Today we’d like to introduce you to Desmond Robinson.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
As early as I can recall, I have always wanted to be a chef. It started off as me watching my mom cook and wanting to taste EVERYTHING even the seasonings. I quickly became the kid who had to heat up all leftovers on the stove. A microwave was too simple. I needed to play on the stove. I loved to see food sizzle, boil, fry. As I grew older, so did my love for food. I eventually learned that I could do it for a living and set my eyes on becoming a chef. It took a while to get there, however. When I was heading to college, there was not much information about culinary school. Ultimately, I ended up attending the University of Memphis. I had an amazing experience there and after graduating, I got a job that I hated! HATED! I was depressed for months and pretty much only went to work and back home.
After months of this routine, I decided it was time to give being a chef a shot. I quit my job, packed up, and moved to Atlanta to attend culinary school. That lasted only one quarter because culinary school is EXPENSIVE and I already had enough undergrad loans. A few jobs and grad school later, I was living back in Memphis and still not a chef. I grew pretty frustrated until the advice from a chef changed my life. She said just start cooking. Everywhere you go, cook something. Everywhere you’re invited, bring food. Eat food. Talk about food. Learn food. Eventually, something will manifest from that. I hopped off the phone with her and immediately called a friend who had an event coming up in Memphis. I offered to cater free of charge. My friend accepted and I catered my first event. I did so well that people started calling me to cater. Its eight years later and clients have not stopped calling. I grew better, learned more, worked hard and now my career as a chef is taking me places I could not have ever imagined.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It has not been a smooth road. In fact, each phase has presented uniquely new challenges. First, I knew nothing about being an entrepreneur: business license, insurance, taxes, staffing, etc. I knew nothing and had to learn FAST. Eventually, I had to learn about investors. From there, I had to learn about the varying styles of catering and which styles I thrived at best. I had to learn about menu development, pricing, food sourcing, etc. You name it. I literally had to learn it quickly. This was not a smooth process. I took on events I wasn’t ready for just to learn. I lost money because I had not yet learned. There have been times when my brand was thriving and my pockets were empty. There have been times where everyone on my team got paid except me. There have been countless sleepless nights. There have been many days I have had to work through the pain. There are so many instances where I did not know how it would get it done but it had to get done. Despite any struggle, it always gets done and generally very well. You literally just have to commit to never stop trying no matter what.
Alright – so let’s talk business. Tell us about D.Arthur’s Catering – what should we know?
I am a Personal Chef who travels the country offering culinary services for small events. These events are generally under 30 guests and are hosted in private residence/rentals. I am the chef who travels to Miami to cook for you and your friends for your 30th birthday trip. I am the chef who cooks an intimate dinner for 2 for Valentine’s Day. I love traveling to share my gift of food. I also do Food Blogging and Etiquette Coaching under my personal chef brand.
D.Arthur’s Catering is a full-service catering company based in Memphis, TN? We focus on large, mostly corporate events. We have done events as large as 800. We have a team of about 30 chefs, servers, and bartenders. Our goal is to elevate the familiar to make your favorite comfort foods gourmet and do to so efficiently.
Friendsgiving is an annual traveling Holiday brunch fundraiser centered around Friendship. We host a brunch in various cities in November and December of each year. A portion of the proceeds go towards charity. Last year, we hosted in Memphis, Houston, and New York. We are already at work to make it bigger and better next year. And YES, Atlanta will be one of the cities.
I am proud of all of this. It has all challenged me as a spiritual being, as a professional, as a creative. Its all required an extraordinary amount of faith and hard work. I do not really focus on being set apart from others. I do the work I enjoy. I create the ideas that are in my heart. I make food I’d want to eat. That’s all I do. It’s worked out.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
SO MANY PEOPLE DESERVE CREDIT… SO MANY PEOPLE
God, My Team, My Family, My Friends, My Clients, My Followers. I literally could not do this alone, not on this alone. So many people have sown into me that it’s overwhelming to think about.
Contact Info:
- Website: www.chefdarthur.com, www.TheFriendsgiving.com
- Phone: 901-300-0026
- Email: info@chefdarthur.com
- Instagram: @chef_darthur
Image Credit:
Essence – My City 4 Ways Featured Culinary Influencer
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