Today we’d like to introduce you to Brian Hall.
Hi Brian, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
So, where I am today? Hard work. Dedication. Faith. Love and most of all love because without it, the aroma from the pots wouldn’t be the same. My cooking came from my grandparents, both sides of my family. My dad’s mom always had the grands and man oh man, the meals that used to come out of that kitchen! She’s still the best! My mom’s parents they both had the sauce, so I was soaking it up from them too… “Bug-eyed,” one of my aunts would say… Meaning I eat with my eyes but I was really eating up the “game”. The love of food stuck with me. Once I moved away for college (and moved off campus) I started banging plates. I thank the man above for it all. I know if all else fails, I can make a unique meal. I can warm the soul!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The road for me has been a breeze sort of. I say that only because in college, I had a group of friends and only three of us were like the first ones off-campus. This made me want to cook as well. We would put in for food and I’d cook and that was all the practice I needed away from home. The success has been controlled by me in a sense. The effort I put reflected on the business so the road to here has been great. Thank you.
Alright, so let’s switch gears a bit and talk business. What should we know?
Belly Full is a catering business that originated in Daytona Beach, Fl. I, the chef, is originally from Goulds, Fl or what people call the Cutler Bay Area and my fiancé, who helps me is from Kingstree, South Carolina. The food you’ll get from us is one of a kind with its own unique taste. We do a lot of brunch events with mimosas and a whole menu of things to eat. Which brings me to what sets us apart from others… The menu you want is always custom to your liking. We cook what you want and only that. We also have a nice way of presenting things for the regular low price and we can get fancy for a bit more. The thing that makes me proud is the support from people, the chance to spread love all over. We here at Belly Full care for our guests as if they were our own. The food here is cooked and served with love. No rush, no hassle, just great food.
Is there a quality that you most attribute to your success?
The fact that we travel and cook in the presence of most of our guests has played a major role in success. Having a private chef or personal chef who travels to you is something “people with money” do. We make it affordable for people with even less money. I think that helped us a lot with business being the better price for a traveling chef.
Pricing:
- 10-15 Miami 350 10 – 15 Central Fl 250
- 20-35 Miami 450 20 – 35 Central Fl 350
- 40-60 Miami 550 40 – 60 Central Fl 450
- Fee 60+ per person
Contact Info:
- Email: [email protected]
- Website: www.bellyfullcatering.net
- Instagram: BellyFullcatering
- Facebook: Belly Full Florida
Image Credits
Monica Pressley (fiancé)
