Reid A Pressentin of Cala Scottsdale: 5 Things I Wish Someone Told Me Before I Became a Restaurateur
An Interview With Martita Mestey
Stay away from capital calls. Raise enough money for reserves. If you don’t use it, you can pay your investors back even quicker. Nobody wants to get a call asking them to invest more capital or have their shares diluted.
As a part of our series about “5 Things I Wish Someone Told Me Before I Became a Restaurateur”, I had the distinct pleasure of interviewing Reid A Pressentin.
Renowned for his dynamic influence on the hospitality landscape, Reid Pressentin is a respected entrepreneur and trailblazing restaurateur. With an impressive portfolio that includes Cala Scottsdale, Toca Madera Houston (set to debut in April 2024), and the pioneering brand Drinique, Reid has left an indelible mark on culinary and beverage experiences worldwide.
Reid’s unwavering commitment to innovation and meticulous attention to detail have earned him a reputation for excellence in every endeavor. As a co-founder of Cala Scottsdale, guests are treated to refined dining experiences characterized by exquisite cuisine and a sophisticated ambiance, reflecting Reid’s dedication to delivering unforgettable culinary journeys. Similarly, Toca Madera Houston, under Reid and his partners leadership, is poised to become a cornerstone of Houston’s vibrant dining scene, offering patrons innovative Mexican-inspired cuisine.
Beyond his ventures in the culinary world, Reid is the driving sales force behind Drinique, a groundbreaking brand revolutionizing the beverage industry with its eco-friendly drinkware solutions. With a presence in over 160 countries, Drinique stands as a testament to Reid’s ability to identify market needs and deliver innovative products that resonate with consumers.
Reid’s entrepreneurial journey is a testament to his resilience and vision. From his humble beginnings as a GM Sales for an insulation company to his pivotal role in shaping the future of the hospitality industry, Reid’s Midwestern roots instill in him a natural ability to connect and strategize, evident in his role as a Business Strategist and Capital Director.
In his spare time, Reid indulges his passion for traveling in search of his next favorite tequila, expanding his culinary palette, and quality time with his family. With a vision that knows no bounds, Reid Pressentin continues to shape the future of dining and beverage experiences worldwide, leaving an enduring legacy of excellence and innovation.
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 restaurateur?
Thank you very much for having me today. I would hardly characterize myself as a restaurateur (chuckles laughing at himself). I would say I’ve been lucky enough to be surrounded by people my entire life in the hospitality sector that set the stage for my success. Also, having a single mother whose occupation was General Manager of Hotels before finally settling in a role as the Midwest Director of Sales for The Orange County Convention Bureau had a great influence on me. Needless to say, I traveled with her for business, practically grew up in Disneyland, and was often in Hotels and around hospitality circles. Always meeting new people feels very natural to me and I would like to think that is part of my inspiration. I also believe the fact that we have a very large extended family. My Mom is one of 9 children. I have 26 cousins that I’m all very close to. Having everyone together on the weekends growing up for large family gatherings with a focus on food was something that seemed normal to me. You tend to appreciate things like that much more the older you get. Being around family and friends and eating good food is something that I feel very fortunate to be a part of and that is what I love at my core.
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?
I’m a fan for all things Mediterranean. However, truth be told, I love food from all parts of the world. My Godparents Candy and George Gialamas were Greek and raised their family with a very Greek culinary influence. I was eating spanakopita and pastitsio before I could even spell either…. or even say the words for that matter. Lots of time in Greektown in Chicago was a regular thing and besides the culinary side of it, I loved the Greek culture from a very young age.
Can you share the funniest or most interesting story that happened to you since you became a restaurateur? What was the lesson or take away you took out of that story?
I’m not too sure it’s funny but more of a life lesson. I go into everything I do with a sincere confidence, not arrogance; that’s ugly. Doing that when you first start something can be good, however, I learned real quick that if you’re wet behind the ears, in whatever you’re doing, it’s better to keep your mouth shut and try to listen to the ones who have been doing it longer than you. On top of that, you can always learn from those around you. No matter how much of a master of your craft you are whether it be raising capital, dealing with customers or a talent in the kitchen, you can always learn from everyone around you.
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?
Learning to deal with egos is something that has been the biggest surprise and the obstacle I’ve found most surprising in business. Having to navigate different people that are in a disagreement and still making things work is a lost art in my opinion. Too many rely on resulting to lawsuits. I think putting your pride aside is a characteristic of the strongest people. I’d rather have an amazing environment where everyone feels like they are achieving together in a synergistic manner. If we can make money doing that at the same time, that a big W, in my opinion.
In your experience, what is the key to creating a dish/experience that customers are crazy about?
First of all, I’m not a chef and I don’t claim to be. Maybe a master at the grill, but that’s for friends and family to dispute on Sundays. Setting yourself up with the most talented and like-minded people that have some sort of creative genius to them is the best way to succeed. Having been on both sides of the hospitality industry, I have a great appreciation for flatware and table top products. Having great food is a win, but if you have the capacity to make the food look sexier by using better materials in terms of flatware, making a dish look sexier, and making lively presentations with dishes more of an experience, why not go the extra mile? I think that experiential dining is something of an art, and that is the direction the more forward-thinking restaurants that are pushing the envelope are doing. A great example of this is what the gentlemen at Noble 33 has created. Toca Madera is something that is experiential with an added amazing culinary experience. That intertwined with an ambiance that few restaurants in the country, or the world for that matter, provide for experiential dining that a vast majority of diners are gravitating towards.
Personally, what is the ‘perfect meal for you’?
I’m fairly simple when it comes to a perfect meal. An outstanding steakhouse is usually ideal. Lobster bisque, a loaded baked potato, asparagus paired and an 18 oz bone-in filet mignon is something I could put back every night. Mix that with a pair of Dirty Martinis, Kettle One up and four blue cheese olives….yes. Estoy contento!
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
Daily strenuous physical activity coupled with reading in the morning dissipates any brain fog I may have. Even if I get in a brief 15 minutes of reading, that allows me to open my mind; especially when the reading has nothing to do with what I’m focused on.
Are you working on any new or exciting projects now? What impact do you think this will have?
My partners and I were lucky enough to get together with the geniuses at Noble 33 and are currently finishing the final phase of construction for Toca Madera at The Thompson Hotel in the Pavilion at the Allen in Houston. It is a monster of a project with about 13,000 square feet of dining space (about 1,200 outdoor). It is set to open the week after Memorial Day. Houston is a culinary city that rivals the best in the country, however, Toca Madera will provide something that has never been in the Houston culinary sphere. The experiential dining provided by Noble 33 will undoubtedly leave patrons enormously impressed. Get ready Houston!
What advice would you give to other restaurateurs to thrive and avoid burnout?
It’s the same advice I would give anyone in any sector. Failure doesn’t exist unless you quit. What most people call failure, I view as just a hurdle and a lesson in how not to do something. Learn from what you do and always get better. Diligence and resilience I would say are my best two personal qualities. If you maintain and stay resolute, you realize that the only person who can stop you is you. I definitely get that mindset from my Uncle Gary Pressentin, who became a father figure after my Dad passed away unexpectedly at the age of 8. I still can hear his voice saying “I know I can. I know I can”, when I experience a difficult task.
What are your “5 Things I Wish Someone Told Me When I First Started as a Restaurateur” and why?
- Prepare yourself for a new hurdle everyday. Even if you have all your ducks in a row, there’s always a variable that pops up to cause an issue that demands attention. I guess that goes for life as well.
- Never think something is a sure thing. It never is. In one experience, I was raising capital and had the subscription documents signed and ready to go. It was for a substantial amount of money too. Since this was done, I figured it was a guarantee and stopped pursuing it. The capital was never funded and I had to seek it elsewhere which took several weeks to correct my error in judgment.
- Whether you are the Executive Chef, Managing Partner, or even a General Manager, always take the time to stop and introduce yourself to patrons and get feedback while operating. Most appreciate the gesture and they can provide some of the best feedback you will receive. Our Culinary Director and Food Network Chef Beau McMillan does this often with his boisterous and happy demeanor. I have seen how the patrons respond to it and their happiness from him doing so. At the end of the day it comes down to the customers and their experience. If they get to say, “Hey, I met so and so and the experience was that much more enjoyable because of it”, then why not go the extra mile?
- Raising capital can be extremely stressful and overwhelming. Prepare yourself for something that is not in your control 100%. It is dependent on not only the person raising capital but the individuals investing as well. There are always deadlines in a raise schedule and if a stage is delayed, the whole project will be delayed because of a lack of capital. This could ultimately result in a capital call to current investors to raise money; something that I’m adamantly opposed to. In one of my raises, it got down to the wire and when I say that, I’m talking inches. The developers, my partners and others were calling multiple times daily asking when the project would be funded. Fortunately enough the capital came in at the 11th hour. Unfortunately you can’t always plan on the capital raise to be on time.
- Stay away from capital calls. Raise enough money for reserves. If you don’t use it, you can pay your investors back even quicker. Nobody wants to get a call asking them to invest more capital or have their shares diluted.
What’s the one dish people have to try if they visit your establishment?
It may sound very simple or even remedial but I’m a sucker for great pasta. The Lumache a la Vodka is absolutely amazing at Cala Scottsdale. I recommend it to everyone. I have friends that order it weekly to-go at this point. It’s still the #1 seller since Day 1 for a reason.
You are a person of enormous influence. 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.
The movement I aspire to influence is one that celebrates integrity and diligence. Fostering a deep value, that hard work and dedication should be recognized and rewarded. Joining together as a country to embrace a return to the traditional work ethic is essential, as it encourages perseverance and resilience in the face of challenges. By instilling the mindset that progress, even if incremental, is valuable, we can inspire positive change not only within our nation but across the globe.
Thank you so much for these insights. This was very inspirational!
Reid A Pressentin of Cala Scottsdale: 5 Things I Wish Someone Told Me Before I Became a… was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.