Today we’d like to introduce you to Veronica Velez.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Chef CutiePie is a Hospitality-lifestyle brand I’ve created. My deep appreciation for Latin cuisine was developed at a young age. Born to Puerto Rican parents from Mayaguez and raised in New York- City, the city that “never sleeps”, I was exposed to a variety of foods that fueled her lifelong passion for cooking. My enthusiasm for hospitality and culinary curiosity began at age six when I was making pancakes for my family breakfast. It was here, in the kitchen, that I developed my creativity, spirit, and passion for culinary arts. I believe that the memorable parts of life all come back to food, family, and fun, and it is because of this that my tagline became, “Your abuelita just got younger”.
I am the epitome of a professional woman who was drawn to pursue my passion while reinventing myself. With a background in Real Estate and a degree in Hospitality Management, I satiated the desire to build on my entrepreneurial and managerial pursuits. Finding it absolutely impossible to ignore my passion, I accepted a position with BR Guest Restaurants in New York City. Having always possessed a “can-do” attitude, I used this to learn as much as I could while assisting executives, maintaining the online store, processing orders, and managing Customer Service. This transcended into a managerial role, adding the responsibility of maintaining the entire restaurant group’s licenses and permits, managing construction projects, and more. After several years in management, she joined the NYC Mayor’s Office helping restaurants get their doors open, then moved on to Hospitality Powerhouse Union Square Hospitality Group and now resides in Atlanta as General Manager at a restaurant in Midtown as well as still catering to the Puerto Rican community, especially vegans! I have created vegan coquito and Pernil that are a Holiday must-have.
Over the years, Coquito has become my signature. Creating the Cafe Bustelo Coquito and Vegan Coquito has brought nostalgic memories to everyone who enjoys is all year round. Breaking through to audiences with Coquito allowed me to expand my catering and pop-ups, especially after covid. The world may have been home working but my fanbase was cooking! With the creation of Salsa Sundays during COVID, I brought home cooking to those that couldn’t go home to abuelita’s house. Salsa Sundays was a live cooking show every Sunday at 7pm. I’d post the grocery list Friday and we’d all cook together.
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?
The road has not been easy! I think the more I learn about restaurants, the harder it becomes to open one. Restaurants are one of the most expensive build-outs as far as construction and the profit is not great. But where your heart lies is always what will make you happy. I will never give up opening a brick and mortar. My dream would be a Cuchifrito, like East Harlem in New York City. Where you walk by and come in purely based on the smell of the food cooking.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Working in corporate positions for the best restaurants in New York City and Atlanta has taught me that I love opening restaurants. From the bare steel structure to the first day of service. There is something in my heart that loves seeing months of hard work to build something from concrete to an EXPERIENCE. Food should bring people together, make you smile and bring back the memories of love. Working at a restaurant on opening night after countless conversations about menu design, color scheme and hiring staff is priceless! It’s like the first sight of your baby.. then the first time your baby takes steps. My son is now 19 and the day he graduated high school it was like our lives flashed before my eyes and I took a breath and said “we did it!” That’s what opening night feels like! The joy on people’s faces eating great food, softly lit by the lights that were strategically placed.. heaven!
Do you have any advice for those just starting out?
Keep going. Don’t be discouraged. If it is in your heart and makes you happy, you have to keep at it even if it’s an hour a week. If you cannot do it full time and have to have a job then the job should offer skills and knowledge you can apply to your business.
Contact Info:
- Website: www.chefcutiepie.com
- Instagram: https://www.instagram.com/chefcutiepie/
- Facebook: https://www.facebook.com/chefcutiepie
- Youtube: https://www.youtube.com/chefcutiepie
