When people talk of cut-throat industries one would more than likely think of politics, finance, maybe even entertainment. However, there is one in particular that requires an extreme amount of blood, sweat, and tears, one where the entire empire that one has built can come crumbling down on a whim of the ever-changing and fickle consumer. The world of food is one of the most unique arts, and difficult to master, but this week on The Malliard Report Jim sits down with a guest that has done just that. This week we welcome “seafood guru, sandwich junkie, restaurateur, and chef” Andrew Gruel.
“Andrew is currently the Founder and Executive Chef of Slapfish Restaurant, the award-winning food truck turned international brick and mortar, based out of Huntington Beach, CA. Chef Gruel has taken Slapfish (bootstrapped!) from 2 food trucks to 10+ restaurant locations in just over 3 years. Andrew has appeared on multiple Food Network shows including his most recent role as a Judge on the show Food Truck Face Off. Gruel has also been on “TODAY Show”, PBS, Cooking Channel, as well as in numerous publications including The Wall Street Journal, Men’s Health, Food & Wine Magazine, Entrepreneur, and Restaurant Business
“Andrew is admittedly addicted to the fast pace of the restaurant world and translates that into his business approach to be very hands-on whenever possible. His next project is to establish a monthly changing restaurant space that gives aspiring chef-entrepreneurs a chance to “beta-test” their concept without spending thousands of dollars.”
If you are fortunate enough to have a Slapfish near you, you must go check it out. The food is fantastic. If not, you can always longingly enjoy the “Epic Shrimp Burrito” from afar through Andrew’s social media @andrewgruel. For all things, Malliard, head over to malliard.com to where you can catch up on past shows, subscribe to the newsletter, and snag some really sweet merch. Make sure to rate and subscribe through your favorite podcasting app!