Trey Chapman started working In the 70s once he was old enough, at his family meat company and many other different family restaurants. In his teenage years, he worked for the Carriage House, The Balcony, Steak and Ale, and the Keg Restaurant-all of which were in the Fort Worth area. Trey’s dad wanted him to gain the experience and knowledge from other companies that were not family related. So after Trey graduated from a Military Academy, he moved to California to do seven-year working for Pizza Hut, Little Caesars, and Wendy’s International in various management and operation programs.
After successfully passing these mentioned programs, Trey Chapman eventually went back to the family restaurant operations. During his forty (40) years in the restaurant business, long story short, Trey has done anything and everything in the business including, restaurant operations, site locations, construction ground-up, remodeling, business planning, and development, and so the story goes! Trey is now the proud creator of the famous food and drink site, Trey’s Chow Down.
Was it hard working in the shadow of your family’s food and beverage industry success?
Quite the contrary actually, I was inspired to go all in because of my success and my family’s success in the restaurant and business world. I had already had a lot of training throughout the years, and I dived solo into this business knowing exactly what I was getting myself into. I knew I could make a difference through hard work and dedication supporting positive vibes in the food and drink world; and that drove me forward on my own, independent path. Still, It is thanks to their success and teachings that I am where I am today, but I owe a lot of my success to myself as well.
Would you say your family gave you a “head start” in the industry?
Not quite. They were the ones to expose me to the industry in the first place, but I can say I walked my own path, independently from my family and what they may have wanted for me. I owe my success to 45 (forty five) years of Hard work, dedication, and research reporting on the food chefs and unique experiences in the food, drink, and culinary industry. Even today, I continue to visit chefs and kitchens around the United States of America (USA) to further add to my knowledge of the food and the culinary world.