Today we’d like to introduce you to Oscar Muñiz.
Oscar, please share your story with us. How did you get to where you are today?
My story begins with my grandmother being the lady from “el barrio” in Rincon, Puerto Rico, who took care of everybody in our family and in our neighborhood. We were the type of house where everyone would be invited in for a cup of coffee and a chat with grandmother, Doña Petra. I was her oldest grandson and would eventually end up taking care of her. She taught me what it was to make any dish taste amazing. I was the teenager who would invite all my buddies over for breakfast before playing baseball and make egg sandwiches for everyone. Growing up, my family did all the cooking for family and friends. Back then, there was no such thing as fast food or already made food. Everything was made from scratch. When I went to college, I started working at a Pollo Tropical (Rotisserie chicken style).
Not before long, I had 120 chickens on the grills and taking orders. I owned a bar at 23 years old. On 2002, I headed out to Montauk, NY. Started as a prep cook, moved to fryers, then the grill and finally the line. In 2005, I was named Executive Chef at the Shelter Island Chequit Inn, where I was mentored by the French Laundry’s sous chef, Jeffrey Slade. I was traveling from Puerto Rico to New York during the seasons for eight years and worked in a few different places and had great mentors as was Matthew Murphy, who taught me everything about French and Mediterranean Cuisine. I decided to stay on the island in 2009 and was hired by Niche, a small boutique restaurant by the beach in San Juan. It was mine to design the way I wanted. That restaurant became #4 on Trip Advisor in my time there. We became popular among celebrities and politicians. I was later called by the governor’s mansion to offer me a chef position. Cooked for the governor, his family and guests. After eight months, new partner and a new baby, I got an offer to go back to New York and moved there with my family. After a cold, long winter we decided to move to Atlanta to get away from the cold and closer to my wife’s family. I worked for four years with a large scale catering company.
My wife encouraged me to think that it was time to branch out on our own and start our own business. I started finding catering gigs on the side, she put all the paperwork together and a year later we opened Sabores. Sabores is a place where I can put all my culinary experiences on the plate. You find authentic Puerto Rican food and creative fusions with International cuisine. We are heavy on fresh seafood and have a full rum bar. It is a real challenge and a great accomplishment to start a business, let alone maintain it. We have put our heart and soul into the restaurant. Our customers consistently tell us that they love the decor, the ambiance and the friendly family feeling at our restaurant, and of course that the food is great and that always makes my day.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
The business was actually started with money made from catering. Money made was money invested in the business. It took us a year to get the place open while paying rent and doing all the construction. We made a kitchen from scratch. Literally, an empty space. The inspections were brutal. We had to work really hard in the first year to have our cooks be consistent in the kitchen, get protocols in place and hiring people was especially hard. Either because they wouldn’t show or they didn’t have the work ethic or experience. We’ve become really lucky In the past year to find a great team of local talent that understands our business and what we need in terms of customer service.
We’d love to hear more about your business.
Ultimately, I am a creative chef. Known for creating new dishes or concepts with everyday ingredients. I can cook authentic or upscale or mix a little of both. I change my menus seasonally and sometimes more often than that. I come up with ideas and I have to see them on the menu. As a company, I am proud that Sabores is known all over Georgia. We’ve had customers who drive 2 and 3 hours just to come to our place. What sets us apart is the friendliness of our servers, I personally like to meet the customers and make sure everything great. I also love bartending when I’m not busy in the kitchen. It gives me a chance to interact with the clients and keep the servers on point.
What were you like growing up?
I was always competitive. I played baseball, basketball and volleyball. Baseball was my main sport. I played AA but didn’t get drafted to college in the U.S. because I was too much trouble in the streets. I was a leader but I made sure to take of my family and friends.
Contact Info:
- Address: 185 Veterans Memorial Hwy. SW, Suite 111, Mableton, GA 30126
- Website: www.saboresboutquecafe.com
- Phone: 770-693-0437
- Email: sabores@omcatering.com
- Instagram: #saboresboutiquecafe
- Facebook: Sabores Boutique Cafe
Image Credit:
Kvision, Candace Wheeler
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