We caught up with the brilliant and insightful Jordan Alley a few weeks ago and have shared our conversation below.

Alright, Jordan thanks for taking the time to share your stories and insights with us today. Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea

I enrolled in culinary school immediately after high school, and worked my way up gaining experience in various fine dining restaurants. After a decade in the industry, I found myself weary of working for other’s who didn’t share my high standards. The restaurant industry also didn’t compensate me fairly for my time.

In my youth, I owned a lawn-mowing and t-shirt business, so the idea of starting a “real” business always appealed to me. To explore my options, I worked on a food truck to see what it would be like, then decided to start one myself. With my savings and a loan, I ordered a trailer, drove to Georgia to pick it up, and figured out how to build it out to save costs. I successfully ran a food trailer business called The G Wagon until COVID-19 hit, which led to a decline in available job options like festivals. However, the pandemic also provided a small business loan, which I used to build a new food truck instead of a trailer. I took on the task of building everything myself, from electrical and flooring to cabinets and the hood.

Before finishing the truck, I decided to open a restaurant, seeing the post-COVID period as an opportune time. I called one of my best friends in Charleston, South Carolina, and asked if he would be the chef if I opened a restaurant. Three days later, I called him again to tell him I was opening a restaurant. While completing the food truck, I also began building out the restaurant. I moved my chef/friend Brandon to Colorado, where he lived with us as we worked on the restaurant. We used the food truck for income and managed to open the restaurant a few months later.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

From the age of four, I knew I wanted to be a chef. Despite struggling with ADD and Dyslexia in school, I applied to a hands-on culinary school in Keystone, where I could also indulge my love for snowboarding. In culinary school, I was drawn to the challenging fine dining restaurants that intimidated others. I developed a mentorship with a chef who became a close friend and taught me everything he knew.

After graduation, I moved to Las Vegas, Nevada, to work with Thomas Keller, owner of Bouchon Bistro. Working there taught me that there’s always one best way to do everything and that perfection is key. What sets us apart is our genuine care for our work, the food we serve, and the service we provide. We strive to do our best and create food that tells a story, taking people on a journey with every bite.

With my food truck, The G Wagon, professionalism and reliability were what set me apart from other food trucks. At my restaurant, Stone Cellar Bistro, we aim to create ethically great food by sourcing from and supporting local small businesses and farms. We maintain a laid-back environment, changing our menu monthly and rotating seasonal ingredients.

We’d love to hear about how you met your business partner.

I met my cofounder/ business partner Brandon Kerr working together at Z Cuisine in Denver. We wrote the menu and ran the kitchen together.

Can you talk to us about how your funded your business?

I funded my business with a personal loan from my mentor and friend, Kevin, which I used to pay for my first food truck. My wife, Chelsea Fritts, worked alongside me to help manage costs. During the pandemic, I utilized the Covid Economic Disaster Loan to finance my second food truck. I sold the first food truck and saved the earnings, using the money from working on the food truck to cover ongoing expenses.

To help pay for the restaurant, I took out a personal loan from a family member and periodically secured small loans through Square for short-term needs. This combination of personal loans, and strategic financial planning enabled me to build and sustain my business.

Contact Info:

• Website: https://stonecellarbistro.com/
• Instagram: https://www.instagram.com/stonecellarbistro/
• Facebook: https://www.facebook.com/stonecellarbistro/
• Yelp: https://www.yelp.com/biz/stone-cellar-bistro-arvada

Image Credits

303 Magazine, Brandon Kerr, Chelsea Fritts