Hi. I'm Chris Spear, founder of, and podcast host at, Chefs Without Restaurants. Working as a personal chef with my own business, Perfect Little Bites, I wanted to create a network for other food entrepreneurs to help them build and grow their businesses through the power of this network. Some core components of this group are a way to share best practices and gig opportunities, find employees if needed, and create an inclusive community where we could support each other. I've also been building a database of these cooks and chefs that will be searchable at some point, helping them attain customers if that's something they're looking for.
As the community grew, The Chefs Without Restaurants podcast was born. Started in November 2019, I have since released 81 episodes as of this writing. On the show, I have conversations with culinary entrepreneurs, and people in the food and beverage industry who took a different route. They're caterers, research chefs, personal chefs, cookbook authors, cottage bakers, distillers, farmers, and all sorts of culinary renegades. Just a few of my guests have been Michael Twitty, Shola Olunloyo of StudioKitchen, certified master chef Rich Rosendale, Matthew Jennings, Christina Pirello of Christina Cooks, Tu David Phu, David Pietranczyk of PolyScience, and Amrthyst Ganaway.
I've wanted to keep the network free, and I REALLY LOVE doing the podcast. Obviously, there are costs associated with this, both the monetary costs that come with the podcast, as well as the time commitment. If you love what I'm doing, I'd really appreciate the support. This will help me afford the gear, and the monthly hosting fees and editing costs for the show. I would also love to grow the Chefs Without Restaurants network, and would love to be able to hire people to help with that. Your support can hopefully help make that a reality. Some rewards will include shoutouts on the show, CWR swag (still working that out), bonus/extended episodes, the ability to ask guests questions and more. I'm also going to be releasing exclusive recipes here on the site.
Please let me know if you have any questions. Thanks so much for the continued support.
-Chris Spear
