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

Ian, looking forward to hearing all of your stories today. How did you come up with the idea for your business?

They idea came from a few places. I had a vague idea, mixed with a former mentors, and regular customers at the restaurants I worked at. Initially the idea was born from a desire to be able to work for myself and get away from the long hard hours at the restaurant. I wanted to do something that would fulfill my sense of adventure. When the pandemic hit it was like a big sign telling me to do it. After a month of waiting I went for it, after my wife pushed me a bit, and some regular customers begged for me to cook in their home some how. I was almost impossible to fail with restaurants closed and people wanting to feel a sense of normalcy. At the time I started I thought myself a unique pioneer. In this area I was, but I later learned in other regions of the country some chefs had been doing it as well. But for Dallas, I was the first.

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

Its tough to describe myself. I would say I am cautiously ambitious. I want to reach out and do things that are fun, exciting and adventurous, but not without the safety in knowing if it doesn’t work I will be ok. Starting this business was one of the few times I ignored the caution since it was pretty much do or die during the pandemic for chefs.

I started in the industry while in college in OK. A bus boy job to pay for my dorm. After a few months I had met my wife and we started a family. I needed to work more and the place I was at needed a chef to train. I was at the right place at the right time. After two years my wife wanted to move back to Texas. I saw it as a place with better opportunity. I spent years moving around the Northern Dallas area learning more and gaining experience.

I think what set me apart, other than the obvious, was that I communicated with customers on more than just an entertainer / chef level. I made friends. I improved my people skills and was able to connect with my customer quickly and build a good rapport in the community. When it came time to start my endeavor, I already had a fairly popular reputation.

I take pride in my quality of product. I was sometimes unpopular with other chefs because I would not put up with their lack of integrity and professionalism when it came to the food we used. I refused to continue working at one location due to its total lack of food safety protocol.
I also try to be as honest, helpful and flexible as possible when it comes to ingredients and special considerations. I’ve done my best to adhere to religious and dietary restrictions, but will be honest that my equipment sometimes does not meet strict standards.

Any advice for growing your clientele? What’s been most effective for you?

Pure word of mouth, impeccable service, and quality food. One thing very important I learned from working in the restaurants for many years, was that repeat customers have all seen the flashy shows and big fires. While its all fun and will never stop. What makes them come back, other than their children begging, is quality food. No amount of impressive or crazy show will bring a customer back to bad food.

We’d love to hear about how you keep in touch with clients.

I like to use Messenger through facebook, but also have an email. I try not communicate via phone, have to be able to disconnect sometimes. Also its good to have a history of communication. As far as loyalty goes, so far communication and dedication to being helpful even without a guarantee of a booking has been the key.
There have recently been a few other chefs pop up in the area. I’m sad to say I have attempted to catch several dozen clients that they have dropped or ghosted at the last minute. Rarely can I actually help them but I try. I feel like that keeps my clients close to me knowing my reliability.

Contact Info:

• Instagram: travelinghibachichef
• Facebook: https://www.facebook.com/hibachichefian/