Interview with chef Royce Oliveira, owner
Q: How did you get involved in this business?
A: I started washing dishes (in restaurants) at the age of 14. I tried other things, and have realized that (working in restaurants) is the only thing that I am good at and have fun doing. Pastry chef and co-owner Leanne Adamson also started working in a bakery as a teenager and, after many years catering, she found herself working in bakeries around town.
Q: What distinguishes you from other businesses in your category?
A: We are the smallest restaurant in the city — according to Westword — by two seats, I believe. My wife and I are here every night with our kids hanging out 90 percent of the time. This is our life and we are putting everything into it to make it work and it’s really cool that it is. Customers come in and ask how the kids are and the next thing I notice is them sitting down having dessert with them. Tables across the room will strike up a conversations and the next thing I notice is them exchanging contact info. Never have I witnessed this in a restaurant.
Q: What do you like best about your line of work?
A: The rush, getting everything done and making people happy. I am the first person who people see when they walk in and the last when they leave. It is very pleasing to see them leave and thank us for a good time. Usually in a restaurant, its the hostess getting thanked and rarely does that get passed to the back of the house. It’s nice to go to bed with a bunch of warm fuzzies.
Q: What is your business’ biggest challenge?
A: The rest of our lives, making quality time for family and friends. During holidays we are usually busy at the shop running the business. Family will come to town and we are either at work or trying to catch up on sleep. When we first opened, our oldest daughter’s birthday was a few weeks later, and with our schedule and the rest of the world’s schedule, we had to cancel her party. It really stunk.
Q: Something people might be surprised to learn about you or your business:
A: We really love it. It’s in our veins and its more than what we do — it’s who we are. We shut down for the Fourth of July and have a week off. I get some stuff done around the house but I do not feel like myself until I get back in the kitchen to start a new menu. It was the best part of my break because I had no idea what the new menu was going to be until I got into the kitchen with Leanne and started to talk ideas and create and prep a new menu in about 18 hours. That’s the fun.
Profile
Business: To the Wind Bistro
Address: 3333 E. CofaxAve.
Hours: 5-9 p.m. Tuesday-Thursday, 5-10 p.m. Friday-Saturday
Founded: 2014
Contact: 303-316-3333
Employees: 7