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

Scott, thanks for joining us, excited to have you contributing your stories and insights. One of the things we most admire about small businesses is their ability to diverge from the corporate/industry standard. Is there something that you or your brand do that differs from the industry standard? We’d love to hear about it as well as any stories you might have that illustrate how or why this difference matters.

As the owner and chef of Sweet Devil Culinary I get the unique opportunity to serve my clients the way that they not only deserve, but the way that they expect. Bringing the restaurant to their venue for them and having the menu be exactly what they want to enhance the event overall. This matters because the standard across the country for catered food is low, we make sure we are providing the best, most fresh local ingredients and going above and beyond for our clients. Making them feel like royalty and that we are there 100% to serve them and enhance the event overall with our food and service.

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

Sweet Devil Culinary is a full scale culinary company offering Cooking Classes (group & Private), Catering for all budgets, and also THC/CBD Infused experiences. We gauge our clients wants and needs and Tailor menus & services that will make the client and event absolutely perfect. We work with all of our local purveyors and vendors to acquire the best San Diego has to offer, leaving no room for error.

How about pivoting – can you share the story of a time you’ve had to pivot?

So, When i moved from Long Island New York in 2013 I was a full time Federal Officer for the US Dept of Homeland Security. I had done all my research, schooling and internships in NY before moving to San Diego. Once I was here and setup working, I transitioned to leaving federal service and working at a place called Great News Cooking School. This is where I landed with some of the best local SD chefs and assisted in teaching classes for their new restaurant concepts or cookbooks to promote. From this crowd I was welcomed into the Chef scene here in San Diego, being recruited by the Cohn Restaurant Group to help open new concepts, launching food trucks around the county, and working for some of the top catering companies here in Southern California. After a few years of learning from the best chefs & owners here, I launched my own company, Sweet Devil Culinary, with NO money. Just ambition, experience, and equipment. We have built this up over the years, now teaching 2-5 classes per week at our 5 venues with our partners, CocuSocial Inc. Using my reputation and contacts I have built a client base for private events from San Diego up to Temecula and thriving as a personal chef & caterer.

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

The help to build my reputation started long ago from the work ethic engrained in my by growing up in NY, having a hard working Mother & Father. Keeping that work ethic in San Diego where most people are relaxed and laid back has helped me excel within my county as one of the top personal chefs to hire. Working for all the top chefs, companies, learning the way to or not to do things has also been a huge leg up that most people skip on. Working for the people who are leaders in our industry is always a good test of what to or not to do. Learning from experience can never be replaced. Work hard, learn, ask questions, and when you are ready- go for it!

Contact Info:

• Website: https://Www.sweetdevilculinary.com
• Instagram: https://Www.instagram.com/sweetdevilculinary
• Facebook: https://Www.facebook.com/sweetdevilsauceco
• Yelp: https://Www.yelp.com/sweetdevilculinary

Image Credits

Photo Credit: Heidi Ingenito