We were lucky to catch up with Ismael Torres recently and have shared our conversation below.

Ismael, appreciate you 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?

Our culinary philosophy is deeply rooted in the belief that food is more than sustenance—it’s a powerful tool for connection and community building. One of the most memorable experiences that solidified this belief was during a community event where we hosted a meal made entirely from locally sourced ingredients. Seeing people from diverse backgrounds come together, bond over the shared experience of enjoying a meal, and learn about the importance of supporting local producers was incredibly inspiring.

Our partnerships with local farmers and butchers are at the heart of our mission. Not only do these relationships ensure that we have access to the freshest and highest quality ingredients, but they also allow us to support our local economy and reduce our carbon footprint. By prioritizing these partnerships, we are able to create a positive impact on our community while providing our guests with the best possible dining experience.

We have been fortunate to receive positive feedback from our guests about the impact of our mission on their lives. Many have expressed appreciation for the transparency and ethics behind our sourcing practices, which has made them feel more connected to the food they eat. Hearing these stories reaffirms our belief in the importance of our mission and motivates us to continue making a difference.

Our mission is a commitment to providing a Michelin-star experience for our guests. We strive to create a dining experience that leaves a lasting impression. Whether it’s through the presentation of our dishes, or the attentiveness of our team, we aim to exceed our guests’ expectations and create memorable moments. Looking ahead, we are excited to expand our efforts in supporting local producers and promoting sustainability, all while continuing to provide a world-class dining experience for our guests.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I’m Ismael Torres, the founder and Executive Chef of Rough Chop LLC. My culinary journey began at the age of 16, though initially, I had not envisioned becoming a chef. Originally aspiring to be a police officer, life took me on a different path. Over the years, I’ve honed my skills through a combination of formal and informal training, as well as hands-on experience in various kitchens. I’ve had the opportunity to explore a wide range of cuisines, including Mexican, steakhouses, buffets, Hawaiian, Indian, Russian, Japanese, French, Italian, and contemporary fine dining.

At Rough Chop, we offer a range of products and services that align with our culinary philosophy. From private dining experiences to catering for events, our goal is to create unforgettable moments centered around amazing food. We specialize in using locally sourced, seasonal ingredients to create dishes that support our local community and promote sustainability.

One of the key problems we solve for our clients and guests is the need for high-quality, personalized culinary experiences. Whether it’s an intimate dinner party or a corporate event, we work closely with our clients and guests to understand their vision and create menus that exceed their expectations. Our attention to detail, commitment to excellence, and passion for our craft set us apart from others in the industry.

I’m most proud of the relationships we’ve built with our clients and guests and the positive impact we’ve had on their lives. Listening to their positive reviews and seeing the joy on their faces when they taste our dishes is incredibly rewarding. It’s these moments that drive us to continually push the boundaries of culinary creativity and strive for perfection in everything we do.

What I want potential clients, guests, and followers to know about Rough Chop is that we are more than just a catering service or a dining experience—we are storytellers. We believe that every dish has a story to tell. Our dedication to excellence, commitment to sustainability, and passion for creating unforgettable culinary experiences make us the perfect choice for your next event or special occasion.

How did you put together the initial capital you needed to start your business?

It was Easter Sunday, and I was working brunch at a previous employer. One of our regular guests, a local who was known to be wealthy and owned several businesses, gave my kitchen team and I a very large tip. Although I was hesitant to receive it, she insisted. I set aside the money, not even depositing it in the bank account at first.

After the restaurant I worked at suffered a major setback due to a mudslide, I remembered the tip from the generous guest. Seeing it as a sign, I decided to use that money, along with savings from my unemployment benefits during the Covid-19 pandemic, to start my own business. I had been careful with my spending, prioritizing essentials, which helped me accumulate the capital needed for this new venture.

I had been mindful not to spend money on non-essential items, which allowed me to accumulate enough capital to start my business. This experience taught me the importance of seizing unexpected opportunities. It was a defining moment that inspired me to take a leap of faith and pursue my entrepreneurial dreams.

Are there any books, videos, essays or other resources that have significantly impacted your management and entrepreneurial thinking and philosophy?

I recently started a series on my Instagram page discussing the top three books I recommend for aspiring chefs, food lovers, bakers, pastry chefs, and anyone eager to learn baking. The first book, “Professional Cooking 5th Edition” by Le Cordon Bleu, was essential in my career. While I didn’t attend culinary school, mastering the basics through self-discipline and studying this textbook opened new opportunities for me.

Another valuable resource is learning from experienced chefs who have walked the path you aspire to. Whether it’s listening to Chef Thomas Keller’s TED talk or discussing techniques with my mentors, understanding the ‘why’ behind culinary practices is crucial.

In terms of financial management, “The Richest Man in Babylon” is a book I revisit yearly. It offers timeless lessons on saving money, financial responsibility, and making wise investments. This book has been instrumental in shaping my financial mindset and practices. Overall, these resources have played a significant role in my management and entrepreneurial thinking, emphasizing the importance of continuous learning and seeking wisdom from various sources.

Contact Info:

• Website: https://roughchopllc.com
• Instagram: @chef_ismael_torres
• Facebook: https://www.facebook.com/profile.php?id=61556183625933
• Youtube: @chefismaelskitchenquest
• Other: Instagram: @rough_chop2022 @chef_ismael_torres

Image Credits
@newwvmedia