Meet Isaiah Gethers | Entrepreneur, Gourmet Chef, Culinary Artist

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

Hi Isaiah, what was your thought process behind starting your own business?
The first thought was if I’m going to work myself to the bone night after night to make someone else’s dream come alive, I might as well work for my self! It takes a lot to operate any business let alone a restaurant or catering service. From filling out a food requisition sheet to sent do Sysco or US Foods, dealing with unhappy customers, or even making a profit to break even the cost of operating an establishment and paying employees weekly but the skills and knowledge I obtained for the Art Institute of Atlanta assured my motives in pursuing this profession.
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Let’s talk shop? Tell us more about your career, what can you share with our community?
I began my first culinary position in 2018. I started as a prep chef, generally breaking down large quantities of produce and meats and prepping them to be cooked later on the next day such as cabbage, collard greens, rutabagas, broccoli, ground beef, generally anything that needed to be pre fabricated before the chefs cooked the food I had something to do with it before hand. After a year and a half of displaying my professionalism at a high level of performance. I was promoted to Line chef. Once that happened I really started to show off my talents. I was eager to learn all the recipes but the other chefs had a different agenda. They didn’t like the fact that I was younger and newer than them getting raises and promotions so they really didn’t want to help me learn what to do. So I went to the executive chef m Marcus and I got all my instructions from him directly which turned out to be a plus because I made each dish exactly how he wanted them to be prepared not like what someone else would say do it who takes short cuts to get done on time. It was that process that taught me a new level of productivity and professionalism as well as customer service.

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.
Well first of all since they’ve got off the plane and left the airport the first stop has to be Big Daddy’s Original Dish located on Old National Highway. Then from there we’ll go to the malls like Lenox mall and Phipps Plaza. Then to get something else to eat we can go to Nancy’s pizza on Virginia avenue. The next few days we can go to Atlantic station and catch vibes over there. If we want to go out at night we could go to Spice House restaurant and lounge in Lithonia, VVS in College Park, or 656 sports bar and grill in downtown Atlanta If we want to go big then I would suggest club REVEL. Metro Diner is always a hit. Also I like going to food hall such as Chattahoochee Food Works in upper west Atlanta

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?
Yes, first of all I want to thank God. Second I want to thank my Mother, who was a single parent raising two sons, simultaneously achieving her Bachelors, Masters, and Doctoral degrees in theology from Liberty University while owning and operating a major distribution warehouse. She taught me anything is possible if you keep God first in your life. Next I want to give a shout out to my Alma Mater the Art Institute of Atlanta. I remember I almost didn’t get accepted because of my record but, after a long talk with the Dean and a letter to the enrollment committee they gave me one of my first second chances to be who I am today. From the incredible instructors who took their time to make sure I understood the techniques to my classmates who helped push me to be more creative and aspire to one day own my own restaurant. I’ll never forget them. Then I want to shout out my fiancée Linterria who literally helped me complete my college and homework assignments while I worked all day. Also I want to shout out my boss/ mentor Marcus Sabír who is the Owner/CEO and Executive Chef of Big Daddy’s Original Dish. I remember when I first talked to him about where I wanted to be in life and how I’m pursing to own my own he tried to detour me from the restaurant business because it’s too much sacrifice but I was determined anyway. Last but not least I want to give a shout out to my aunt for literally everything after my mom passed away she kept me together encouraging my to finish school and keep pushing for greatness. Ive experienced and survived a-lot to get where i am today and without these people, and many more I did not name, I wouldn’t be here today.

Other: My culinary social media is still a working progress but will be up soon!