Today we’d like to introduce you to Hannah Noltemeyer.
Hannah, can you briefly walk us through your story – how you started and how you got to where you are today.
Since my first job at Bruster’s Ice Cream, I’ve always loved the food service industry. In high school, I worked as a hostess at a Mexican restaurant in LaGrange, Georgia where I fell in love with the culture, language, and food. I eventually worked my way up to assistant manager there before I moved on. Restaurants were always a sanctuary for me. I love the hustle and bustle. Cooking has always been a passion so it was a natural progression to the kitchen. While living in the Blue Ridge mountains I managed to get a position in a caterer’s kitchen. I had never actually worked in an industrial kitchen but I live by the motto “fake it, till you make it”. It came very naturally. After a while, I became sous chef; helping with catering jobs. personal chef gigs, and private events. I fell in love with the personal chef aspect and knew I have to pursue a career with that. Upon moving to Atlanta I decided to start my own business! It’s been an adventure and I’m learning a ton. Watching my Mom and Grandmother as a kid I never imagined I’d be here.
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?
All that work in the food service industry has left my back and spine in a mess. Working and standing on concrete floors 10 hours a day can do that to you. Before having back surgery, it was impossible to work but these days, I’m much happier and able to work again. I’m thankful for modern medicine.
Also, the day after we made the move to Atlanta and started my business my step dad had a heart attack and later died. It was challenging to stay focused on my business while experiencing such grief. He would be very proud of me, I know that.
We’d love to hear more about your business.
I am a personal chef, which means I come into your home and cook the meal you’ve chosen, serve it, and clean up after. It’s like having a mini restaurant in your home without all the noise. I love to do intimate 2 person meals for an anniversary or special birthday. However, I also do small dinner parties.
I specialize in fare that I describe as “Mexico City meets the Deep South”. I love the deep flavors of dried chiles accompanied with smoky brisket and creamy grits.
I use ONLY the highest quality meats and seafood.
I am proud that I actually brought this to fruition. People talk about wanting to start a business and they don’t realize what actually goes into it. It’s constant work. You have to be 100% dedicated, every hour of the day.
What sets me apart is how laid back and humorous I can be all the while providing an outstanding meal. My clients often tell me how much they trust my judgments and love to see my dimples. That can be embarrassing and I turn beet red.
What were you like growing up?
Growing up I was a funny kid and extremely mature. I’ve been called an old soul more times that I could count. Must be true. I was a co-captain of the JV volleyball team and president of the Spanish club. I was a very rebellious teenager… I think most chefs share that rebellious quality.
I’ve always had a really great support team and I realized after coming out during the Bush era. I couldn’t ask for a better family. My mother (Tanya McClendon) instilled many wonderful qualities in me. I get my entrepreneurial spirit from both my dad and my (late) step-dad. Marc McClendon, my stepdad, managed to keep his vinyl siding business afloat during the great recession. I can’t imagine how difficult that was.
Contact Info:
- Website: chefhannahnoltemeyer.com
- Phone: 706.302.8217
- Email: chefhannahnoltemeyer@gmail.com
- Instagram: www.instagram.com/decaturchef
- Facebook: https://www.facebook.com/ChefHannahNoltemeyer/
- Yelp: https://www.yelp.com/biz/chef-hannah-noltemeyer-decatur-2
Image Credit:
Chef Hannah Noltemeyer
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