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

Alright, Brandt thanks for taking the time to share your stories and insights with us today. Being a business owner can be really hard sometimes. It’s rewarding, but most business owners we’ve spoken sometimes think about what it would have been like to have had a regular job instead. Have you ever wondered that yourself? Maybe you can talk to us about a time when you felt this way?

I am, without a doubt, happier as a business owner. The sense of purpose and control I feel in shaping my own path has been incredibly fulfilling. These days, I rarely wonder what it would be like to have a regular job. My energy and focus are so deeply invested in driving my business forward that the thought barely crosses my mind. The challenges of entrepreneurship, though demanding, keep me motivated in a way no traditional job ever did.

The last time I seriously considered the alternative was back in 2022, when I was working at a winery and distillery. I mostly remember learning the wine blending process, while also exploring distillation, cider making, sanitation and even picking up some minor forklift skills along the way. While I valued the experience and gained a lot of knowledge, there was always a nagging feeling that I had more to offer. I wanted to create something of my own rather than contribute to someone else’s vision. Stepping away from the food world for a brief time ultimately reignited my passion for it, reminding me that cooking not only served others but also fulfilled me in a way no other work could.

Since taking the leap into entrepreneurship, I’ve realized that while running a business brings its own pressures, the personal growth and satisfaction far outweigh the disadvantages of working for someone else. It’s not always easy, but I’m far more energized by the freedom and responsibility of building something truly my own.

Brandt , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My name is Chef Brandt Bishop, and I’m the owner and creative force behind Best Slope Culinary and Best Slope Pizza. My journey into the culinary world has been shaped by a lifelong passion for food, community, and creativity. After 15 years of working in the food industry, a brief stint at a winery and distillery reiterated to me that my heart belonged to cooking and hospitality. That time away from the kitchen helped me realize I am at my happiest when serving others, and I needed that connection with my community.

Best Slope Culinary was started in 2022 as a way to bring a more personal, intimate dining experience to the Western Slope. Through curated prix-fixe dinner collaborations, private chef services, and pop-up dinners, I aim to create memorable meals that tell a story through thoughtful, locally inspired dishes.

Best Slope Pizza, on the other hand, was born in 2023 from a love for simplicity and quality. Specializing in sourdough Neapolitan pizzas that balance tradition with bold, innovative flavors, each pie is crafted with the same personal touch and attention to detail that defines all my work.

What sets my work apart is a deep-rooted focus on craftsmanship, connection, and using the absolute highest quality ingredients we can get our hands on. We strive to serve you products that were sourced with integrity, ensuring that every bite reflects our commitment to quality and respect for the ingredients and producers behind them.

The problems I solve go beyond just providing a meal. I aim to offer stress-free, elevated dining experiences where clients can truly relax and enjoy the moment. Whether someone is looking for a private chef to create a special dinner in their home, a unique catered event, or simply the best pizza they’ve ever had, my focus is always on delivering quality, creativity, and personal care.

I’m most proud of the relationships I’ve built through my work. From collaborating with local farmers and producers to becoming a trusted culinary partner for families and businesses in the community, I’ve seen how food can be a bridge to stronger connections and lasting memories.

For those discovering Best Slope Culinary and Best Slope Pizza for the first time, I want them to know that my work is driven by a genuine love for the craft and the community I serve. Every meal I create is an extension of that passion, and I’m committed to making every dining experience feel special, whether it’s a family dinner, a celebration, or a simple pizza enjoyed with friends.

How do you keep your team’s morale high?

In my experience, managing a team and keeping morale high starts with leading by example. I make it a point to show the same work ethic, attention to detail and respect that I expect from my team. Consistency and integrity are essential. When the standard is clear, it becomes easier for the whole team to align with it.

Open communication is another key factor. I’ve learned the importance of making sure everyone feels heard, whether it’s through regular check-ins or just being approachable day to day. It’s about creating a space where team members feel comfortable sharing their ideas, concerns, and feedback without fear of judgment.

I’m also a big believer in recognizing and appreciating hard work. Even small gestures like a genuine “thank you” or acknowledging someone’s effort during a busy service can go a long way in making people feel valued. At the same time, I focus on empowering my team by trusting them with responsibilities and giving them space to grow rather than micro-managing. When people feel ownership over their work, they tend to show up with more pride and care.

Another piece of advice I stand by is maintaining a positive, supportive work environment. That means ensuring people have the tools they need to succeed, fair scheduling, and mutual respect across the team. I also try to be proactive in addressing conflicts directly but with empathy. Letting tensions simmer only hurts morale.

Ultimately, I believe morale thrives when people feel they’re part of something meaningful. Whether we’re crafting a beautiful multi-course dinner or serving a perfectly charred Neapolitan pizza, I remind my team that their contributions are part of creating experiences for our guests. When that purpose is clear and everyone feels valued and supported, the energy just hits different, in the best way.

Does your business have multiple or supplementary revenue streams (like a ATM machine at a barbershop, etc)?

I think of my business model as a wheel with multiple spokes, each playing a vital role in keeping the business moving forward. I weave together ticketed dinners, pop-ups, catering, and consulting services as interconnected parts of my business. Each one serves unique purpose while complementing the others, creating a more sustainable model that helps me navigate the challenges of operating in a rural area.

Living and working in a smaller community requires a level of adaptability. A single revenue stream can be limiting, especially when seasonality, local demand and logistical constraints come into play. By diversifying my offerings, I’m able to stay creative while meeting the needs of my community in multiple ways. Ticketed dinners and pop-ups allow me to bring unique, curated experiences to the Western Slope, while catering offers a more personalized touch for special occasions and events. Consulting, on the other hand, gives me the opportunity to share my expertise with other businesses and help elevate the food scene in the region.

These spokes don’t just provide financial stability; they also keep me creatively engaged. Each outlet allows me to work with different ingredients, settings, and audiences while staying true to my core values of quality, craftsmanship, and connection. This approach helps insulate my business from the unpredictability of rural markets and ensures I can continue doing what I love: serving memorable meals while staying deeply connected to my community.

Contact Info:

• Website: bestslopeculinary.com, iwantza.com
• Instagram: bestslopeculinary, bestslopepizza
• Facebook: https://www.facebook.com/bestslopeculinary/

Image Credits

Sky Lahood