Conversations with Dennis Michel

Today we’d like to introduce you to Dennis Michel.

Hi Dennis, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory. 
I started my hospitality career as a junior in high school, working as a busboy for a high-end bistro in Ventura County. From there, I moved up to a hospitality position as I navigated through the next best concept at the moment & ultimately landed with w/masters Steakhouse in a Thousand, which ultimately changed my life and outlook on the industry. I started with mastros at 19 years of age and spent a decade with them, developing my knowledge and expertise in the field. During this tenure, I was able to land an opportunity as a server for Thomas Keller in Beverly Hills, a top world-class chef who showcased a top-tier sequence of service. These experiences complimented & polished me to be able to take on outside endeavors with confidence. While with Mastros, I consulted many concepts, looking for Mastro’s way of doing things. One of them being TacosWay for Mr. Gabriel Barajas… He founded a Mexican Food concept with a unique way of doing things, from the ambiance to the experience you received with his array of cocktails! It was something special to witness and great to be a part of. I want to say his allowing me to consult and run his company alongside him really opened my eyes to entrepreneurship in collaboration with the knowledge I already had installed from my years at Mastros and other top-tier establishments. 

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?
Like any entrepreneur, lack of experience, business knowledge, and capital have all been rough patches, but nonetheless, great schooling in the process of the game I’m in. I see now having or investing in a mentor is Vidal!!! 

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I own a Nashville-style hot Chicken Concept in brick-and-mortar and a Mexican Food Concept in Food Trucks! I created two brands and in time through marketing, social media I was able to create a demand for them. I’m in charge of everything from marketing/ promoting/ accounting/ inventory/ staffing/networking etc. etc. Being an entrepreneur in the early stages is a 24/7 job with no days off and most importantly no pay for all the extra hours invested into your business. In time, hard work always pays off, but on the verge of coming up, you will get tested in all aspects! Character, consistency, punctuality, competitiveness, networking, and relationship building, to name a few! I started my business in 2019, and my blessing in disguise came during COVID. You never know when your hard work will pay off, but it’s important to not give up! Ever! 

What were you like growing up?
I remember even as a young kid I was able to premeditate a situation before it became reality. I was always able to orchestrate! Was slick to get or achieve what I wanted. I’ve always had to deal with the best of both worlds, a large group of friends that love me and also groups who disliked me for no reason, maybe it is just my confident personality. The Leo in me makes me go hard for those I love and respect. I wear my heart on my sleeve. I grew up an athlete and carry the competitive spirit. Hospitality taught me manners and the way of life. 

Contact Info:

• Website: www.richieshotchickensfv.com
• Instagram: @yolocupzofficial / @richieshotchickensfv
• Facebook: @yolocupz
• Yelp: Richies Hot Chicken San Fernando

Image Credits
Acorn Newspapers Cali Vibes
Golden Voice
YoloCupz
Richies Hot Chicken SFV