We recently connected with Chris Trapani and have shared our conversation below.

Chris, thanks for joining us, excited to have you contributing your stories and insights. Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea

I started out in the hospitality industry when I was 15 (30 years ago), working in a cafeteria style kitchen. I wanted to go into law enforcement when I was a child, but was immediately drawn into cooking and hospitality with my first summer job

Throughout the years, growing up in Brooklyn and NYC, I held many roles growing up the ranks through culinary and hospitality. Years in Catering, doing film sets for Sex & the City, SNL and more. I’ve also worked the dining scene, fast casual and corporate dining. Nothing a culinary school would teach!

Moving to Austin, TX in 2006 – I started off in casual dining and obtained a role with a major foodservice company where I grew my role into Regional Corporate Chef, travelling through several states each year, opening new concepts and cafeterias, launching new dining programs and training and teaching staff and managers at each.
With that role, I made many executive connections through meetings and networking with clients. Clients loved the new food concepts and menus I implemented in cafes and so did daily customers. Clients started asking me to cater small parties in their homes and it became so frequent it motivated me to start digging in.

I looked into getting a food truck and launching a small catering operation in 2012. Soon to be, grew into what it is today. My personal transition in 2010 as a Transgender man gained me a spot on the Food Network as Chopped’s First Transgender personality to air. Soon I was featured in the Huffington Post, Paper Magazine and more. I received in invitation to go to India to work with LGBTQ focused LaLit Hotels to help with their food truck program and program employing and empowering LGBTQ people. I was featured in the Hindu Times, UpperCrust Magazine and more, throughout my 5 city-tour of India.

Today we have our truck, 2 full catering kitchens and a wedding venue in Smithville, just outside Austin in the country.
We focus heavily on Weddings and Corporate Events and continue to grow faster than we can handle. We are 5 star rated and one of the top caterers in the Austin area.

Have you ever had to pivot?

My Chopped Episode aired in 2013. I was terrified it would damage our reputation and business. Little did I know I was going to receive countless emails from parents and kids who were inspired and motivated by seeing a trans person on the air. Our company has grown and grown through the years and making it through Covid, watching several other local caterers sadly fail, has made us even stronger and humble

What do you think helped you build your reputation within your market?

Constant posting on FB, Insta and Twitter. Reading and learning about how to post, when to post and following all related businesses. Focusing on reviews and responses
Thanking clients after each event as a reminder
Staying true to our roots by not becoming robotic and systematic in all our communications, showing individuality and personalization to all customers

Contact Info:

• Website: www.urbancowboyfood.com
• Instagram: urbancowboycatering
• Facebook: urbancowboysoutherfusion
• Linkedin: Chris Trapani ctrapani77
• Twitter: @urbancowboyATX
• Yelp: urban cowboy catering