Today we’d like to introduce you to Marissa Frye.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I started working in restaurants when I was 18, first in the kitchen doing prep work and as an expo, and then in the dining room as a host and server. I was going to school at the time and realized that hospitality was something I excelled at. I graduated from Northern Arizona University with a degree in International Hospitality Management, and along the way, had the opportunity to intern with Four Seasons, a Convention & Visitors Bureau, and a non-profit as their event planner; I studied abroad in Macau to experience the casino industry.
After graduation, I began a Manager In Training program in Connecticut, then Philadelphia, where I fell in love with food and beverage. After being relocated to California, I accepted a role as Catering Sales Manager. I continued to work in hotels as a catering sales, group sales, convention services manager, business travel manager, and then director of restaurant operations within a span of nine years.
I moved to Atlanta in 2018 to work for the Castellucci Hospitality Group. The time was right to get out of California, with rising costs of living and a general wanderlust. I had known, followed, and respected the Castelluccis and what they were doing, so I was excited to take on a role with them as General Manager. After one year as GM of Double Zero in Emory Village, I transferred to Cooks & Soldiers in West Midtown in January 2019.
Has it been a smooth road?
I graduated in 2009, right when the economy was tanking. At the beginning of my final semester, I was at the top of my class, highly recruited and had four job offers (pending graduation). By graduation time, all but two were rescinded so I had to choose between Philadelphia, PA or Louisville, KY. I had never been to either one but chose Philadelphia because it was a bigger city.
I started selling and working in a bad economy which meant it was hard to prove my worth. I got versatile and learned as much as I could so I could be flexible in the workplace. My job was always on the line, which was stressful. I found myself the youngest, least experienced in every situation, so I made it a point to work harder and longer than anyone else.
What else should we know?
Our mission at CHG is “passionately pursuing the perfect dining experience, one guest at a time”. At Cooks & Soldiers, we are inspired by the Basque region of Spain & France. Our guests receive a unique culinary experience, centered around “pintxos”–the Basque term for tapas, and “asador”–our wood fired grill. Our wine list is rooted in Spain and features some lesser-known varietals.
What sets us apart is our team, and the level of service they execute on a daily basis. We speak our mission daily and deliver authentic hospitality in an unpretentious way.
Is our city a good place to do what you do?
Atlanta appealed to me as having a rapidly growing population, and avid diners. To be a good city for food, you need talent, access to good farmers and producers, and guests. Atlanta has all that, but without the pretentiousness of other “foodie” cities.
The city of Atlanta represents a great place to start out as a restauranteur, as the barrier of entry is lower in Georgia than in other states–as is the cost of doing business in general.
I think we’re going to see discussion of living wage and more focus on long-term sustainability as the city continues to grow. Certain neighborhoods are oversaturated, so I’m curious to see where new “hot” neighborhoods crop up. There is also still a workforce gap, with the need for skilled workers in our industry, and services that cater to our workforce. I’d like to see better partnership between industry, education, and legislation to support a life-long career in hospitality.
Contact Info:
- Website: https://cooksandsoldiers.com/
- Phone: 4049962623
- Email: mfrye@chgrestaurants.com
- Instagram: @cooksatl; @chgrestaurants
- Facebook: @cooksatl
- Other: https://www.opentable.com/r/cooks-and-soldiers-atlanta
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