We were lucky to catch up with Marcus Drones recently and have shared our conversation below.

Marcus, thanks for taking the time to share your stories with us today One of the toughest things about entrepreneurship is that there is almost always unexpected problems that come up – problems that you often can’t read about in advance, can’t prepare for, etc. Have you had such and experience and if so, can you tell us the story of one of those unexpected problems you’ve encountered?

That’s a great question. Since I’m a private Chef and caterer, so many unexpected issues can happen. Since I cook, I usually cook at the venue and prep at home. A few years ago, I was hired to cook for a birthday party. If I can remember, it was for a 75th birthday dinner. I had a decent menu customized for this event and one of the items I had on the menu was baked pork chops. I think it was for 60-80 people. I go to the store to purchase products to prep a few days before the event. I seasoned and marinated these pork chops so good, I was proud to cook them for my guests at this event. On the day of the event, I have everything planned out. For example, I have the times on when I’m setting up the tables, when I’m cooking this item and that item. Also, I have when the guests is coming in to be seated. About 1 hour before the guests come, I’m searching the cooler for these well-seasoned pork chops and I can’t find them. I realized that I left the pork chops at home in the refrigerator. Well, I live 55 minutes from the venue, one way! Guests is arriving in an hour…. What do I do? I told the client that hired me, I’ll have pork chops and it’s on the menu I made. I ended up going to the store to buy pork chops and serve those. I ended up making my deadline to serve my guests and they knew nothing about my mishap until I mentioned it at the end of the night.

Some people would have just “86’d” the item. Well, not me. If it’s on the menu, I’m going to try my best to serve it. I understand that issues come up and life happens but it’s my responsibility to deliver and exceeds my clients expectations.

Marcus, 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?

My name is Marcus and I’m the Chef/Owner of Aubrey’s Heaven, LLC, where ” our 1st ingredient is love”. I’ve had a passion for food since I was a child. My grandmother inspired me to become a chef. She was blind but knew her way around the kitchen. Her breakfast was the best. Those buttery grits, crispy bacon and soft, fluffy biscuits.

You can find us at pop-up shops or catering events in Mississippi. We will travel to other places as well!! At pop-up shops, we are known for our pineapple bowls. I’m looking to introduce a new item at the next food festival.

I’m most proud that clients choose to hire me to do business with. I don’t take that for granted at all. Everybody can cook the best this and that so to hire me, I’m proud and humbled.

I want my clients and fans to know that I have passion for what I do for them. I stay up to try to make everything perfect. I want their tastebuds to ask about us! My brand is all about having a good meal and discussing issues. I think society has gotten away from that. A good meal can break the ice for the tough conversations.

What’s been the most effective strategy for growing your clientele?

Great question!! I’ve found that doing pop-up shops and food festivals has been the most effective way to grow my clientele. We did a food truck festival in Hattiesburg, MS called “Taste of the South”. There are over 100 vendors that sell their product and about 5,000 people come out to visit. In 2025, was my 1st time participating in something that big and I underestimated it. I left exhausted and frustrated because I didn’t serve everyone. The items I was selling was a hit but I didn’t expect everyone to come by tent! Now, I have emails asking when is the next event!

What’s worked well for you in terms of a source for new clients?

The best source for new clients has been the food festivals and pop-up shops. These festivals have plenty of people that come out and want to try something new. Not to take away from others concept, but the people want to try something different. Burgers and fries have become a thing, and BBQ has been everybody thing is the south. We wanted to offer something fresh, fulfilling, satisfying and just good food. Our pineapple bowls was a big hit!

Contact Info:

• Instagram: https://www.instagram.com/Aubreysheaven
• Facebook: https://www.facebook.com/aubreysheavenllc

Image Credits

LaShawn Johnson