Daily Inspiration: Meet Kim Szuta

Today we’d like to introduce you to Kim Szuta.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started Wine Not Stay At Home a little over a year ago. I got the idea from my last job as a beverage director for a small boutique beer and wine shop located in an apartment complex. I was tasked with creating events for the residents. I found that I had a love for it as well as being good at it. I started with small cocktail classes and wine tastings and they became favorites. After sometime, I wanted to expand and offer more food options, so I decided to go out on my own. I was turning 40 and maybe a little bit of a mid life crisis, but I knew I needed to do something other than working for someone else. I have learned so much from friends and family in their kitchens over the years, and I thought, why not share these recipes and memories with others. I’ve always loved entertaining and cooking. I wanted to create something that not only paid respect to the people who taught me but create an confidence in any of my clients. I truly believe that food, wine and cocktails doesn’t have to be expensive or complicated. I wanted to show people they could enjoy all of these things without going broke or creating a mess in the kitchen. I believe that what I offer is unique, I’m not just a professional taking over space in your home or vacation rental, I’m creating a memory that will hopefully lead to traditions and inspire people of all skill levels. I wanted to show that cooking, bartending or wine is an art form that should be appreciated but also not out of reach. I make space for anyone that wants to learn. For example, in my wine dinner offerings, I set an itinerary for clients and their guests, The itinerary shows clients when I will make each dish, so if someone wants to learn how to make something, I make time and space to teach. I create an inclusive environment for all skill levels, It will never be stuffy or think I know it all. I am always learning and from those around me, this is my way to show gratitude.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The biggest obstacle honestly is myself. Starting a business from nothing is incredibly hard, harder than anyone can even imagine. Having faith in myself has been the thing that keeps me going. I know that one day my business will be a success, how or when I have no idea. There are also a lot of learning curves. Even if you think you figured something out, chances are there are a few things you will learn later on. Advertising is incredibly hard to navigate. which avenues will work for my product, how much is the investment, is it worth it, and how long before trying something else. The second obstacle is getting clients to take a chance on something different, I’ve set myself apart yet I need to prove it But the clients I have, appreciate all of the work and understand my product.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I have been a bartender by trade for 20 years in various settings I was a general manager for 3 years of a dive bar in Arcadia and a beverage director for 2 years. I am at at home chef, but as my time as general manager I learned so much when it comes to culinary arts. I started out as a high volume bartender in Tucson and moved back to Phoenix working for the same company. I was with them for about 7 years. After that I would work as a pharmacy tech during the day and bartend on nights or weekends. I worked for few dive bars in the valley and one craft cocktail bar. Getting hired at the craft cocktail bar in Scottsdale was interesting, the GM said she wanted a bartender and not a blonde barbie doll, apparently I was it, There I learned about whiskey and developed a love of creating new and unique cocktails. When I became a GM, creating craft cocktails was big hurdle, but it paid off. Within 6 months of starting a cocktail program in a dive bar that has been open 50 plus years, I made the Phoenix New Times holiday cocktail list. We were becoming well known for our whiskey selection, local craft beer, and most of all our creations. The most popular were the old fashioned and the caprese martini. Both are featured in my cocktail class events.

Have you learned any interesting or important lessons due to the Covid-19 Crisis?
Listen to your gut and intuition. Every time I thought about giving up, the world somehow gave me another glimmer of hope and to keep pushing onward. Another lesson I learned is to simply listen to my wants and needs in the moment, taking time to rest and reset if I needed to. Taking time for myself and learning how to slow down has been such a gift. Even if you’re down doesn’t mean you’re out. I am so lucky to have such a supportive group of friends and family cheering me on every day.

Contact Info:

• Website: winenotaz.com
• Instagram: winenot_phx