Today we’d like to introduce you to Reto Biaggi.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I decided at age 12 that I would be a chef. So each summer, growing up, I spent a month in a different kitchen, and I loved it more and more! After graduating from hospitality management school in Switzerland, I worked a few management jobs, but was not satisfied, until I started cooking again with my personal chef business. That was 20 years ago, and since, I have opened a gourmet catering company with 10 employees. We specialize in great food and friendly service.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I started as a personal chef, with a fairly limited financial risk, and grew from word of mouth because of the quality of the food and service. It was so much work for the first 3 years when I opened the commercial kitchen that I had thoughts of quitting. But I kept on cooking and eventually things got smoother and easier financially.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
What sets me apart is my team. I am surrounded with talent. And all I have to do is use it. We have very low turnover, we have been working together for an average of 10 years, and I can easily go on vacation and know the business is taken care of. I trust my team to carry out any of the jobs we are given.
Contact Info:
- Website: https://www.retoskitchen.com
- Instagram: retoskitchen
- Facebook: retoshomecuisine
- Yelp: retos-kitchen-greensboro
