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

Hi Duke, thanks for joining us today. What’s the backstory behind how you came up with the idea for your business?

The Idea for Side Piece has been a long and thought out kind of thing. When we imagined it, it was this risqué brunch theme where Michelin food bet bad manners and early morning food for the walk of shame home lol.

Duke, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I got into food and bev after a failed football career. I realized I was never going to make the money I wanted working on motorcycles and crime doesn’t pay as much as the bill collects so it was time to straighten life out. I’ve been extremely blessed to be able to share my evolution with people and my love for food.

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

Kris was a great guy, we just happened to cross paths through a mutual friend and food vendor. We had a few meetings and he brought me on board to help fine tune his restaurants in his group while we build Side Piece in Park Circle. He’s done a ton of hands on work for himself. He was self made and highly motivated and I loved that energy.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

One big thing I had to take time to break was the rush. Everything in a restaurant as I came up was hurry hurry hurry. Learning to fine tune techniques, slowing down and really embracing the process to deliver a great product was always the goal.

Contact Info:

• Instagram: @chefdukekroger

Image Credits

@hb.digital.marketing

Instagram for HB Digital