We’re looking forward to introducing you to Jake Mata. Check out our conversation below.
Jake, we’re thrilled to have you with us today. Before we jump into your intro and the heart of the interview, let’s start with a bit of an ice breaker: What are you most proud of building — that nobody sees?
I’m most proud of the foundation I’m building for long-term brand storytelling. Through my social media and content marketing business, I partner with restaurants across DFW to create high-end video that goes beyond promotion—it builds identity. behind the scenes—is a storytelling engine. It doesn’t just promote, but connects. It’s about capturing the soul of a brand and translating it into something people feel and taste.
Can you briefly introduce yourself and share what makes you or your brand unique?
I’m not your average foodie—I’m a professional food insider. For the past 12 years, I’ve worked with Sysco, the largest food distributor in the country, as a “Food Rep” serving restaurants across the DFW area. I specialize in high-quality, trending products and know exactly what goes on behind the scenes in a kitchen. That insider knowledge gives me a rare edge when it comes to understanding what chefs need and what diners crave. Pair that with my passion for social media and marketing, and you get a brand that’s rooted in authenticity, strategy, and storytelling. I’m building something that connects the dots between the culinary world and digital influence—where every post, every video, and every partnership is backed by real industry experience.
Thanks for sharing that. Would love to go back in time and hear about how your past might have impacted who you are today. Who were you before the world told you who you had to be?
Before the world tried to define me, I was already me — just less polished, less informed, but no less driven. I’ve always been an artist at heart, someone who resists the blueprint and prefers to sketch my own. I don’t follow paths; I carve them. Whether it’s food, marketing, or storytelling, I’ve always added my own flare — and I always will. The difference now is I move with intention, backed by experience and elevated by knowledge. I didn’t change. I evolved.
What did suffering teach you that success never could?
Suffering stripped away the illusion of control and taught me the value of patience. When things fall apart, you’re forced to listen—to yourself, to others, to the silence between. It showed me that growth doesn’t always come with applause; sometimes it arrives quietly, through resilience, humility, and the willingness to keep going when no one’s watching.
Success can be loud and validating, but suffering is where the real lessons live. It taught me that life is a non-stop learning process, and that hard work means more when it’s rooted in purpose, not ego. I learned to be grateful for the grind, to embrace the uncomfortable, and to trust that even setbacks are shaping something worthwhile.
I think our readers would appreciate hearing more about your values and what you think matters in life and career, etc. So our next question is along those lines. What are the biggest lies your industry tells itself?
I wouldn’t call it a lie—more like a blind spot. In the service industry, especially in food and hospitality, there’s still a surprising lack of understanding around the power of social media marketing. Some believe that great food and service alone will keep customers coming. But in today’s world, if people can’t find you online, you’re invisible. Social media isn’t just a nice-to-have—it’s a necessity. It’s how you tell your story, attract new customers, and stay relevant in a crowded market. Visibility is currency, and too many businesses are leaving it on the table.
Thank you so much for all of your openness so far. Maybe we can close with a future oriented question. Are you doing what you were born to do—or what you were told to do?
I’m doing what I was born to do—no question. Long before ‘foodie’ was even a word, I was already living it. My childhood friends would tell you the same: I’ve always had a passion for food, for the reactions it sparks, and for the stories it tells. There’s something powerful about serving a dish and watching someone’s face light up. Food made from the heart speaks louder than words, and I’ve always listened to that language. I haven’t changed—I’ve just elevated. I’m still that same artist, now with experience, knowledge, and a platform to share it.
Contact Info:
- Instagram: https://www.instagram.com/thedfwfoodrep/
- Linkedin: https://www.linkedin.com/in/jacob-mata
- Facebook: https://www.facebook.com_thedfwfoodrep
Image Credits
Stefan Miller – 2TWO2Photography
Montonious Robinson – M4K_Visuals
