Check Out Lawrence (LT) Smith’s Story

Today we’d like to introduce you to Lawrence (LT) Smith

Hi Lawrence, thanks for joining us today. We’d love for you to start by introducing yourself.
TWO KIDS, A GRILL, AND A TORTILLA PRESS WALK INTO A FARMERS MARKET…. CHILTE! STARTING IN A 10×10 POP-UP TENT. WE HAVE ALWAYS AIMED TO DISRUPT THE INDUSTRY AT EVERY LEVEL. WHETHER COOKING ON THE STREET OR IN A FIVE-STAR RESTAURANT. AS WE LAY THE GROUNDWORK FOR OUR FIRST BRICK AND MORTAR WE ARE DETERMINED TO STAY FOCUSED ON THE VISION OF WHERE WE ARE HEADED YET NEVER FORGETTING WHERE WE COME FROM.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Definitely not a smooth road, we started on the street during the pandemic, used all our money in the savings and borrowed from our family just to afford a crappy grill, a tortilla press and and a tent. literally rolling around in a borrowed mini van, with maxed out credit cards for our first inventory. The heartache of days of prep, loading and unloading just go home with no sales after sitting in the cold, heat, and rain was certainly disheartening.

Then theres this whole layer of people not respecting us because we are street chefs, because we aren’t from Arizona and because I’m not Mexican, yet I’m cooking bold and beautiful Mexican & Southwestern flavors.

Add in the extra layer of working in such a demanding industry with your significant other. We started this together and anyone who says its not a strain on a relationship is a liar. But I couldn’t have and wouldn’t have done it with anyone else.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I’m a former athlete turned Chef. Specializing in Global and Experimental Cuisine thats Mexican at heart. Big bold flavors and unique combinations delivering a contemporary yet recognizable bite.

I’m very proud to have paved my own way, growing from a chef to an entrepreneur. Ive been able to find my purpose through food and start to build the community and change i want to see in the city and industry. It’s an honor and privilege for me to serve my community not just on the plate but also through mentorship, friendship and employment.

I think what sets me apart is my demeanor, my ambition, and hunger. I’m able to pivot and adapt and evolve all the while staying to true to myself and my vision.

What’s next?
Professionally: I hope to lead a small restaurant group / chef collective where we can grow and support the current and next generation of culinary leaders.

Passionately: I hope to start a non profit focusing on life skills (financial literacy, food literacy, academic support, job support) for underserved populations.

Personally: I hope to start a family as well as travel more.

Contact Info:

• Website: https://chiltephx.com
• Instagram: chilte_phx

Image Credits
Carolina Martinez, Aseret Arroyo-Smith