We had the good fortune of connecting with Chris Spear and we’ve shared our conversation below.
Hi Chris, what was your thought process behind starting your own business?
I was at a point in my career where i was starting to get tired of cooking other peoples food so i wanted to branch out and start cooking mine and feeding people!
Alright, so let’s move onto what keeps you busy professionally?
I believe what sets me apart from others is that my employees are number one to me. if you take care of your staff and treat them with respect and give them knowledge and some authority they will have your back and take care of the guests which is what we are really looking to accomplish here. I got to where i am today by working hard having passion, integrity, drive and following in foot steps of leaders. I have learned that when you want to rise to the top you have to worry about what YOU are doing and not doing vs what others are not doing. We are not reinventing the wheel here at ROOTs Eatery we are “bringing families back to the dinner table one meal at a time”
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
People always laugh when I say I prefer AZ over NY. there is so much to do out here and the weather is unreal 9 months out of the year which is winning in my eyes. Out on the water is my happy place so I would definitely take them to some lakes around AZ and then maybe take them 3 miles from my house n go shooting in the wild wild west. as for food and drinks there are becoming endless options here in PHX as we are growing large and developing a food scene out here
The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
My shout out goes to the first 2 Chefs i worked for right out of culinary school. Guy Reuge and Matt Connors these are some of the most talented chefs I have met and worked for. To me being on TV and a celebrity chef doesn’t make you successful. What makes you a bad ass chef is taking young cooks and putting faith in them and training them the right way. both these chefs taught me in the ins and outs of the kitchen. Both of these chefs are very well known and recognized on long island and I’m proud to say I’m trained by the best
Facebook: roots eatery
Other: I also own and operate COOKINGFROMROOTs Catering which is a fully customize able catering company