We’re excited to introduce you to the always interesting and insightful Meghan McFarlin. We hope you’ll enjoy our conversation with Meghan below.
Meghan , thanks for joining us, excited to have you contributing your stories and insights. Often outsiders look at a successful business and think it became a success overnight. Even media and especially movies love to gloss over nitty, gritty details that went into that middle phase of your business – after you started but before you got to where you are today. In our experience, overnight success is usually the result of years of hard work laying the foundation for success, but unfortunately, it’s exactly this part of the story that most of the media ignores. Can you talk to us about your scaling up story – what are some of the nitty, gritty details folks should know about?
People love to call it an “overnight success”—but Sweet Party was more of a ten-year slow roast. Lots of hustle, a few hard lessons, and plenty of late nights spent chopping, plating, and wondering if I’d totally lost my mind.
When the idea for Sweet Party first surfaced, I didn’t have a five-year plan, a logo, or even a real website—just a dream and a spark of inspiration. I just knew I loved feeding people and creating those little sparkly moments at the table—when the music’s just right, the candles are flickering, and someone takes a bite, grins, and says, “I don’t know what this is, but I need more of it—now.”
At first, it was just me doing everything. Shopping, prepping, cooking, styling, cleaning, emailing at midnight. It was messy and exhausting, but I was obsessed. Not just with the food, but with the feeling it created. I didn’t want to just serve a nice meal—I wanted to throw a party people would talk about for weeks.
Scaling up wasn’t a single “aha” moment—it was a series of “say yes now, figure it out later” moments.
Like the time someone asked if I could cater a beach party for 70. I said yes with a smile, then immediately Googled how to rent a mobile kitchen and called everyone I knew. That event was a turning point. I pulled it off—and realized I could go bigger, as long as I stayed scrappy and resourceful.
From there, I slowly started building a team. Letting go of control was hard at first (okay, really hard), but finding people who cared as much as I did made all the difference. I created systems—checklists, packing protocols, prep timelines—so we could deliver high-touch experiences without burning out.
Of course, there were missteps. Like thinking I needed a fancy commercial space when what I really needed was a streamlined kitchen setup and better boundaries. Or learning the hard way that not every client is a fit—and that saying no is just as powerful as saying yes.
The biggest lesson? Growth isn’t always glamorous. It’s unsexy, behind-the-scenes stuff: finding the right cooler that fits in your car, learning to price confidently, figuring out how to throw a magical party in the middle of a hail storm (true story). But every stumble helped sharpen what Sweet Party is about: joyful, elevated, wildly fun food experiences that feel like a hug and a confetti cannon at the same time.
Ten years in, I’m still obsessed. Still tweaking menus. Still lighting candles before guests arrive. Still chasing that grin when someone takes that first bite. And still saying yes—to the next wild idea, the next great client, and the next party that deserves to feel unforgettable.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
I would describe myself as an absolute FOODIE!!! I love eating out. I love dining in. I love throwing dinner parties. I love writing fun, customized menus. I love learning new recipes and techniques. But, most of all I love bringing people together to share in a new culinary experience. I have been in the hospitality industry since the age of 15, working almost every position there is at a restaurant. However, I would consider myself primarily self-taught in the kitchen. The majority of my experience, coming from the “front of house”, including; bartending, serving, and event management. Utilizing the higher paying positions in order to put myself through school. After college, I set out to follow my true passion. Creating dishes that look and taste amazing. Since then, I have traveled throughout the United States, South America, Thailand and parts of Europe, gaining an incomparable education in the foods of those regions and cultures. In addition, I have acquired a multitude of experience working in Tennessee, Sonoma County, Brooklyn and San Francisco catering companies, gourmet cafes, swanky Michelin rated eateries and those treasured neighborhood dives. Throughout my journey, I have soaked up the most valuable experiences, and with that, I am able to do what I am doing today in beautiful Lake Tahoe. Did I mention, I get to go to the beach every day? Well, that is also why I live here!! I’m blessed to be living in such a destination hot spot for all you party people seeking a fun get away! And this is the reason I am so passionate about having my Sweet Party Personal Chef business here. I want to enhance your stay, satisfy your cravings, and help create the best vacation experience possible for you.
I would say my style of cooking is a mirror reflection of my travels, my friends, my family, and my work experiences all wrapped into one…always changing and always evolving for the best!!!
What do you think helped you build your reputation within your market?
Building my reputation has been a combination of professionalism, personal connection, and consistent follow-through. From the start, I’ve approached each event with the mindset that while this is serious work, it’s still a party—so the booking process should feel warm, easy, and fun. Clients often tell me how much they appreciate my positive energy and that they immediately feel at ease after our first conversation.
Clear and timely communication is key. I make it a point to respond to calls and emails quickly, listen closely to each client’s vision, and bring it to life with care and attention to detail. Whether it’s accommodating a long list of dietary restrictions or making sure the vegan guest has something truly memorable (not just an afterthought!), I strive to make everyone feel included and excited about the experience.
The little touches matter—a birthday candle, an extra wine key, or simply reassuring the host that I’ve got everything under control. My goal is always to make the client feel confident that they can relax and enjoy their own party, knowing I’m there to take care of it all.
Good vibes and a positive attitude are non-negotiable. After 10 years, I now average around 90 events a year and was honored to have 27 repeat clients last season. While many of my clients are Tahoe tourists, I’ve been fortunate to grow into a second-homeowner market, serving the entire lake, Truckee, and occasionally traveling out of town for special clients. My focus is always on beautiful, organic food with a wow factor—because unforgettable food is what turns a gathering into a Sweet Party.
What’s been the best source of new clients for you?
Yelp has definitely been the most effective tool for building my personal chef business and attracting new clients. I have a bit of a love-hate relationship with the platform—while I genuinely appreciate how well it connects me with the right audience, the review algorithm can be frustrating. Many happy clients have taken the time to leave thoughtful reviews, but if they’re not regular Yelp users, those reviews often get filtered out. I understand the reasoning behind it from Yelp’s perspective, but it’s tough to see real feedback not make it onto my profile. That said, the platform has been a game-changer for visibility, and overall, I’m very grateful for the clients it’s brought my way.
Contact Info:
- Website: [email protected]
- Instagram: _sweetparty_
Image Credits
Melody Jane Photo and Salvador Cid III