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

Grant, thanks for joining us, excited to have you contributing your stories and insights. So, what do you think about family businesses? Would you want your children or other family members to one day join your business?

We are very much a family oriented business. My wife runs our family farm while I manage the catering side of the business.

Grant, 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?

We are a company that started very organically. My wife and I were hospitality lifers. When I chose to take a step back from cooking in restaurant kitchens we sat down to decide what we wanted to do that kept us in the service game but allowed us more control over our life. We did a few small dinners, which led to larger events, which eventually led us to make the decision that catering was the road we were headed down. Once we made that choice we knew that owning our own farm and providing as many items as we could that we were serving was our only option. That paired with other small growers and makers in our locale seemed like the only option to provide our clients with truly clean food. So…we bought a farm and started to grow the business the best way we saw fit. Since then we have worked to grow the farm and the catering business to a place where we have become known for from scratch and highly customized menus that originate right here in Longmont.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Transparency. We have tried since day one to give the client the ability to tell us what they want to eat, what they want to taste, what they like. Throughout our lengthy client onboarding process we work through a variety of details that empower our clients to make their own choices. We never give them menu items to choose from but more importantly build a trust between what and how we cook with what and how the eat. As we have grown, our clients have learned to give us as much creativity as possible to work within the confines of their input to create the meals that exceed the normal expectations of the “catered” meal. This has solidified a place in the market where we are known for providing a certain level of service, attention, and detail that keeps our clients coming back and referring others to us.

How’d you meet your business partner?

This is fortunately for me a very easy one. My business partner in GB Culinary/Peachtree Farmstead is also my best friend and partner in life. In our business model the culinary business and the farm go hand in hand. Neither would exist with out the other. Kaylinn is not only my wife and partner but the farm manager for the backbone of our business, Peachtree Farmstead. We met like many hospitality couples do….I was a chef and she was in the dining room. When I was a chef in a mountain town I had a friend who was moving to the area for the much loved ski bum winter. She planned on staying for a season and was bringing a friend who was planning on doing the same. That friend was Kaylinn. We met and within a week she was working with me at my restaurant. After seeing her work ethic and her overall positive out look on life (rare in our industry) I was hooked. Since the first week we met we have been inseparable. Not only was it an easy choice personally, she has been the constant in this business as a positive force when things get hard. She took on the job of starting/learning/running a farm and has never looked back.

Contact Info:

• Website: www.gbculinary.com
• Instagram: gbculinary
• Facebook: gbculinary

Image Credits
@kerri.ellen.photography @saralynnphotography @poppyandco_