We caught up with the brilliant and insightful Chef Adrian Perez a few weeks ago and have shared our conversation below.
Chef Adrian , looking forward to hearing all of your stories today. What do you think it takes to be successful?
Emotional intelligence is an important ingredient, if not the most important ingredient, in your formula for success. At the end of the day it’s all about people, and knowing that once you’ve reached a level of independence, you have to understand it’s about interdependence from there on out. That’s the notion that we have to depend on each other to get what we want accomplished. So emotional intelligence is key in order to understand people and navigate through this new level of succession. Knowing what motivates others, what inspires them, what makes them get out of bed in the morning, what persuades them, what motivates them, what drives them. All of the factors that help others help us move forward in life, professionally and personally. My mother gave me those tools, the ones that count when it comes to people and relationships. I also think it takes integrity and discipline. My father ran a successful restaurant for 35 years in a small town. He Led by example when it came to showing me what quality was, following through, being a man of my word and What dedication looked like. So many people think it’s necessary to be emotionless or cutthroat when it comes to business in success. But I think we’re learning it’s quite the opposite.
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’m a small town boy born in Beeville Texas. I grew up working in my dad‘s restaurant, Where I learned service to others and how to take care of people working as a waiter, host, cashier, and once in a while jumping in the back trying to make tortillas here and there. When I was 20 years old my dad decided to get out of the restaurant business and sold it. I had to get a job outside of the family workforce for the first time. I got a job at H-E-B and never looked back. I was there for 11 years working my way from slicing meat in the deli in the Beeville HEB becoming a manager at the Cooking connection where the chefs teach you how to cook and sell you really fancy products. I attended culinary school, and somehow landed a job as the MC and radio broadcaster for a drag show at a popular nightclub in downtown Corpus Christi. I was going to school, working 9 to 5, clocking out for my lunch break to cut commercials at the local radio station for the nightclub. It was quite the exciting time in my life. I also made my first TV appearance on the local news morning show Cooking on behalf of HEB . I won free trips all around the world for my sales with HEB. While in Italy sitting in a lemon orchard, it dawned on me that there was an entire world out there and I need to see it. So I transferred from Corpus to Houston. my first week in Houston I made it onto great day Houston channel 11 KHOU and eventually was working on numerous TV stations on morning shows as the chef for HEB. After 11 years I left my safety nets and started my own business catering and doing mail delivery to local gyms. I made it onto the Food Network and competed which was a huge mile stone and lifetime goal for me. And then all of a sudden my life took a dive. I got dumped right after I left my job, ended up sleeping in my car so I can afford rent towards my commercial kitchen space . But I kept pushing forward and because of my customer service and care for people I got a referral to cook for the late president George W. Bush and Mrs. Barbara Bush. I was at the darkest time in my career in life and I have the biggest opportunity coming to me at the same time. It truly saved me personally and professionally and gave me infinite self worth and served as a reminder of where I was and that I was on the right path. I didn’t understand the true meaning and feeling of honor until those unforgettable weeks. I feel blessed to have been able to spend time with them before they passed away as it was right before they did. As a private chef, I offer private dinners in my home or yours, meal delivery to a few clients that I’ve kept private, boutique events mostly with beautiful light bites and charcuterie and seasonal dishes. I also contribute to local news stations all over Texas and gain sponsorships with the privilege to speak about great products that I really do love. Due to Covid slowing down my business I got into acting and have scored some small parts in short films coming down the road here soon. I think what sets me apart and my business apart is a care for people. My passion is people first not food. Food is just a way to connect with people and it makes everyone equal. It’s connecting with others that really drives me and pushes me forward to keep feeding the world. That’s why I love to do TV, because it’s a platform to connect with so many people at once. I most proud of my ability to come through the fire. I was a very sheltered kid, did not know my worth, much less know how to run a business. And I proved to myself that I could survive on my own, make decisions on my own, and be a solution finder. I learn to except responsibility from my mistakes fall on and how to say I’m sorry or I was wrong. I’m most proud of the person I’ve become because of the hardships Lafe accomplishments live achieved But what they have taught me how they have humbled me.
Let’s talk about resilience next – do you have a story you can share with us?
I remember when I realized, as I was finishing up meal prep for the day, but I didn’t have anywhere to go afterwards as far as a home. I had tried sleeping on friends couches, that never panned out well . I was working crazy hours sometimes not sleeping very much at all and that didn’t mesh well with people who worked 9 to 5. So I decided I was just going to sleep in my car or in the common area of my commercial kitchen space. I was already there so much and barely ever left so there wasn’t much of a difference in adding a couple extra days in staying there. I showered at the gym, and maybe a few times in the Mop sink where you dump the mop water. I have to say never in 1 million years today picture of myself being without a home or a place to land. But there I was and it was so. The funny thing is when you ended the situations you never dreamed or always feared of being in, you realize it’s really not that bad or as scary as you thought it was. Now don’t get me wrong it was tough at times and a little bit tough on my ego and pride, but it was liberating to not have to worry about rent for an apartment or utilities for that matter. I was free from social norms and there’s nothing more liberating than not having to care about stuff like that. When you don’t have material objects or possessions to define yourself by, is when you get a chance to see who you really are and you “find yourself” as they say. You have to decide whether you like the person you see in the mirror or not. You see who you really are under pressure or uncomfortable circumstances. You see your true resilience, and we all have much more resilience than we give ourselves credit for or realize.
Have you ever had to pivot?
Well Covid slowed my business down tremendously for over a year. So I took a shot at acting. One thing I realized is as a creative you can pretty much do a lot of things that involve arts, creativity, music, and just self expression in general. I nabbed a couple of parts in some short films and we’ll see where it goes!
Contact Info:
- Website: Completeeats.com
- Instagram: Chefadriantv
- Facebook: Chef Adrian Perez https://m.facebook.com/1023969196/
- Youtube: https://m.youtube.com/channel/UCm7yAMmRyLzgv2qxLPG1Wlg
Image Credits
Chef Adrian Perez