Today we’d like to introduce you to Paola Guasp.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I am the owner, chef, and co-founder of Amara Kitchen in Los Angeles, CA. I was born in Los Angeles. When I was eight months old my family went to Santiago Chile to visit my dads family. My parents were struggling with drug addiction & they decided to leave me there with my grandma, tias, and cousins until they were in a better situation. I moved back to States with my mom when I was five, which was hard since I had only met her once before when she came to visit when I was three. I had my older sister with me was a constant, which helped the transitions. We lived in an apartment building in Van Nuys, and my parents continued to struggle with drug addiction my whole life. My sister and I found creative ways of turning hard situations into inside jokes and games as a way of copping.
Our mom worked late nights as a waitress, and my sister, and I had to cook for ourselves. I learned early on the meals I cooked aided in the early termination of many sibling rivalries, and the power that a good meal has in bringing people together.
In my early 20’s, I began experiencing health issues due to birth control use and started working with food as a key to heal both physical and mental health. This newfound connection to my health gave me a new purpose to make food that makes you feel as good as it tastes. I realized that the food I was eating was going to affect me more than any pills I was being told to take. I started to change my diet and starting cooking for myself more while continuing to researching and experiment with food as medicine at home.
When I was 22, I began working as a nanny for a wealthy family. Unexpectedly this job pushed my life into the path it is on today. After a few months of working for them I realized that their dietary beliefs aligned with my own, and I offered to step in and start cooking. I began cooking breakfast, lunch, dinner, and snacks for them. I was given a generous grocery budget allowing me to find and try ingredients that would have been too expensive otherwise. A good majority of my superfood knowledge came from having access during that time to pricier ingredients. I also gained confidence to try new recipes and see that other people liked them, too. Cooking for them made me realize how fulfilled I felt using food as a tool to nurture and connect.
Since cooking wasn’t actually my job, my boss hired a private chef to come cook at the house. I still could not be pulled away from the kitchen and would help her any chance I got. We soon became close friends and in 2013 bought a turn key business with affordable rent in Highland Park. Luckily the owners who were selling the business to us allowed us to make payments to them since we didn’t have the full amount to buy the business upfront. Through a photographer friend, we got work catering fashion photo shoots which gave us our first source of income. That February 2014, we had enough money saved to open our brick-&-mortar!
It was a ruff start my friend/ business partner not having ever worked in a restaurant and either of us ever having ran a business or worked in a commercial kitchen. I can only describe it as driving a car with one eye covered. Though countless mistakes and trials we soon found our footing.
In early 2018 it was clear that I was in a business partnership with some who didn’t find joy in the work and I had to find the trust and confidence in my self to terminate our business or buy her out. This past fall I was able to buy her and I hope to continue to push my business forward. I am constantly being inspired by foods ability to heal, connect and delight. With Los Angeles’ substantial diversity of flavor and culture, that inspiration is unfading.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I’m pretty sure there is no such thing as a smooth road, you have to be fearless. Each difficult situation may have a different face or a different level of intensity but in the end, it’s how you deal with them thats important. If you see hardships as an opportunity to learn and grown instead of crushing you that is true success.
Amara Kitchen – what should we know? What do you guys do best? What sets you apart from the competition?
Amara Kitchen was co-founded in 2013 by myself & Corrina Becker-Wayman, out of a love for healthy, yet delicious and casual food.
Driven by the belief that food is the key to health and that one diet does not suit all, Amara Kitchen has a menu that serves alternative takes on classic dishes. We serve reinterpreted dishes for all types of eaters from gluten-free to vegan, vegetarian and paleo. In 2018 I took over as full owner and chef.
I’m proud to serve food that makes people feel good while having options for all kinds of eaters. Food should not divide us but connect us.
What is “success” or “successful” for you?
Success to me personally is being able to connect and take care of others. I feel successful when I’m able to financially but more importantly, emotionally support the people in my life, from my family and friends to anyone I employ
Pricing:
- Our dishes range from $7-14
Contact Info:
- Address: 519 North Ave 64, Los Angeles, CA, 90042
- Website: www.amarakitchen.com
- Phone: 323-255-2220
- Email: [email protected]
- Instagram: @amarakitchen
Image Credit:
Adriana Serrato (portrait), Chantal anderson (others)
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