameless Chefs is doing and I try to enjoy the ride. So far I am. When I’m not, I’ll stop.
So let’s switch gears a bit and go into the Nameless Chefs story. Tell us more about the business.
Nameless Chefs prides itself in the product we turn out for our guests. More importantly, we try to use as many local purveyors of products as possible–Chubby Dog Farms butchers, Profound Microgreens and Chefs’ Produce, Times Ten Vineyards–the list goes on. We also spotlight amazing young talent in the kitchen because it’s about bringing up the cast of players in the food industry; long gone are the days of stiff competition amongst chefs.
The selflessness of providing a service to the Dallas-Metro area while simultaneously supporting and bringing up those in our industry is what makes me proud to be a part of Nameless Chefs. The connections we make with all of the local talent further enriches our lives as we learn from them and help those who want help from us.
How do you think the industry will change over the next decade?
I see food trucks stalling a bit in Dallas; people want full experiences, like comfortable dining environments that don’t necessarily come with food trucks. But the mark of the food truck has forever changed the idea of permanence and good food–finding that balance and making it affordable for both entrepreneurs and guests will be the key.
I can see having an affordable commercial pop-up space to allow a permanent location for our services–allowing chefs to try out concepts on guests, continuing bad ass pop-up events–basically seeing chefs we help grow and open their own successful stores.
And working together as an industry and not as competitors is a dream of mine. It’s going to take time. Grassroots, one partnership at a time.
Contact Info:
- Website: www.namelesschefs.com
- Phone: 918.406.1147
- Email: chris@namelesschefs.com
- Instagram: @namelesschefs
- Facebook: https://www.facebook.com/NamelessChefs/
Image Credit:
Trio, Nameless Chefs, Austin Leih
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