We recently connected with Gary Patterson and have shared our conversation below.

Hi Gary , thanks for joining us today. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?

I’ve known since I was about 12-13 years old that I wanted to be a chef. My father always told me when I’m ready to pick my career let it be something I love to do so it doesn’t feel like work. So that narrowed my decision to two choices, music or food. I was in band, so music was always an interest, but it was more of a hobby for me instead of a career choice. When it came to cooking, that’s something I’ve been around my whole life. Mostly everyone in my family knows how to cook, coming up I’d always be in the kitchen while they cooked or outside by the grill watching my uncles. Being able to prepare food, set tables, then to have your family come enjoy your food as well as themselves with great music and conversations, it creates a unique ambience that’s addicting to me. I love when people are able to enjoy themselves, then by them enjoying the meal I’ve prepared in the midst of it all, I’m now a part of a memory that they’ll never forget. That’s a high that never comes down for me. Which made my decision during covid season to use the unemployment I received to purchase my LLC for Big 7 Catering- Bistro L.L.C. the easiest. I’ve held many suppers In New Orleans as well as in Houston while I was attending Texas Southern University but never was able to remain consistent due to life’s unexpected turns. Post covid August 2021, going into my Jr year in college, my cousin Roshelle Lemon, one of my best friends, someone I’d speak with all day every day, someone who’d always be my first and last stop when I was able to come back home, someone I’ve watched raise two of the smartest boys I know by herself, was shot and killed in New Orleans. I was in Houston at the time, no words can express the amount of pain, anger, sadness that took place in my heart and mind after that. Couldn’t go to school because I missed the deadline for fasfa due to the depression I was dealing with. Lost a job basically because I was too emotional, I didn’t know how to cope so I held it in. Which caused many unexpected outbursts of tears and just instant defeat, causing me to work slow and not keep up with the pace. As much as I tried to push that pain down it came back up ten times faster, harder. No matter what I was feeling I always tried to hold it in and slave at work to ignore my thoughts. Then in October two months after she passed, I was in a bad car accident, which made me have to sit home for a month and not work. I truly feel that was God’s way of making me not avoid my pain. He forced me to deal with it head on, because at that point I was either going to dig deeper in my faith or let my pain and anger take over me. After seeing a therapist and remaining in God’s hands eventually over the years I’ve learned how to deal with my emotions. Her death really showed me how things can turn instantly, so I wanted to make the most of my life, because tomorrows not promised. So in May of 2024 I decided to enroll at The Culinary Institute of Lenôtre. With a new outlook on life and a better mindset I felt as though I was ready to get back to what made me feel the most peace, and that’s cooking. Once I graduate this year in December, I plan on putting way more time into my own business, doing what I love, making everlasting memories.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

My name is Gary Patterson, and I was born and raised in New Orleans. At sixteen when it was time to get my first job, I knew I wanted it to be in the culinary field, so I started at a restaurant called Italian Pie. I felt it was important to know every aspect of a restaurant if I wanted one of my own, so I worked my way up through the positions. Went from server to cashier, dishwasher, prep cook, line cook, then head cook. Being able to work any part of the restaurant was a great feeling. Especially when I get regulars, I’d serve them and cook it myself. The feeling you get when you properly serve someone, and not only did they enjoy the service but kept coming back is second to none. That’s why I took a job at Express for Men later in life, due to my college schedule I wasn’t able to work in the kitchen, but I didn’t let that stop my planning for my future. So I became a sales associate so I can work on my approach to customers, the way I speak, body language, and just having an overwhelming amount of patience can go a long way. Once I was able to get back in the culinary field I went from a cook at The Hallmark Retirement Home to a line cook at Double Tree Hilton. At the retirement home, they taught me how to cook for certain people with dietary restrictions while keeping the dish full of flavor. At the Hilton I was really able to showcase my skills. I started there as a line cook then switched to room service, server, as well as expeditor because I was able to communicate effectively as well as keep up with time management under pressure. Now I own a private chef/catering business named Big 7 Catering – Bistro L.L.C. Currently while I attend The Culinary Institute of Lenôtre I work as a chef at the Houston Country Club. I still do cater and private chef gigs on the side around my school schedule as long as they book ahead of time. Once I graduate this year in December, I plan on taking off with my own business so I can show why this is such a passion of mine. No matter what life throws at me, no matter the trials and tribulations God sends me to face, cooking always remained my peace, my calm away from my storm. I want to bring back the passion in the food industry. With Big 7, you’re guaranteed to experience the greatness of Nola hospitality. From the warm greetings to the unique flavor of true New Orleans cuisine as well as everything else I’ve learned over my years; I’m prepared to make whatever my customer needs. The love I have for the industry is indescribably, so I show it through my dishes.

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

To be honest, the support of my family and friends. When I’d host suppers in New Orleans, my family and friends would spread the word. Because of them, I had preorders from banks, car dealerships, teachers, nurses, I’m talking whole offices! I would sell out every time. And in Houston, by me attending Texas Southern University and being a part of their marching band, when I’d host suppers my family and friends would help pass flyers, post on social media, and tell local businesses in the area about my food. Once you get a taste of Big 7, you’re guaranteed to comeback for more. Word of mouth and social media exposure gave me a great clientele in both cities with the help of my amazing support system.

Can you tell us about a time you’ve had to pivot?

I’d have to say it was when I had to decide to either go back and finish at Texas Southern or to pursue my culinary passion. The only reason I stopped attending txsu was due to the tragic death in my family. Stuck in a depression I didn’t finish my fasfa application therefore couldn’t afford to attend. But honestly even if I did, I probably would have failed. I just felt so defeated at the time, so broken, I wouldn’t have had the mindset to get through the semester. But God! He put me on a journey through those years, and in the end because of him, I came out stronger, wiser, and full of faith. Nothing in this lifetime is guaranteed but death one day, so while I still have breath, I want to accomplish everything I can for myself and my family. To be able to take care of my people the way they’ve taken care of me at my worst times. So I decided to go headfirst into my passion for my sanity, for my peace, in memory of my loved one, Roshelle Lemon.

Contact Info:

• Instagram: https://www.instagram.com/big7catering?igsh=M2luaW5tNWYyMnU1&utm_source=qr
• Other: https://www.tiktok.com/@big7catering?_t=ZT-8xbMJfvBTaA&_r=1