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[EO San Francisco] Culinary Entrepreneurship Beyond the Kitchen With John Silva
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John Silva is the Founder of Culinary Eye Catering and Events, Always Fishing Hospitality Group, and Field Guide Consulting, entities that respectively specialize in creating unique catering experiences, offer innovative hospitality solutions, and guide professionals toward entrepreneurial success. A UC Santa Barbara alumnus and a new member of EO San Francisco, John's entrepreneurial journey began in 2009, leading to the establishment of businesses that have not only made it to the Inc. 5000 list of fastest-growing companies in America but also demonstrated consistent financial growth. With a background in kitchens, interactive art, and psychology, he has built teams focused on delivering exceptional customer service through creativity. John's ventures are underpinned by a philosophy of exceeding expectations and a commitment to high-level hospitality, ensuring that every guest's experience is paramount.
In this episode…The journey of a culinary entrepreneur is fraught with unexpected turns and the constant need for evolution. How can one transform challenges into stepping stones for growth, especially when global crises upend traditional business models?
According to John Silva, a visionary in the culinary world and the founder of multiple successful ventures, the secret lies in the ability to adapt, innovate, and find new avenues for growth when traditional paths seem obstructed. He underscores the importance of embracing a mindset that views obstacles as opportunities to rethink and revamp business strategies. John also highlights the crucial role of mentorship in navigating these challenges, offering guidance to emerging entrepreneurs and enabling them to leverage their unique strengths in the rapidly evolving culinary landscape.
In this episode of the Rising Entrepreneurs Podcast, John Corcoran sits down with John Silva to explore the dynamic world of culinary business. They discuss John's strategic pivot during the pandemic, his venture into mentorship and coaching, and his insights on building resilience in the culinary industry.
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