We’re excited to introduce you to the always interesting and insightful Stephanie Chui. We hope you’ll enjoy our conversation with Stephanie below.

Stephanie, thanks for taking the time to share your stories with us today Coming up with the idea is so exciting, but then comes the hard part – executing. Too often the media ignores the execution part and goes from idea to success, skipping over the nitty, gritty details of executing in the early days. We think that’s a disservice both to the entrepreneurs who built something amazing as well as the public who isn’t getting a realistic picture of what it takes to succeed. So, we’d really appreciate if you could open up about your execution story – how did you go from idea to execution?

An avid hostess and small event planner, I found myself missing a sense of community during the height of the COVID-19 pandemic. Living abroad in Switzerland at the time further heightened this void. Without the ability to gather, I instead began spending endless hours in the kitchen cooking from scratch. In my attempt to bake a polenta pizza, the crusted-on edges ended up being the best part – a crunchy, delicious bite! From this moment on, I began to discover the versatility and benefits of polenta (an Italian cornmeal dish dating back to Roman times) and the potential for a new product. A native Angeleno, I immediately conducted research to peruse the online aisles of local supermarket hot spots like Erewhon and Bristol Farms and observed innovation in the snack aisle but very little in the cracker department. Many crackers contained wheat and/or animal by-products making them undigestible for consumers avoiding such ingredients. I knew that I had the opportunity to create a better cracker that could make hosting a little easier – to create more time making memories and less time preparing for the party itself. Around this time, I was also in the process of moving back to Los Angeles to pursue my MBA at UCLA Anderson and utilize those two years to evaluate if this failed kitchen experiment could become a real business. With a scrappy version of our product, we conducted an in-store proof-of-concept (PoC) to see if retailers would be open bringing us in and if customers would buy us off the shelves. This experience was invaluable as it not only gave us feedback and data that supported pursuing a formal launch, but also how to make the launch even more successful based on real-world insights. 

Clearly it has been quite the journey from an idea in the kitchen to our official launch on August 1, 2023; it reminds me of all the behind-the-scenes work that can go into hosting a dinner party or get-together. When I bring people together as a hostess, I make sure to create an inviting experience with food and drink options for each person’s diverse dietary needs and preferences. Just as I strive for each of my guests to feel welcome and nourished, I created Gourmais™ to offer a treat that everyone could enjoy without compromise. My hope is that Gourmais™ can add a ‘lil glow up to your everyday celebrations in an inclusive and fun way!

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I am the founder and CEO of Gourmais™ (pronounced GOR-MAYZ). Gourmais™ is a premium cracker brand crafting polenta crisps (Gluten-Free, Plant-based) baked into delicious, amaising™ flavors. As the first and only brand using polenta as our “hero” ingredient, we have transformed this gourmet dish into a crispy, crunchy bite. Our innovative polenta base can be safely enjoyed by many as it is inherently gluten-free and plant-based. Its unique crunchy texture offers a versatile, neutral canvas that can highlight a variety of flavors and toppings. Our polenta crisps come in 3 sophisticated but approachable flavors (Herbs de Provence, Mediterranean Sea Salt, and Porcini Mushroom) and are presented in beautiful yet functional packaging whereby an inner drawer pulls out from the carton sleeve into an aesthetic ready-to-serve tray.

How about pivoting – can you share the story of a time you’ve had to pivot?

Starting Gourmais™ is a pivot! In my past life as a management consultant, I partnered with major global organizations to develop and execute transformative business strategies and programs, including product launch planning. I knew that I could apply those skills directly towards leading and launching my own brand, but I had no prior food & beverage or consumer packaged goods (CPG) experience. I have pushed myself to “learn the ropes” of these industries as quickly as possible through self-study (e.g., reading books, conducting online research, listening to podcasts) and relationship-building (e.g., speaking with other entrepreneurs, attending industry events, finding mentors). Little by little, these experiences and conversations continue to build up my knowledge of the food CPG industry.

Have any books or other resources had a big impact on you?

I prefer podcasts over books. My favorite is “How I Built This” because it features entrepreneurs, innovators, and their candid journeys in starting some of the world’s most well-known companies. My favorite episodes are those featuring Sara Blakely of SPANX, Peter Rahal of RXBAR, and Whitney Wolfe Herd of Bumble.

Contact Info:

• Website: www.eatgourmais.com
• Instagram: www.instagram.com/eatgourmais