Peter X. Kelly is a self-taught chef. He didn’t go to culinary school, but his four restaurants and catering business bring in around $10 million in sales a year. He beat Bobby Flay in 2006 and rose to become an Iron Chef (no small feat, as any Food Network fans can tell you). He became the chef of the Highlands Country Club in Garrison, NY at 23 years old. When asked if he was nervous to be so young in such a position, he said he knew he could pick up and try something else if he failed. He didn’t fail. Quite to opposite, actually. He went on to open Xaviars at Piermont and the Freelance Cafe & Wine Bar (both sold in 2016), as well as X2O Xaviars on Hudson in Yonkers and Restaurant X and Bully Boy Bar in Congers. Restaurants are risky, as anyone who wants to open one will hear repeatedly. But in Kelly’s case, the risk paid off. Kelly is also a vintner (a wine merchant) and the founder and culinary director of Impromptu Gourmet, which delivers chef-inspired foods made with real, fresh ingredients to your door.
The Me In Team Insight:
Entering the workforce can be challenging in any field, but especially one as competitive as the culinary world. Kelly dove in without any formal training, instead starting his career washing dishes and working his way up. He knocked on doors, talked to the right people, and eventually landed on his feet. This approach doesn’t work for all fields, but it’s also not an uncommon story. If you’re willing to put in the work and learn by doing, you might be able to make it big. This Me In Team owner was willing to do whatever it took to be successful in his field. Don’t be afraid of hard work, be afraid of not having the opportunity to do so!!