May 1, 2017

Meet Damon Amadi of Dimitri’s Authentic Mediterranean Cuisine & Catering

Local Stories

Today we’d like to introduce you to Damon Amadi.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I, like everyone else, was enjoying the fresh authentic taste of the better “taco guys” that were being seen at private events around town. When it came time for me to host an event of my own, I decided to change it up a bit and find a Mediterranean version of the same but to no avail. That’s when I first thought of combining my passion for food and entertainment (it is after all a sort of a show as well) and providing this option for local private and corporate events.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I think starting anything from scratch requires patience and the ability to work out both expected and unforeseen issues. With Dimitri’s, it started from designing, purchasing, and/or fabricating the cooking equipment and prep table. The vendor of our vertical grill for example, had little experience with an outdoor and portable operation like ours. Next was the prep table which needed to be both health code compliant and portable enough for smaller events when only my wife and I may be present. This one we had to make ourselves as it wasn’t found at our local restaurant supply warehouse. I’m happy to say, however, that the project took shape quickly and pretty much as planned. A tasting we held early on, helped us work out the kinks and sort of fine tune the mechanics of the operation. That had us pretty much prepared for the first actual catering gig and we’ve had great response since then. The one ongoing hurdle is that we are a single crew operation (I myself am present at every event and would like to keep it that way) with just a few extra members who are familiar with the food and the routine. This means we sometimes have to turn down events if we are already booked or if the number of guests are higher than what my usual team can handle.

Dimitri’s Authentic Mediterranean Cuisine & Catering – what should we know? What do you guys do best? What sets you apart from the competition?
In short, we take the sights, smells, and tastes of a spit grill used for our beef/lamb gyros and/or griddle used for our chicken shish-kabobs to private and corporate events with around 30-90 guests. Our menu is sort of a hybrid so clients more exposed to this cuisine will recognize Greek, Lebanese, and Persian dishes/flavors. This gives us a lot of flexibility so once both a potential client and I feel like we would be a good match for each other, I make sure to discuss and explain all options. I used to not want to get involved in menu decisions but I’ve noticed that most people appreciate additional insight and opinions on which dishes work well together or which ones might not be recommended for particular tastes.

Ultimately, it’s about great food that is familiar enough but a little different from what most might be used to at a private event. The bonus is having meats cooked onsite on a vertical spit broiler and/or a griddle. Hopefully, the final result is something guests can remember and talk about.

What is “success” or “successful” for you?
Dimitri’s is first and foremost something I’m passionate about so the conventional definition of “success” is probably not applicable for me. I’m actually involved in a couple other businesses where I spend my time and effort pushing for profits but I get to really enjoy the routine and the process with Dimitri’s. It’s a lot of hard work but it leaves me feeling just the right type of tired…not spent. All my life I had heard about people doing what they love and the concept was starting to sound like a fable so being able to enjoy something of the sort for myself is my definition of success here.

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