Today we’d like to introduce you to Xavier Chambers.
Hi Xavier, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My story began like most people’s story with a dream or a simple idea. I always wanted to own my own restaurant, however, throughout all the research and upfront cost the amount of overhead was too much for the 25 years old to grasp.
For that reason, the idea was to scale something on the smaller side of things. Understanding the city and culture I grew up surrounded by, Austin is known for the success stories of a few memorable food trucks. I was blessed with a better understanding of how a food truck operates. Throughout this experience, I have so much more love and respect behind the owners and operators who rise to the challenge everyday. My friends knew my passion; they felt it whenever I would speak about food or restaurant concepts. One day, I was asked to provide dinner in celebration for Valentine’s Day. I was ecstatic, the menu had an American Rustic cultural flair with a seafood favorite of Dungeness crab mac & cheese. What I thought to be a simple showcase of my skills turned into the career choice of a lifetime as a personal chef. I was not aware this was the start I needed to grow the business. It was the biggest step in the ultimate goal of establishing. Then we were all hit by the pandemic. Regardless if I was up for the challenge or not, I took a leap of faith and here we are.
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?
The pandemic was a huge obstacle but it was our calling as well. The amount of people needing a personal chef during this time where restaurants were not open to the public was our outlet. How we combatted the challenge was to provide exclusivity. Invite a Private Chef into the comfort of your home to provide a multi-course dinner explaining the culture behind the food which was being prepared. This was the ultimate concept, it was our niche. I, along with my team have been involved with the hospitality and service industry for the majority of our adult careers, so we have definitely had to adapt.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I take pride in the food I present. I try to not just place food on a plate. I enjoy using the plate-ware as my canvas and the ingredients as my paintbrush. I am an artist who creates a masterpiece with each course I do, that’s what sets me apart.
Are there any important lessons you’ve learned that you can share with us?
Take care of the people who helped you get to the position you are in today. Let go of those who don’t have your same vision.
Contact Info:
- Email: info@fusionchamberdining.com
- Website: www.fusionchamberdining.com
- Instagram: https://www.instagram.com/fusionchamberdining/
- Facebook: https://m.facebook.com/fusionchamberdining/
- Yelp: https://m.yelp.com/biz/fusion-chamber-austin
Image Credits
Photography Done by: Linh Le
