Conversations with André Griffin Jr.

Today we’d like to introduce you to André Griffin Jr. 

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
While attending Penn State University during my freshman year, my culinary journey started due to health scare. As a result of a poor and unhealthy diet (fast food, alcohol, and so on and so on lol), I found myself hospitalized for 3 days with pancreatitis. During my recovery, I had to eat a very strict diet which consisted of no fried foods, no bread, no dairy, and no unhealthy snacks for the next few months. All this happened just 3 weeks before Thanksgiving break. Just imagine not indulging in your favorite foods during the holiday season. I know, that sucks right? Not only did I have to figure out how I was going to survive college with these new restrictions but, how I was going to maneuver through life. I was overwhelmed and stressed. My whole world changed right before me. Me being hospitalized also influenced my friends and made them aware of their eating habits as well. 

After the health scare, I knew I wanted to learn more about food, but I also was interested in learning business. So, the only option that allowed me to study both was hospitality management. Part of the requirements upon graduating was to work 1,000 hours in the industry. I decided to take the culinary route. My first job, I worked as a food service worker in the cafeteria. A semester later, I leveled up and worked as a banquet cook at the school’s four-diamond-rated hotel until graduating. I continued to challenge myself by outdoing myself with jobs every summer break to rapidly gain experience. During summer breaks I worked as a galley cook for a charter cruise line. My junior year, I was blessed to have the opportunity to partake in a semester-long culinary internship in Las Vegas, NV with Caesar Entertainment. 

Upon graduating, I’ve worked at a few companies as a Food & Beverage Manager. I’ve worked in higher education, amusement parks, hotels, and hospitals. I thought it was the career I wanted but it was making me miserable. I stressed out and ultimately, I wasn’t able to be creative. Plus, I hated being the only person of color in management. I quit my last job to pursue my dream of becoming a chef and a business owner. I didn’t know which direction I wanted to go in so I started doing a bit of everything and started eliminating things along the way. I tried meal prepping, catering, and even selling food out of my apartment. As an African American chef, it’s easy to box yourself in and only cook soul food because that’s what a lot of us grew up consuming. I wanted to put my skill on display and introduce people from my community to all the styles of cooking I’ve learned. I wanted to show them a different way of eating healthy; that healthy foods can be just as delicious and flavorful without being heavily seasoned or fried. 

At Enchante Hospitality, we offer private dining services for those who are seeking more of a personal and tailored experience that restaurants don’t provide. What’s the point in creating a dope vibe if the food is subpar? My company focuses on all the small details to ensure all guests are having the best experience ever. I pride myself knowing that I am hand-picking only the best ingredients from my clients. I locally source all the food even when my team and I travel to other cities, states, and countries. It’s important that we support local mom & pop stores when we can. 

Overall, I am happy how far I’ve come and what I’ve accomplished in such a short time. I know there is more in store for me as I continue to build this empire. I’m excited for all the things I will get to experience in 2023. 

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?
It has not been a smooth road. Entrepreneurship challenges you in some many ways. There is a lot of struggle along the way. There’s been a plethora of times when I just wanted to quit because business was slow, or I wasn’t making enough money to pay my personal bills. But there is lesson in every struggle. I’ve learned if you want it bad enough, the you would make the proper adjustments needed to excel and more the business forward in the right direction. 

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?
As a chef, I view myself as an artist. I make edible art. I specialize in building community through food. I am most proud of the partnerships I was able to establish with restaurants who have I have consulted for. I think what sets me apart from others is the amount of attention I give to every detail. From the booking experience to executing the event, I am very customer focus driven and I am always going the extra mile for them. 

Is there any advice you’d like to share with our readers who might just be starting out?
I would tell someone who’s just starting out, it does not cost much to start a private chef business. You can literally start by selling food to family and friends. Instagram & TikTok are going to be your best friends when it comes to promoting yourself. You don’t need a gimmick to be successful. Also, get a business coach or mentor to help you navigate entrepreneurship. You’re going to need someone who you can talk to about you business or obstacles you may be faced with. 

Contact Info:

• Website: EnchanteHospitality.com
• Instagram: https://www.instagram.com/chefdreyamz/
• Other: Business Instagram: https://www.instagram.com/enchantehospitality/

  

Image Credits
Davon Gaskins