Today we’d like to introduce you to Bundy Tweedy.
Hi Bundy, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
From Baltimore, I grew up with my mother. Learned how to cook for myself at a young age because she started working two jobs when I got to the age I was able to be home alone after school. Most of the time I had to cook for myself because school lunch was horrible so most of the time it was a cup of old bay fries, apple juice and some butter crunch cookies until I got home. My first job ever was Wendy’s even tho technically I wasn’t old enough to work but somehow got a work permit from school anyhow yea I loved that job, a lot of life lessons I learned in that kitchen. Now that I think about every stage of my life since high school I’ve had a job in the kitchen. College, where I majored in physical therapy, I worked in an old-school Italian restaurant where I learned how to make a lot of dishes from scratch. My brother Jesse Sealey taught me how to make the best curry and rice that I still make til this day. I use to sell plates on campus to pay my electricity bill for my off-campus party.
After college, I moved to the Dc / PG area where I met my mentor JR Robinson of Kitchen Cray and business partner Kyle Harison of UrTopShelf. That’s where I was able to refine my skills learn new techniques and learn more of the business side of cooking, they definitely taught me the game. My biggest opportunity was being able to cater at a venue called Big Chief, that’s where I really gained my confidence I don’t know why I was just always so surprised how many people said they love my food. When corona popped up everything shut down in the DC / Baltimore area so I took my talents to Atlanta because it was one of the few cities still open and I saw an opportunity. One random weekend my business partners Kyle and Josh Homles of RealChefHomlez took a trip to do a pop-up, The energy I felt from the customers we had, I just knew moving to Atlanta would be the best opportunity to grow. That’s when my craft just dramatically improved with my private dining and premium catering services. I’m just so grateful and appreciative to all my clients that turned into family or great friendships, they were my biggest marketers and support. I received so many references from a client’s kitchen I’ve blessed once or multiple times.
My time here so far I’ve networked with so many great-minded folks who are driven to succeed, I just love the hustle energy of Atlanta. So I’ve been here for about two years now, at this point I feel comfortable enough to walk in any kitchen and be comfortable enough to take over, I’ve done a couple of restaurant/lounge consultations so far that were great lessons about the lil details it takes to be successful in the food/liquor industry. Every day I’m just wanting to learn more and be great to give my clientele the best service and quality food art.
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?
Life was pretty normal till my mother passed from breast cancer my sophomore year of college. Living situations and money have been my weakness to my own fault. But the way I see life, everything happens for a reason.
Alright, so let’s switch gears a bit and talk business. What should we know?
I’m able to create an intimate dinner for two or premium catering for 100 guests. Over the years I’ve built some great relationships with chefs all over the country to the point I can get a booking in any city and if I need extra hands, I feel like I already know who to call to help me. Folks always ask what’s your specialty or what’s your favorite food to cook and really don’t have a clear answer because I just have a passion for making any meal really, it can be a salad or some rice and I’ll be excited. I always tell clients my menu palette is wide open because I feel comfortable enough that I can make any dish. But since I’m from Baltimore, I just say Seafood to keep the conversation going. I believe one thing that sets me apart from others is my ability to come into a client’s home and just give that comfortable feeling, most people have told me that I’m the first person they’ve hired for private chef services and just how smooth everything goes.
Also for some reason folks be out here not seasoning they food, I just don’t get it. People always ask me if I’m from Louisiana because of how I season my food, I don’t know I just always like a lil kick you know. I’m most proud of my clientele retention, I have so many folks that have just been supporting me and my business so many times in my short amount of time. I’ve been working for myself for about only five years now. I feel like I’m still new to game and have lots of room to grow. With me, my clients always know they’re going to get great customer service and quality food art every time. I offer private intimate dining and premium catering services. Restaurant and lounge back of house consultations and menu development. I always offer meal prep services but for some reason, I’m not big on my folks eating food that made days ago, I love them to eat fresh.
Do you have any memories from childhood that you can share with us?
Being in the kitchen with my mother granny and aunty. I think my lack of wanting to fry food is that one time my granny was showing me how to fry pork chops and grease popped up and smacked me in the eye, that definitely scarred me for life. I remember the first meal I ever made my mom after she came home one day from working a double, it was some cordon bleu I threw in the oven, some egg noodles with butter salt pepper butter cheddar cheese and some string beans from the can I sautéed in a pan. Making that meal for her gave me a great feeling of gratitude.
Pricing:
- $500 minimum
Contact Info:
- Instagram: @bundysbistro
