New Business Endeavor
Chef Diehl
Chef DiehlAndrew Diehl,a 34 year old chef, was born in Massachusetts and lived with both parents and his older brother untilabout age 4 when his parents divorced. His parents were originally from Indiana, but had moved to Massachusetts when his father was offered a job as an ombudsman with a local university. His mother was a stay-at-home parent. After the divorce she stayed in Massachusetts for a few years, but eventually remarried and returned to Indiana. The children spent several years of their childhood
traveling back and forth to spend time with both parents. Andy attended Huntington North High School, married young and had two children, a boy and a girl. After a stormy divorce and custody battle, he accepted his fathers generous offer to help him attend culinary school, so he traveled back to the East Coast to complete his education at the same time as working to save and send money home to his children.
He received his Associates in Arts and Sciences, specializing in Culinary Arts at Johnson and Wales University in Rhoade Island. During school and after graduation,he worked five years at Mulino's in Rhoade Island, where
he earned a position as Executive Chef. He resigned after he had made enough money to move back to Indiana to be with his maternal family and his two children once again.
Though his long-term plan is to own his and manage a restaurant, Chef Diehl is working a full time job and caters small parties during his off-time. He is also learning some of the business details of starting up and maintaining a business and is preparing himself for the next step in the process of becoming a business owner. He says he has some good mentors to help him during this time and is applying the knowledge in practical ways. He has learned a lot, he says, but he still has a long ways to go. Money-management skills, personal development, and gathering his master mind group of advisors will be included in the next few steps toward his goal. He also looks forward to buying his utensils, equipment, and supplies, and he's continuing to make sound decisions in how he goes about finding his restaurant and making the investment.
New Business Endeavor
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