Meet Edward Koraynie | Owner & Executive Chef

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

Hi Edward, what is the most important factor behind your success?
Being consistent, making sure I treat every client special no matter how large or small the event. I don’t take short cuts by cooking as much as possible from scratch and source high quality ingredients. We also don’t have standard menus, we develop custom menus for each client based on their event needs, wants and dietary restrictions.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
Ooey Gooey catering creates delicious food that people love. All menu items are carefully crafted with the freshest and most delicious ingredients. Our produce is sourced locally while handcrafting all dressings, sauces, and marinades. Every menu is custom and created to uniquely reflect our clients wants and needs. We will only provide you with what you want and nothing you don’t.

What sets us apart from others is that our menus are entirely custom. We source the freshest ingredients and make as much as possible from scratch. We prioritize every client, no matter how small or large the event.

I am most proud of relocating my business to Atlanta. Atlanta is a culturally rich market with excellent food, small farms, and farmers’ markets. I attended Morehouse for college and lived here for five years a few decades ago. I am proud to return as a small business owner. I plan to continue to grow my business and give back to this community.

I got where I was today with a lot of blood, sweat, and tears. I eat, breathe, and sleep this business. During my free time, I test new recipes with the family, capture content, source ingredients, review marketing metrics, etc., to continue to optimize the business. It has been a challenging road. The biggest challenge I faced since launching Ooey Gooey Catering was COVID. For almost a year, due to COVID, my business was shut down. I was scared that it was the end of Ooey Gooey Catering, but in April 2021, everything turned around. We started getting many requests for events, and my business returned better than it was before COVID. My next most significant challenge was relocating to Atlanta. I had to learn a new market, source ingredients, and network. I learned through both of these challenges to embrace change, and as long as you are willing to work hard, great things could grow from challenges and push you to places you never imagined you would reach.

I want the world to know that my culinary journey started over 16 years ago when I attended culinary school in NYC (The International Culinary Center (ICC), formerly The French Culinary Institute (FCI)). Before then, I went to college for Marketing but never really broke into that industry. I was drawn to the culinary arts because I was passionate about food. I have fond memories of cooking with my grandmother as a child. I always felt in my element and at peace. I love the feeling of cooking a meal people love and rave about, which is what pushes me every day. As I am living proof, I want people to know that following your dreams and passions can pay off.

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.
For brunch, I would take them to Ms. Icey’s. Ms. Icey’s has a great vibe, good drinks (I recommend the Guava Paloma), and flavorful food— a real party vibe to kick off the weekend.

Then I would go to Ponce City Market to play mini golf and enjoy the Atlanta view. Maybe have a few more cocktails.

For dinner, I would go to Nobu, which has been my favorite addition to Atlanta. The nigiri and sashimi are delicious and fresh, and the drinks are fantastic. Ask for the Mia Margarita. It isn’t on Nobu Atlanta’s menu but is a favorite from my time at Nobu Malibu. Also, highly recommend the Yellowtail Jalapeño Sashimi, Crispy Rice, Rock Shrimp, Toro Nigiri, House Roll, and the Wagye and Ahi Tuna tacos, but ask them to make it with the wonton taco shells vs. the corn.

After dinner, we would head to a Comedy Show.

Some other places we would check out that week:
Restaurants: Kimball House, O-Ku, Poor Calvins, Big B’s Fish Joint, Whiskey Bird, Oyster Bay Seafood Cafe
Activities/Hangout: Six Flags, Top Golf, Georgia Aquarium, Zoo Atlanta, North Georgia Wine Tour, National Center for Civil and Human Rights, Piedmont Park (Dogwood Festival)

Who else deserves some credit and recognition?
My wife is a huge source of encouragement, love, and inspiration. She pushed me to start my own catering company five years ago and utilized her contacts to get me started. She is also a fantastic cook and inspires many of my dishes. She has an incredible palate and is my lead taste tester. I also want to thank my excellent staff, led by Nshyira Korankyi, who makes sure to uphold my high standards at every event. And my son, whom I am building this legacy for in hopes that one day he can carry this business on.

Website: https://www.ooeygooeycatering.com

Instagram: https://www.instagram.com/ooeygooeycatering

Linkedin: https://www.linkedin.com/company/ooey-gooey-catering/

Facebook: https://www.facebook.com/ooeygooeycatering/

Yelp: https://www.yelp.com/biz/ooey-gooey-catering-atlanta-3

Image Credits
Ama Korankyi, Nshyira Korankyi, Edward Koraynie