Alright – so today we’ve got the honor of introducing you to Andrez Rush. We think you’ll enjoy our conversation, we’ve shared it below.

Alright, Andrez thanks for taking the time to share your stories and insights with us today. The first dollar your business earns is always special and we’d love to hear how your brand made its first dollar of revenue.

My first client outside of friends and family was James Cooper, a fellow entrepreneur and someone I genuinely appreciate for being part of the early stages of my journey.

At the time, I was still figuring things out. I knew I could cook, but stepping into serving a paying client felt different. There were real expectations. James trusted me enough to let me test out my meal prep services with him, and that experience was a turning point for me.

He had a unique palate and specific preferences, so I had to learn quickly how to adapt, customize meals, and really listen to what a client wants. That pushed me to become more intentional with my menus, my flavor pairings, and my overall approach to service.

Looking back, he’s also probably the only client who ever got “founder’s pricing” from me, and I laugh about that now. But in that moment, it wasn’t about the money. It was about building confidence, gaining experience, and proving to myself that I could do this for real.

I remember feeling proud. Like, wow… I’m not just cooking anymore, I’m running a business. That first experience gave me the foundation I needed to grow Drez’s Kitchen into what it is today.

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 Andrez, the owner and chef behind Drez’s Kitchen, based in the Twin Cities. I always laugh and say I have a background in accounting and I hold a MBA in data analytics, and somehow… I ended up a chef. But the truth is, food has always been part of my life.

I grew up cooking with my mom and my older sister, and after I lost my mom unexpectedly, life shifted for me in a big way. Things felt uncertain, and I was trying to find my footing again. During that time, I started selling meals at church on Sundays just to make some extra money. I didn’t realize it then, but that was the beginning of everything.

From there, I began meal prepping for my first client and eventually was given my first catering opportunity through my church. At that stage, I was still working full-time as a Senior Financial Analyst, so I was balancing both worlds while trying to figure out what this could really become.

One of the things I’m most proud of is how I built my early client base. I would package meals and literally walk into salons, barbershops, and beauty studios introducing myself and offering food. I did that consistently for weeks. Then I stopped showing up for a bit, and when I returned just to check in, people were asking where I had been. That moment showed me the power of consistency, presence, and building real relationships.

As I grew, I realized I needed structure, so I joined an entrepreneurship program through Neighborhood Development Center. That experience helped me understand licensing, certifications, and what it really means to run a legitimate business. It also connected me with a mentor who challenged me to focus. I had a lot of ideas, but I needed direction.

That’s when I decided to niche into catering, specifically in corporate spaces. Today, Drez’s Kitchen specializes in elevated comfort food for corporate clients. I cater board meetings, staff lunches, fundraisers, and professional events, providing meals that feel both high-quality and familiar.

What sets me apart is my versatility and intentionality. I’m not boxed into one type of cuisine. I can create soul food, seafood, American classics, or globally inspired dishes, all while maintaining bold flavor and presentation. More importantly, I focus on creating a seamless experience for my clients so they don’t have to think about the food, they can just enjoy it.

At the core of everything I do is legacy. Drez’s Kitchen was built from a place of resilience, faith, and honoring where I come from. I’m most proud that I kept going, even when things were uncertain, and turned something that started out of necessity into a growing business.

What I want people to know is that this brand is built with intention. Every meal, every event, every client interaction matters. And I’m just getting started.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

A lesson I had to unlearn is that life will always go according to plan.

If you had asked me at 18 where I thought I’d be at 33, I probably would have said I’d be a CEO, married with two kids, well-traveled, living on a beach somewhere and financially set. And while I can say today that I am a CEO, I never imagined it would be of my own company.

For a long time, I told myself I could never be an entrepreneur. I needed stability. I needed a guaranteed paycheck. But in the summer of 2025, I made the decision to step away from corporate and trust God with my future. That was a turning point for me.

My life today doesn’t look like the plan I once had. I’m not married, I don’t have children, and while I haven’t traveled the world in the way I imagined, I have experienced more than I give myself credit for.

What I didn’t plan for was loss.

I lost my mother in 2021, my father in September of 2025, and my older sister at the start of this year. Walking through that level of grief changes you. There’s no way around it.

If I’m being honest, my heart has been broken in ways I didn’t know were possible. But at the same time, I’ve also experienced a deep sense of hope and gratitude. I’m grateful for the time I had with them and for everything they poured into me.

Right now, I feel like I’m watching my life fall apart and come back together at the same time. And I’m learning that both can exist. There can be grief and growth. Pain and purpose.

I don’t have the life I once planned, but I have a life that is being rebuilt with intention, faith, and resilience. And I truly believe that I’m going to succeed because of what my family instilled in me.

Any insights you can share with us about how you built up your social media presence?

Building my audience on social media really came down to one thing: consistency.

It sounds simple, but it’s honestly one of the hardest parts. Showing up regularly, even when you’re tired or not seeing immediate results, is what makes the difference over time.

Early on, I paid close attention to what my audience actually responded to. For me, cooking videos with voiceovers performed the best. So I leaned into that. I started creating simple, approachable recipes that people could recreate at home, paired with fun, conversational voiceovers that felt natural to me.

I also learned that people connect with authenticity more than perfection. Of course, professionalism matters, but your audience doesn’t expect you to be flawless. They actually relate more when you’re not. I’ve had moments where I’ve spilled something, oversalted a dish, or something didn’t come out picture-perfect, and I kept it in. That’s real life.

If I had to give advice to someone just starting out, I’d say: don’t overthink it. Start posting, stay consistent, and pay attention to what works. Then do more of that.

And most importantly, be yourself. Your personality is what makes people stay.

Contact Info:

• Website: https://www.drezskitchen.com
• Instagram: https://www.instagram.com/drezs_kitchen/
• Facebook: https://www.facebook.com/drezskitchen/
• Linkedin: https://www.linkedin.com/company/drezs-kitchen