We recently connected with Reginald Massey and have shared our conversation below.

Reginald, appreciate you joining us today. The more we talk about good leadership the more we think good leadership practices will spread and so we’d love for you to tell us a story about the best boss you’ve had and what they were like or what they did that was so great?

Being in the hospitality industry for so many years, you have a fair share of bosses. Some good, some bad, and some just straight out ugly (meaning attitude no physical appearance). Each one you can learn from. Rather than it’s something that you like or dislike, it’s all a learning experience. One that stick out to me was my mentor, Chef Dane Scott. He was the first chef to open my eyes to the means to be a Chef/Leader. He pushed you to be better and to understand why we do things a certain way. He showed me how to lead and not dictate. And that no one position is more important than the other. We are all one team or in his words “a well-oiled machine”. I remember when he pulled me off the line, to come to the outside expo area and told me to look at the line cooks. Who is leading the line he asked? I told him I’m not sure. He said exactly. He told me to be that leader. Know what and where everyone is at and doing. Communication is the key. He said that we don’t have problems, we have challenges. And mistakes are opportunities. He continued to help me grow into the chef I am today.

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’m a cool, calm, and collated guy. I live by the motto “Hakuna Matata”. Lol, yes, the Lion King song. It means no worries. So I do not worry about things that are out of my control. If I have a challenge that I can change, then I don’t worry about it because I can change it. If I have a challenge that I CAN NOT change, then I don’t worry about it. I make a plan and work on my plan. It’s that simple. I grew up in a family that ate leftovers at least 3 times a week. My mom would cook on Sunday, and we ate that until Wednesday. She would cook on Thursday, and we ate that until Saturday. The thing is, I don’t care for leftovers. So, I started watching my mom cook and asking questions about how she made it. Also, I remember being at a family reunion and listening to my uncle talks about things the world will always need. A cook, a doctor, and a mortician. Someone will always be hungry, someone will always get sick, and someone always will die. That’s when I knew that I wanted to become a chef.

I started my business for the want of seeing my kids more. Because of the long hours and demand of the industry, I watch my kids growing up sleep. I went to work before they got up and return home after their bedtime. So that was when I decided to become my boss.

Let It Marinate provides private chef, personal chef, and catering services for all. We also provide cooking classes and consulting services. We have products for sale as well. We make 2 types of Jalapeno Hot Sauces (Red Jalapeno and Green Jalapeno) called “Splash”. 3 types of Complete Seasoning (Regular, Spicy, and No Salt) are called “Heavy On It”. In the spring and summer, we offer homemade flavored lemonade called “Just Squeeze”. And in the process of making coffee. We customize our menu to each client’s needs. We want clients to feel special and make an experience not just a meal for them.

How do you keep your team’s morale high?

Get a system and work the system. Learn that there will always be challenges but knowing how to handle them will make you a better manger. In the words of one of my past General Manger “You can’t use the same tool for ever job”. Some employees you can be direct and some you have to build up before you tear them down, to build them back up. We forever teaching and learning. Learn what you staff strengths and weakness are. You can have the right people on the bus, but just in the wrong seats. Remember that we are never too busy to help and listen. Our employee all have lives outside of the job and as must as we want them to leave it at the door, that’s not life.

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

Being consistence and honest. I treat all clients as if they the most important person. It doesn’t matter if they are Joe Blow from down the street or the President of the United States, we treat them all the same. You never know who knows who. And word of mouth can be your best friend or worst enemy. There are enough people out here scamming that we don’t want to be another. We always go a above and beyond the expectation of our clients. Thats why our motto is “WE TAKE THE TIME”.

Contact Info:

• Website: Letitmarinateatl.com
• Instagram: @Chefmassey320 @letitmarinate320