We recently connected with Kristina Compton and have shared our conversation below.
Kristina, looking forward to hearing all of your stories today. Can you talk to us about a risk you’ve taken – walk us through the story?
Building Hilda and Jesse.
We are two queer female women who decided that they wanted to open a restaurant which elevated the daytime meal period. We saw an opportunity to apply the same level of discipline, intention and attention to detail that one expects in the evening at dinner, to daytime dining. In making this decision, we effectively chose to create a new meal period – one that was not easily identifiable and different than what people already are familiar with. In so doing, we have built a new and extraordinary experience with food and hospitality to match. However, expanding the minds of the public and convincing them they need and want what we offer is a huge risk.
It’s taken far longer and been a much steeper hill to climb than we expected. As a result, we have struggled to stay afloat but we’re still here and slowly receiving recognition which brings new business. We are constantly reassessing our business model and make changes according to the trends we see. We’ve been able to achieve great success with our guests and hope to have more and more guests trust us and join us in the future.
Kristina, 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 am the Chef/Co-Owner of Hilda and Jesse. I have been cooking since I was 17 and in the restaurant industry since I was 15. When I started cooking it was not a “well respected profession,” especially for women. I received a lot of criticism for choosing the culinary path. My goal has always been to have my own place and to have the freedom to be myself and cook what I want to cook. It’s crazy to think that it actually all came to fruition! I have always felt the most inspired and at home inside a restaurant.
Hilda and Jesse for me is the ultimate opportunity to showcase my food in a fun, unpretentious and unique setting. Hilda and Jesse brings freedom, creativity and excellence of fine dining to a welcoming neighborhood restaurant.
We call our food modern, #funluxury
How did you put together the initial capital you needed to start your business?
It took almost 4 years and a pandemic to find the funding. Our initial raise was just $250,000. We sold 10 shares at $25K each. For most men, finding that little money is easy. For two women with a different concept, more than difficult. In the end, we had people who were close to us, had eaten our food, worked with us in the past, be the ones to make it happen for us.
We’d love to hear about you met your business partner.
We met at Range restaurant in San Francisco. She hired me to be her Sous Chef at a time when I needed somewhere to land. I never anticipated that we would own a business together down the road at that point.
Contact Info:
- Website: www.hildaandjessesf.com
- Instagram: @hildaandjessesf
Image Credits
Nicole Morrison Timofei Osipenko