Today we’d like to introduce you to Peter Tulaney
Hi Peter, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start, maybe you can share some of your backstory with our readers.
True story… 12 years ago, I was gifted a kitchen aide standing mixer from a friend who had won it on a game show. She doesn’t cook and knew I liked to. At the time, I had no ambition of being a professional chef or caterer or ever operating a restaurant. I was, in fact, a child psychologist at the time. The standing mixer came with a meat grinding attachment, and I thought it was hysterical that I can make my own ground beef for burgers – imagine my thrill to know it also came with a sausage stuffer! I started making sausages in my kitchen for fun. I would bring them to friend’s BBQ’s and take pride telling people I made the sausages… no, not cooked them – I MADE them! One summer, I was cooking at a friend’s house, and a guest I did not know asked me if I would be interested in catering his birthday party the following month. I was flattered and agreed. A week before his party, he called me and asked me if I could email him my insurance information and business license… all I could remember thinking was – this guy thinks I’m an ACTUAL caterer! (at the time, I was not). I asked him for a few days to get the info over to him, quickly registered my business, secured an insurance policy, and that day – became a professional caterer.
That’s how I got started… building my catering company was a compilation of risk-taking, saying goodbye to clinical psychology, and, most of all – intensely hard work. The WEHO Sausage Co. existed as a catering company for 7 years. Being that it was a new industry for me – I took every opportunity for work that I was offered. For the bulk of those years, we focused on office lunch catering, with random events peppered here and there. It was an exciting industry; fun and exhausting – and a far cry from life as a child therapist.
Transitioning from being a full-time caterer to a full-time restaurant owner was a bit of a different story. In 2019, I was approached by a commercial real-estate developer with an offer to join in a novel development in Culver City, an area I was not very familiar with. Over the following month, I was introduced to the project more formally. I was excited while at the same time very much hesitant to take on a major development with absolutely zero development experience of my own. There were operational strategies to be developed, fund-raising to be done, permits to apply for, designers to work with, contractors to meet — I was amongst a group of totally seasoned professionals, multiple restaurant owners, and TV personalities, and I felt completely out-classed. Oh yeah… and Covid.
Over the next 4 months, my catering company had completely flat-lined; offices were not meeting in person, and it was practically illegal to gather for an event. I had major development bills and virtually zero income. There was a lingering uncertainty that this project would ever get off the ground with every mention of the spreading disease. I can recall vividly the feeling of apartment life with my wife and 2 kids… the walls never seemed so close.
This project, although a major source of stress, was also a godsent. It was an outlet for my restless mind and body. I would spend hours daily with our contractors, learning about the materials and the basics of building. I gathered a lot of knowledge and developed knew skills over the year. It was fun but agonizing. The project was delayed for months, funding was an ever concern, and I dreaded giving uncertain reassurances to my wife that there would someday be a payoff to all this worry. Strength was gathered knowing that I had two childhood friends at my side throughout the entire process. No matter how long it took to open, we would do it together. Their patience and commitment was more valuable to me than a lifetime of experience.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
In small businesses, there are no smooth roads.
I used to use this analogy with some of the children I worked with… there are limitless formulas to success, you can be successful doing anything – but there is one common factor to all success stories – hard work. If you are willing to do what others are not – then you have got a shot.
I would say my toughest struggle has been opening my first brick-and-mortar kitchen in downtown LA. There are loads of applications, certifications, registrations, restrictions, permits, guidelines, regulations, departments, and fees that need to be understood, satisfied, and paid before you can boil water in this city.
Thanks – so what else should our readers know about The WEHO Sausage Co.?
The WEHO Sausage Co. is located in the Citizen Public Market, a food hall in Culver City. We are proudly one of the original tenants of the development, and through the years, we have developed relationships with thousands of customers and regulars who we truly love to serve. We are craftsmen. We grind and make our own sausages and burger patties in-house. We hand-cut our fries daily, and we scratch-make all of our condiments and sauces. In the spirit of being craftsmen, we also offer an enormous variety of import, domestic, and local craft beer. Over 200 labels available daily if you are counting.
We specialize in burgers and beer. When approached to join the list of chefs in the Citizen Public Market, we were given one simple task — Make the best burger in the entire world. Los Angeles has a huge burger scene. Connoisseurs can enjoy it all from fantastically creative steakhouse burgers to simple but delicious smash patties. We wanted to stand out by making the least original burger – in the best way possible.
Our signature burger is called the Boulevard. A “Bully” is a custom-blend / freshly ground 6oz. Angus Beef patty topped with American and cheddar cheese. Balanced atop a pile of tomatoes, pickles, and shredded Iceberg lettuce. Finished with our “Fancy Sauce” (think thousand islands minus the pickles) and served on a beautifully toasted brioche bun, when assembled – it is art. Original? No… delicious? Come and see for yourself.
What sets us apart? Us – our staff – the people… our commitment to the craft, and our commitment to service. Our love for burgers and beer.
Speaking of beer. Aside from making delicious burgers, fries, and sausage patty sandwiches (we have those, too) – we sell over 200 different beers. We work with our numerous distributors to curate a beer case that boasts not only the yearly offerings from around the globe but also a huge selection of seasonal suds from local breweries. We knew Angelinos loved beer and that people would be drawn to our variety. Sampling beers and beer pairing has been one of the unpredictable highlights to my journey through this all.
The WEHO Sausage Co. is located inside the Citizen Public Market @ 9355 Culver Blvd. Culver City, CA 90232. You will find us in the back – look for the massive glowing coolers of beer. We are open Tuesday – Sunday from 11 am – 9 pm. We offer lunch specials and an all-day happy hour, which encourages customers to mix and match their own 4-pack of beer at a discount. The Citizen Public Market is home to 7 other fantastic food vendors as well as a rooftop cocktail lounge. We have loads of seating options, including high-finish indoor dining, a large rooftop deck, and a backyard patio. Additionally, guests are constantly treated to our nightly line-up of events, including Tuesday Night Pub Trivia, Stand-up Comedy, Open Mic Night, Rooftop DJs, and Live Jazz.
Is there something surprising that you feel even people who know you might not know about?
I am an amateur horticulturist and landscape designer.
Contact Info:
- Website: https://www.thewehosausagecompany.com
- Instagram: @wehosausagecompany
