An Interview With Martita Mestey
Your chef coat changes my life. Every day when I arrive at work and put on my chef coat, I walk a bit taller and feel a bit more empowered. It’s crazy to think that something as simple as a piece of clothing can change my whole life, but it has.
As a part of our series about the lessons from influential ‘TasteMakers’, I had the distinct pleasure of interviewing Chef Venecia Willis.
Chef Venecia Willis, Director of Culinary at Velvet Taco, brings over 15 years of culinary expertise to the Texas-based restaurant brand known for its globally inspired tacos and fresh ingredients. Leading dynamic teams across 40+ locations, Chef V challenges taco “norms” and infuses diverse flavors into each dish in a way that is not seen at typical fast-casual restaurants. Prior to joining Velvet Taco in 2021, she held positions as Senior Culinary Operations Manager for Protein Bar & Kitchen and Director of Culinary at Roti Modern Mediterranean where she rapidly ascended the ranks by transitioning from an hourly employee to a corporate managerial role in only two years and earned accolades including Young Leader to Watch by QSR Magazine in 2020.
Thank you so much for doing this with us! Our readers would love to get to know you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?
As a young child, I loved to spend my weekends in the kitchen cooking with my grandmother. Some of my earliest memories of those mornings were of us making scrambled eggs. I was mesmerized by how the eggs transformed from a liquid to a solid. We would spend the day watching cooking shows, and I became very influenced by Julia Child and how excited she was about food. It was around the age of 10 that I informed my grandmother that I wanted to be a chef when I grew up. It wouldn’t be until my early 20s after spending many years educating myself in the medical world that I would have a change of heart to chase my lifelong passion for food.
Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?
Early on in my career, I worked for a Mediterranean concept that made me fall in love with the vibrant flavors found throughout the region, but I wanted more. It became very important to me to not limit my culinary experience by focusing on one region or one culture’s cuisine, but to explore the world and bring new flavors to people everywhere where a Velvet Taco is located. I now have the unique opportunity to explore all sorts of cultural cuisine at Velvet Taco. As a globally inspired Taco concept, I’m able to incorporate anything into a tortilla and call it a taco.
Can you share the funniest or most interesting story that has happened to you since you became a chef? What was the lesson or take away you took out of that story?
So many things come to mind, but I would have to say when I was on WGN News in Chicago to promote a spring holiday protein shake for my previous company. It was a live segment, and I was asked to build, blend and pour a bright green shake while talking through all of the ingredients with the news anchor. I had all the ingredients in the blender cup, placed it onto the base while I was chatting away, and when I hit the power button, I suddenly realized I had forgotten to place the top on the blender cup. Luckily, it was an enclosed blender system, or I would have been completely covered in bright green protein shake on a nationally broadcasted segment. Later that day when I was meeting up with friends for dinner, an acquaintance came over to me and reminded me that next time, I should make sure to place the top onto the blender. I was so embarrassed.
Can you tell us a story about the hard times that you faced when you first started your journey? How did you overcome this obstacle?
The culinary world of the restaurant industry is very male dominated. As a woman, I faced many challenges when I first entered the culinary scene. It was important that I earned the respect and support of my male peers. I always face challenges with a mindset that I can and will overcome it, and I feel that I was able to do that and more.
In your experience, what is the key to creating a dish that customers are crazy about?
It’s all about food memories and re-connecting people to a meal they once enjoyed.
Personally, what is the ‘perfect meal for you’?
The perfect meal for me is a medium rare ribeye served with grilled veggies and chimichurri sauce, accompanied by a Diet Coke or a crisp glass of rosé.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
I enjoy talking to people about their favorite foods because I gain inspiration from their experiences. I spend a considerable amount of time on social media watching trends and what people are making at home. I also review menu analytics and Velvet Taco’s own data. It’s important that I stay connected with my peers to see what they are working on and how we can support each other. But, my favorite way to find inspiration is through travel and exploring new cities.
Are you working on any new or exciting projects now? What impact do you think this will have?
Velvet Taco has an exciting menu and a unique outlet for innovation. Our WTF (Weekly Taco Feature) is a limited-time-offer that runs Wednesday to Tuesday every week, 52 times per year. This allows us to explore our creativity, try new things and be a rebel when it comes to creating new tacos. Each WTF is only available for a week, so why not try it? I’m never working on only one specific project, but many new tacos and accompanying menu offerings.
What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?
Don’t force creativity. When inspiration strikes, that’s when you get into the kitchen and make magic happen. Keep a notebook at all times and write down your ideas so you can go back to them when the time is right. Taste everything! Dedicate time for self care and time to step away to clear your mind. Finding balance in the restaurant industry can be a challenge, but make yourself a priority.
What are your “5 Things I Wish Someone Told Me When I First Started as a Chef” and why?
- Going to culinary school doesn’t mean you’re a chef. I thought that I would graduate culinary school and be able to walk into any restaurant, become a badass on the line and start creating menus. Little did I know that I would first be working for a chef peeling onions for six months.
- You won’t have to have a crazy expensive knife. It’s not the knife that makes the chef, but the chef that makes the knife. I can make anything that’s sharp work as a tool within my toolbox. Yes, a nice, sharp knife makes life easier, but a challenge is fun from time to time. Although I own many nice knives, I always find myself using the rental knives our heart of house Tribe members at Velvet Taco use.
- You won’t be working in a fancy fine dining restaurant. I did several stages at some of the best restaurants, but it was when I started working at a small fast casual restaurant that I found my calling. I have the ability to touch the lives of so many more guests within this sector of the industry, which allows even more people to taste my creations.
- Spreadsheets. Never did I know that I would have to master Excel to be a chef. I spend just as much time, if not more, at my computer as I do within the kitchen.
- Your chef coat changes my life. Every day when I arrive at work and put on my chef coat, I walk a bit taller and feel a bit more empowered. It’s crazy to think that something as simple as a piece of clothing can change my whole life, but it has.
What’s the one dish people have to try if they visit your establishment?
Spicy Tikka Chicken
If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be? You never know what your idea can trigger.
I would love to inspire people to grow their own vegetables. It’s inexpensive and I firmly believe that it can change your life. At the very least, consume produce seasonally. Not all fruits and vegetables should be consumed all year round. Oh, and eat more tacos, because they make your heart and soul happy.
Thank you so much for these insights. This was very inspirational!
Chef Venecia Willis Of Velvet Taco: 5 Things I Wish Someone Told Me Before I Became a Chef was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.