Today we’d like to introduce you to Reginald Stewart.
Hi Reginald, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I have always had a passion for the culinary industry. I remember as early as ten years old watching cooking shows like Emeril Lagasse and being so enticed. There was a lot of time spent in my mother’s kitchen concocting hardly eatable creations. My family and I still reminisce and laugh about those times. Little did I realize then that this was the beginning of my food-creating journey. Fast forward to about 2016, I’m married for about a year and enrolling in culinary school. About a month later, I’m applying for a prep cook position at one of Riverside’s most popular concert venues.
While by this point, I had a few years of experience in the kitchen, this job would prove to be what propelled me into what Chef2TheBone is today. I teasingly consider my time working at the Riverside Municipal Auditorium as a boot camp. There was a lot learned early there. As I was quickly promoted, my entrepreneurial-driven wife Chave continuously expressed how we could use my talents to start our own company. Eventually, I trusted her vision and intuition, and we started Chef2TheBone. With the support of close friends and family, we sprung into it. Through the loss of my mother-in-law, we began to book numerous public events, private catering, and special occasions. We started serving everything from soul food to fusion tacos to sliders, trying to find our niche. Through the pandemic, we even delivered meals twice a week to our customers. As we grew from 10-15 orders a day to 60+, we quickly realized that the company outgrew our house. Still the middle of the pandemic, me and Chave were volunteering with one of those close family friends.
While passing out food boxes at Second Birth Church, I noticed a perfect place to offer the area a coveted part of my childhood: fried fish. Growing up in South Carolina, I never forgot the habitual fish fry places like churches or youth programs would have as fundraisers. We reached out to the church for the opportunity to pop up in their parking lot. They graciously approved our use of the parking lot. After about a year of doing pop-ups there, our supporters anxiously encouraged us to open a brick and mortar. Months were spent looking for the perfect location. We were gladly surprised when more close family and friends offered us a wonderful location in Corona for our Chef2TheBone Fish Fry and More location.
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?
It has definitely been an uphill battle. This industry is not for the weak-hearted. Jumping full fledge into entrepreneurship has proven to be quite a feat. We’ve spent our last and took losses on multiple occasions. Learning to properly source and obtain funding has been difficult. Financing is an important part of maintaining a brick and mortar. With so many moving parts, securing monetary support is what helps the brand continue growing. Coming into the industry, we originally just hustled our way through. Now, we’re a lot more conscious about managing our income. Our new accountant is meticulous with what the company generates, thus giving us the financial strategy we lacked in the past.
As you know, we’re big fans of Chef2TheBone Fish Fry & More. For our readers who might not be as familiar what can you tell them about the brand?
Chef2TheBone Fish Fry and More is the place to be in the Inland Empire if you are looking for authentic southern-inspired cuisine. We specialize in everything from fried catfish to blackened salmon. Customers boast about our house-made sides like mac and cheese and collard greens. Our scratch-made hot sauce, tartar sauce, and cocktail sauce are what set us apart from most typical fish fries. As a brand we pride ourselves in outstanding customer service paired with a food that satisfies the soul. On the wall we proudly display our motto “Blessed and Highly Flavored”. Chef2TheBone is built on the backs of heavenly ancestors along with loved ones still here with us.
What do you like best about our city? What do you like least?
What I love about LA and southern California in general is the endless opportunity here. Everyone is moving and shaking, and there’s plenty to strive for. Visiting LA during my childhood always blew my mind. Watching how everything moved, and all the different cultures encouraged me toward entrepreneurship. While we operated and built our brand in the Inland Empire, I still appreciate those trips to the big city. I’m sure most people will agree that one of the worst things about LA is the cost of living. Growing up in South Carolina and then moving here gave me the understanding that you have to pay to play.
Contact Info:
- Website: https://www.chef2thebone.com/
- Instagram: https://www.instagram.com/chef2thebone/?hl=en
- Facebook: https://www.facebook.com/Chef2thebone/
- Yelp: https://www.yelp.com/biz/chef2thebone-fish-fry-and-more-corona-2
