Today we’d like to introduce you to Richard Miley.
Hi Richard, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Joined the Marine Corps in 1998 out of High School. Got back from Afghanistan in 2003 and finished my enlistment in November of 03. Moved to Georgia on Feb 04 and started waiting tables. Thought the guys in the kitchen were having more fun so I started Culinary School in November 04. After Culinary School moved back to Arizonia in November 05 to start cooking professionally at The Fairmont Scottsdale Princess. Moved back to Georgia in November 06. Line cook job in Lawrenceville for a couple of months and got offered an Executive Chef Job for Urban Flats in Snellville and Atlanta. Didn’t like where they were heading and took an Executive Sous Chef job in Buford at Sperata for about 9 months. After that was offered a GM position in Monroe to redo a Steakhouse. Started working my first project and Opened Chops & Hops in Watkinsville in January 2010 on my 30th birthday as Owner/Executive Chef with amazing business partners. Three years opened my second concept restaurant Catch 22 Gastropub in Athens. Sold my first restaurant about eight months later. Opened a 2nd Catch 22 Gastropub in Helen Ga in 2016, then a 3rd in Mt Juliet Tennessee. Closed Helen (not a mistake but a learning experience) Bought a food trailer when Covid reared its head to run it in the Oconee County neighborhoods selling tacos during quarantine. Traded my % of Mt Juliet for part of Athens, bought the rest of it and now 100% owner at Catch 22 Gastropub in Athens. The others have since closed except Chops & Hops (Currently 13 years old) and couldn’t be happier. My staff and guests definitely make a dream come true. A little attitude, personality and giving of zero “f*ck’s” standing by my product 10 years later and still going. Can’t stop this train. A Skydive Instructor at Skydive Monroe on the Weekends for now. Travel as much as we can with my beautiful wife to see this small world. A couple of kids who are almost out of the house Freeeeeeeedooooooooooommmmmmmmmm.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Everything has struggles. People who want to talk shit about locations, it’s not going to work, to progressive for here and you need to do this. Stuck by my guns and prevailed. You can’t talk like that. You cant do this. You are not allowed to respond to me on Yelp/Facebook/Trip Advisor like that (Don’t Start no shit won’t be no shit) I do me. Not the correct way but definitely not the wrong way.
Alright, so let’s switch gears a bit and talk business. What should we know?
Food. Our food style and quality set us apart. This new way of cooking that these other chefs are now getting into we have been doing it for years. Leading the charge.
Do you have any memories from childhood that you can share with us?
Leaving the house and Joining the Marine Corps, getting away from California to do my own thing. Never looking back.
Contact Info:
- Website: www.catch22gp.com
- Instagram: @catch22gp
- Facebook: www.facebook.com/Catch22gastropub
- Twitter: @Catch22gp
- Yelp: Catch 22 Gastropub
