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

Abyssinia, thanks for taking the time to share your stories with us today Taking care of customers isn’t just good business – it is often one of the main reasons folks went into business in the first place. So, we’d love to get a conversation going around how to best help clients feel appreciated – maybe you can share something you’ve done or seen someone do that’s been really effective at helping a customer feel valued?

Every year around the holidays, I send out handwritten thank-you cards to every client we’ve served that year. It’s a small thing, but it really matters to me that they know I appreciate them—not just their business, but their trust.
Most of our clients book us for special moments, so when we arrive, I like to greet them with a nice bottle of wine or champagne that pairs with their menu. It’s a simple gesture, but it sets the tone and makes them feel seen and celebrated before the meal even begins.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I’m Abyssinia, a personal chef and caterer based in NYC. I started out in restaurants, eventually becoming a sous chef at Dos Caminos, but I realized I wanted more freedom, better income, and room to keep modeling. Being a personal chef was something I’d dreamed about back in college, so I finally decided to pursue it. After freelancing for almost two years, I finally took the leap and launched Chef Abyssinia LLC.

These days, I focus on intimate in-home events, catered celebrations, corporate experiences, and mentorship/consulting for other chefs. I’m also developing a grocery retail line, which I’m really excited about.

What sets my brand apart is the food itself: fresh, healthy, simple ingredients with big flavor, plus a real commitment to sustainability and local sourcing. And honestly, I’m most proud that I’ve built a trusted brand that’s been going strong for almost eight years—and still growing.

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

A big pivot for me is actually happening right now. I’m blessed with a beautiful family — my husband, my 1-year-old, and my 3-year-old — and my time looks nothing like it did when I first started my business. Back then it was late nights, early mornings, no days off, long hours, even the occasional all-nighter. I could pour everything into the work. I simply can’t (and honestly, shouldn’t) operate like that anymore.

After my second baby, I tried to jump right back into “go mode,” thinking I could still do it all. But I’m finally accepting that those chapters served their purpose, and now I have to realign, refocus, and pivot into the season I’m in now. It’s actually really beautiful — I have new pain points, new inspiration, and a completely different “why.” My capacity isn’t what it used to be, but in many ways that’s a blessing. Having a family forces me to slow down. I can’t be on 24/7, even if I wanted to.

And that stillness… it’s healthy. In the restaurant world, you take care of everyone else and forget yourself. I’ve worked 10-hour shifts plating gorgeous multi-course dinners but barely ate anything myself. I’m not twenty-one anymore — what I eat, how I rest, how I treat my body actually matters now. And I have a family that needs me well.

So I’m shifting my focus, choosing work that makes sense for my life, and embracing this “soft life” everyone talks about. Whatever we call it, I want in. I’m slowing down, prioritizing my health and my family, and keeping one thing at the front of my mind: time is money — and I want to spend mine wisely.

How’d you build such a strong reputation within your market?

Honestly, the biggest thing that helped me build my reputation was getting out of my own way when it came to asking for reviews. In the beginning, I barely asked anyone—I think I felt awkward doing it in person, so I just avoided it. But once I started asking consistently, it got easier, and the impact was huge.

As the reviews came in, clients would tell me, “Your reviews are amazing,” or “Your website looks so professional,” and those were the exact reasons they felt confident booking me. It built trust before we even spoke.

Now it’s part of my process. After every event, I send a thank-you email with my Yelp and Google links so clients can share feedback. And at the end of the year, I send handwritten holiday cards to everyone we worked with. All those little touches added up and helped shape the reputation my brand has today.

Contact Info:

• Website: https://www.chefabyssinia.com/
• Instagram: https://www.instagram.com/chefabyssinia/
• Facebook: https://www.facebook.com/ChefAbyssinia/
• Linkedin: https://www.linkedin.com/company/chef-abyssinia-llc
• Youtube: http://www.youtube.com/@ChefAbyssinia
• Yelp: https://www.yelp.com/biz/chef-abyssinia-new-rochelle-5?utm_campaign=www_business_share_popup&utm_medium=copy_link&utm_source=(direct)
• Other: recipe blog
  https://food4foodies.co/

  pinterest
  https://www.pinterest.com/chefabyssinia/