We had the good fortune of connecting with Adrian Rentz and we’ve shared our conversation below.

Hi Adrian, how do you think about risk?
Some people say there are calculated risks and uncalculated risks. I feel a risk is a risk. You will never know the measure of your success unless there are some risks involved. I made a lot of decisions where I’ve could have lost, and with some of those decisions I did. However, if I did not take certain risks and make certain decisions, I would not be as far in my career as I am today.

What should our readers know about your business?
I am the owner and master chef of Chef On The Go. We are a catering company based out of Covington, GA, but we service the metro Atlanta area and surrounding areas as well. It was my wife that put the buzz in my ear about cooking for others because she believed that I was a great cook. At the time, I did not think I was all that great but I gave it a shot anyways. We actually started the business in Florida by selling salads only, which turned out great. We then expanded into selling rice bowls other menu items which sold successfully. The biggest challenge was when we relocated to Georgia, we wondered if we would be successful as we had to look for new clientele to service in a new location. It wasn’t easy at first, but people that know me know I never give up to have the success that I want. I started networking locally, and was later introduced to the world of pop-up shops. The rest is history from there.

What sets me apart from others is that I am a self-taught chef. I did not go to culinary art school nor had any formal training. The recipes I create are solely ideas that I play around with, and they soon come to life. I combine flavors and ingredients that most normally would not put together to create the foods that my customers and clientele love.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If my best friend were to visit the area, I’d give them the A.D. experience. I’m a pretty simple man, but I still like to have a good time. Some of my favorite sites I’d take him to would be the Trap Museum, Lake Allatoona to fish, Sudo Bar & Lounge and CRU Lounge for food and drinks, and to switch it up take a tour of downtown Atlanta as there is a lot to do there as well.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
First and foremost, without God my journey would not be possible. I have to shoutout my amazing wife, Ebony Adams-Rentz. It was because of her faith and her belief in me to do something positive with my life that I am as successful as I am right now. She plays a very vital role in Chef On The Go’s success. I also want to shoutout the Chef On The Go team, Virile Douglas and Danielle Williams as they have aided and helped out on so many occasions when the business needed assistance. Last but not least, I have to shoutout my amazing customers and clients who believe in me to service them. I am forever grateful.

Website: chefatl.com

Instagram: instagram.com/chefonthegoatl

Facebook: facebook.com/chefonthegoatl

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