Alright – so today we’ve got the honor of introducing you to Franshesca Garcia and Dominique Hamilton. We think you’ll enjoy our conversation, we’ve shared it below.
Hi Franshesca and Dominique, thanks for joining us today. Let’s kick things off with your mission – what is it and what’s the story behind why it’s your mission?
As two women chef’s coming from different backgrounds, we had acknowledge and achieve culture cuisine. Culture cuisine to us is infused flavors from different cultures in the world and achieve the perfect combination of food. Through our cooking we can bring back the childhood favorite memories in one bite. Our mission is very important to us ,we can showcase our platting techniques and have you feel our passion by changing the world with one bite at a time.
Franshesca and Dominique, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
The idea of Houz of Goute was created at the movie theater, as two chefs shared stories of the kitchen so we decided to birth Houz of Goute together. Chef Garcia is inspired by her grandmother cooking.Chef Hamilton is inspired by seeing how food brings family together. Throughout college we both was helping at food events, such as Food Network and more.We provide fine dining and catering services. We create experiences to the clients expectation and we treat them as family. What make us different is helping our clients through connections with other people and experiences. Houz of goute is mostly proud to be in business for two years while having full time job and being able to give back to the people in need. For our future clients we are a family business that come with hidden talents.
Can you tell us the story behind how you met your business partner?
In November of 2018 I started working at The Lamb Club as a banquet chef, I was shy and quiet. Chef Hamilton introduced herself and it was instantly connected with her. She was very helpful to me because I was in the first month. We started building a friendship and i notice that we share same love for food and determination.
How about pivoting – can you share the story of a time you’ve had to pivot?
In March of 2020 ,Covid19 affected everyone. Chef Hamilton and I lost our restaurant jobs and decided to focus more on our company. We decided to start selling plates with different menus every week. Our plan was working beautifully, we gained more social media presence by showing what we can do also showing the community that we give back to people in need. In August we experience a dry patch we’re we went from selling out to selling a plate once a week. At the point we know we had to do something different. 
Contact Info:
- Instagram: HouzofGoute
Image Credits
Natalie Robbins