Today we’d like to introduce you to Chef Mallory Soule.
Thanks for sharing your story with us Chef Mallory. So, let’s start at the beginning and we can move on from there.
From the age of thirteen, I aspired to be a Chef. I’m originally from the mitten state and I moved to Arizona three days after high school graduation. I enrolled at Arizona Culinary Institute and graduated with a degree in Culinary Arts. Following graduation, I worked under Chef Beau MacMillan at Elements- The Sanctuary Resort.
Next, I applied for a Pastry Chef position at Roka Akor Scottsdale. This position was not available, but I was granted an apprenticeship on their sushi line. I knew absolutely nothing about making sushi. I fell in love with the art, similar to making pastries, and I pursued the cuisine.
Fast forward to a few years later- and I moved to Miami. In Miami, I was on a ten-month assignment to help open a new Asian concept. There, I helped lead the sushi team under Chef Carlos Estarita. I trained in Nikkei cuisine and engaged the overall artistic culture of the region. Finally, I returned home to serve the greater Phoenix area.
I continued to work at other local restaurants. I was missing the social aspect of our craft. I had a burning desire to cook for guests on a more personal level. Now, I’m able to walk them through their dining experience in the comfort of their home.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Not every day is a cakewalk, but there’s something to be thankful for each day. When I first began my business, I was still working a part-time job. Everyone says it takes about a full year to get your wings. I believed this to be true and I worked to build my brand 24/7/365. As soon as I was able to fly, I didn’t look back.
As a business owner and a Chef, I balance my time between the office and the kitchen. When I’m in the kitchen, I’m focused on the quality of the food, and when I’m in the office I’m focused on my communication with clients. This has been a learning curve for me and every day is a work in progress.
My advice for young women starting a new business is to find a mentor or a coach that believes in you and will walk beside you. You will not have all of the answers.
Please tell us more about what you do, what you are currently focused on and most proud of.
I specialize in Sushi and Asian Cuisine. I love teaching others how to make sushi and seeing their appreciation for the craft. As a brand, I am most proud of the relationship I have with my clients. They have the freedom to choose their menu and trust me to make their vision come to life. The kitchen is the heart of the home and I’m grateful for the opportunity to serve them.
I believe my work ethic sets me apart from others. I count it as my duty to give it all I’ve got.
Which women have inspired you in your life?
This world is full of inspiring women from all walks of life. Apart from the women in my family, I’ve also had many “kitchen moms.” A Chefs shift is typically 10-16 hours. These co-workers become our family outside of home. One of my kitchen moms, Mama Tasha, inspired me to choose “yes” every day. This simply meant doing all that you could and with a positive attitude. Easier said than done, but it’s something you practice!
- Website: www.azchefmallory.com
- Phone: 6028880786
- Email: email@example.com
- Instagram: @azchefmallory
- Facebook: https://www.facebook.com/azchefmallory/
- Other: https://www.yelp.com/biz/az-chef-mallory-scottsdale
Beth Soule, Chanelle Sinclair