28 years old • Fort Collins (Pork Collins)
Co-owner of Jersey Cowboy
What’s your occupation? Explain your career, accomplishments and professional highlights.
I own Jersey Cowboy with my sister and business partner, Taylor. Nearly all of my professional career has been in restaurants. I’ve worked every job, from server to dishwasher, bartender and sous chef. I’ve led kitchens, trained staff and inspired cooks. These achievements don’t come with gold trophies, but they bring a much better feeling at the end of the day.
Tell us about yourself, your history and how you came to be where you are now.
I’ve always cared for others and expressed it through cooking. At Jersey Cowboy, our mission is to have customers feel loved in the relationship they share with the food they eat. Everything we make is inspired by this and family recipes. I didn’t attend culinary school, but I believe that rising through the restaurant ranks is invaluable. I’ve been fortunate enough to work with some very talented chefs and at struggling restaurants, sometimes learning more from the latter. Jersey Cowboy started as a small push cart with a New Jersey signature pork roll, egg and cheese sandwich, and recently, we expanded by adding a food trailer to our fleet. I enjoy teaching and showcasing the amazing flavor of the John Taylor pork roll to everyone I meet.
Tell us something unique about you.
One unique thing about me is my ability to blend traditional regional cuisine with modern twists. I’m particularly passionate about popularizing the John Taylor pork roll, infusing it into innovative dishes that surprise and delight our customers. This creative approach reflects my commitment to honoring local culinary traditions while bringing fresh, contemporary flavors to the table.
What do you consider your biggest accomplishment or challenge you’ve overcome, either professionally or personally?
Professionally, my biggest accomplishment has been establishing Jersey Cowboy and creating an unforgettable culinary experience for our patrons. Overcoming the challenges of building a successful restaurant has been immensely rewarding. Personally, navigating the complexities of entrepreneurship has been both my greatest challenge and achievement, shaping me into a more resilient and adaptable leader for the culinary industry.
Where do you see yourself in five years? In 10 years?
In five years, I envision Jersey Cowboy expanding its reach and becoming a staple in the culinary scene beyond Fort Collins. I aim to further innovate our menu while maintaining our commitment to exceptional quality and even better customer service. In 10 years, I see myself leading multiple successful ventures, possibly even branching into food education or philanthropy, using my experience to make a positive impact in the culinary world and the community in Northern Colorado.
What piece(s) of advice would you give to your younger self?
I’d tell my younger self to embrace failure as a crucial part of growth, to not fear taking risks and to prioritize work-life balance. I’d emphasize the importance of building strong relationships, both personally and professionally, and to never underestimate the value of continuous learning and self-improvement. Lastly, I’d remind myself to stay true to my passions and never lose sight of why I started this in the first place: to change the culinary world.
What has made Jersey Cowboy successful?
Our success stems from our unique product. By incorporating the John Taylor pork roll, a delicacy in New Jersey, we have set ourselves apart from the competition. We’re also revolutionizing the culinary scene, putting an emphasis on mental health and actually caring for our team. Along with above average wages, paid birthdays off, a four-day work week and free food, we’ve scrapped tipping to combat industry inequalities. By creating an inclusive workplace where everyone’s valued, we’re not just changing the game; we’re setting a new standard for excellence and equity in the industry. It’s not just about reshaping our business; it’s about removing toxic practices from the restaurant culture altogether.
Why did you decide to start a food truck business?
My reason for entering the food truck business was to showcase the incredible food that defined my childhood on the East Coast. Coming from a lineage of home cooks, I lacked formal culinary training and believed that launching a mobile food operation would effectively highlight my skills with minimal overhead costs. By operating a mobile setup, I could flexibly navigate different locations and events and reach a diverse audience while refining my culinary offerings. This flexibility not only minimizes financial risk but also allows for more direct interaction with customers, creating a loyal following that appreciates both the food and the personal touch behind it. Many people ask us about a potential storefront for Jersey Cowboy in the future, and while it remains a possibility, we’re currently content with our slow, steady growth.
What led you to care so much about your employees’ well-being?
Growing up immersed in the restaurant industry, I’ve witnessed and experienced firsthand the unfortunate reality of neglectful ownership. Too often, I’ve wondered why some restaurateurs fail to recognize and value the individuals who help build their dreams. Central to our mission is the elimination of tipping, a decision that isn’t just about reshaping customer expectations but is a fundamental shift toward fair compensation within the hospitality industry. Tipping traditionally places the burden of employee wages on the customer, leading to inconsistency in income and perpetuating a system where hospitality workers rely heavily on gratuities to make ends meet. By empowering my team to prioritize guest satisfaction instead, we not only elevate the dining experience but also create a culture where mutual respect and genuine care flourishes. As leaders, Taylor and I strive to set an example and are confident that our team will internalize and propagate these values, thereby reshaping the industry one heartfelt interaction at a time.
How do you give back?
I believe that everyone should have food on their plate and that no one should go hungry. That’s why we’re introducing our new pay-it-forward program on the trailer, where customers can buy a double cheeseburger for someone less fortunate who can’t afford to eat. We keep the receipt of that sale and hang it on the side of the trailer for anyone to take and bring to us to make. If the joy of making someone’s day by going out of your way to make a gesture, big or small, doesn’t make your day a thousand times better, I don’t believe you should be in this industry. Taylor and I do everything we can to show our employees that we are not above them, whether that’s working the flattop on a busy Friday night or helping with dishes at the end of a shift. The food truck life is not easy by any means, but I truly believe that if you take care of your people, they will take care of you.
