Today we’d like to introduce you to Brittney Valles.
Brittney, we appreciate you taking the time to share your story with us today. Where does your story begin?
In my junior year of college, I needed to make some quick money before graduating with my BA in Business Administration. Hospitality was a perfect match. I took to the work very quickly, really enjoyed it, and wanted to grow fast. I worked for Chef Walter Manzkee at Petty Cash Taqueria in 2014 as a host, and within a month was promoted to Office Manager. When Petty Cash began to open its second location, I had the opportunity to witness opening a restaurant. I began to be loaned out to other restaurants within the sprout group to help them set-up their administrative procedures. I helped with the opening of Otium and Rose Cafe in Venice. In 2015, I graduated from college and worked with Chef Wes and Guerrilla Tacos part-time while still working with Petty Cash. As the operation grew, so did her role. Eventually, Chef Wes gave me the opportunity to be his business partner. By 2016, I left Petty Cash and was working with Guerrilla Tacos full-time. During my time with Guerrilla Tacos, I continued to help as a management consultant for other restaurants up until the opening of the brick and mortar location opened. In 2020, Chef Wes decided to leave Guerrilla Tacos to focus on his family and a smaller operation and Brittney became the sole owner.
We all face challenges, but looking back would you describe it as a relatively smooth road?
I have been through a lot of growing pains. Learned a lot of lessons through my personal life.
As you know, we’re big fans of Guerrilla Tacos. For our readers who might not be as familiar what can you tell them about the brand?
Back in 2012, Chef Wes Avila was between jobs and needed to pay rent so he decided he’d hit the streets and try his hand at making tacos for some extra cash. He set up his cart in front of a coffee shop in the Arts District in Downtown Los Angeles a few days a week. His cart was in demand, but at the time, street vending was illegal. He was constantly being shut down and forced to move. So after a year of cart life and the threat of being shut down for good, he knew he had to go legit. Wes leased a food truck and expanded his reach across Los Angeles. As the menu and locations grew, so did Guerrilla Tacos’ popularity.
By 2015, the business had grown too big for one person to manage so Chef Wes partnered with Brittney Valles to handle the business operations. With Brittney’s contributions, Guerrilla Tacos continued to expand and were now operating seven days a week. They also began to have a booming catering business. In 2017, Brittney began fundraising for the restaurant. They selected a location for the first restaurant just a few blocks away from where the food cart first began. The Guerrilla Tacos restaurant opened in July 2018 at 7th and Mateo. The truck is now fully retired, and Chef Wes never forgets where it all started — with $167 and a small taco cart.
Contact Info:
- Email: [email protected]
- Website: guerrillatacos.com
- Instagram: @brittneyvalles
- Yelp: Guerrilla Tacos
