We recently connected with Terrance Thames and have shared our conversation below.

Terrance, appreciate you joining us today. Coming up with the idea is so exciting, but then comes the hard part – executing. Too often the media ignores the execution part and goes from idea to success, skipping over the nitty, gritty details of executing in the early days. We think that’s a disservice both to the entrepreneurs who built something amazing as well as the public who isn’t getting a realistic picture of what it takes to succeed. So, we’d really appreciate if you could open up about your execution story – how did you go from idea to execution?

Terenzio Hospitality LLC started the year of 2019. The process was pretty broad on my end. I didn’t know anything about opening a business let alone knowing the concepts and formations of one. I started the process at the time of Covid-19. This made it more complex and less information that was given due to shut downs of companies and limitations of information. My first step was starting an LLC basically becoming legit, building a consistent brand, making myself known. I had to get out of the employee mindset and get into the CEO/Business Owner mindset, “why” because i was programed as a worker, not a CEO. That doesn’t mean I stopped working for companies, it took time for me to get here as well as trials. Learning taxes, building a brand, deciding whether to be a small business owner or to create jobs. All this is what I had to ask myself in order to move forward. I’ve worked under some celebrity chef’s also very prominent chef’s that brought me and my mind set where it is as of today. This industry is all about focus and determination within your highs and lows.

Terrance, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I got into the restaurant and hospitality industry at a young age. I will say my first job in the food service industry was at the age of 15. At that time I can truly say it wasn’t my calling and I didn’t know that was exactly what I wanted to do, At the age of 17 I finally got serious about cooking. Started to invest more time into it whether it was working as a line cook or even working in a hotel/resort. This took a lot of discipline because it took until the age of 22 when I decided to enroll into culinary school. Growing up in my environment having a career wasn’t noticeable especially as a African-American male.

The services we provide at Terenzio Hospitality LLC is private chef and catering services. Our cuisine is very broad, whether it’s Italian, Southern, Creole, Mexican, Infused, Persian, Cuban, and so much more. As of right now we our in the process of opening our first restaurant in Phoenix, Arizona. The restaurant is called Southern Bodega, this is my biggest move in my career as a chef. My goal is to build jobs, not just for me and mines but for everybody that has a passion in the food industry.

I want my clients and customers to know that they’re getting nothing but the best, as well as authenticity. I feel like keeping your passion and your consistent features is the only way to be true in the food service industry. Personally I feel like we lost that authenticity when it comes to food in the Southern Style Cuisine in Arizona. That’s the whole purpose of me building Southern Bodega. Also people should be able to eat clean, good, and authentic soul food but it shouldn’t be altered.

How do you keep your team’s morale high?

Being honest with yourself is one, and being able to understand/relate to your peers. I feel like some big corporations can’t relate to their staff or be humbled enough to give others a chance. I feel like anyone can make it in this world no matter how hard times get as an individual.

Can you tell us about a time you’ve had to pivot?

I had to pivot from an employee to a CEO. I had to realize I wanted to be more than just a worker, or staff member. I was tired of asking when can I take off of work or always having a cap on my finances. That’s what made me pivot as a business owner and into my career as a chef.

Contact Info:

• Website: www.terenziohospitality.com
• Instagram: @terenziohospitalityllc
• Yelp: Terenzio Hospitality

Image Credits
Terenzio Hospitality LLC