William Bronchick is an up-and-coming private chef and caterer in Denver, Colorado. With a creative blend of American, Thai, French, and Japanese cuisines, Bronchick runs a thriving business. He hosts events for celebrities and charities, as well as small and intimate dinner parties for small groups.

Bill graduated from the Culinary Institute of America. With the help of expert mentors, he was able to open his business right out of culinary school. His company started small with private chef services. In the beginning, Bronchick was the only employee, contracting his services with prominent people in the Denver community. Word of mouth spread rapidly.

As his business expanded, he began to cater larger events. In a few years’ time, he was the head of a well-trained culinary staff as well as an excellent team of front of house specialists. His company built a reputation for excellence not only for its food but the quality and professionalism of its service.

William Bronchick is a world traveler who has visited dozens of countries. When he travels, he gains inspiration for his blend of cuisines. He likes to visit fine dining establishments as well as small, hole-in-the-wall restaurants. He takes inspiration from every dish he tastes in a new city.

In his spare time, William Bronchick enjoys skiing in Aspen and backcountry hiking. Contact with nature helps him stay centered in the high-pressure environment of the commercial kitchen. Recently, he has taken backpacking trips to the Grand Canyon.

How did you get started in this business? What inspired you to start this business?

I had the dream of operating my own catering company while I was in culinary school. I worked in busy restaurants while I was a student, and I decided that the world of the restaurant chef was not for me. I preferred to have much more creative control over my food.

How do you make money?

We make money through event bookings. Our parties and special events provide the client with a truly unique experience. Our fresh approach to food takes our guests on culinary adventures without leaving Denver.

How long did it take for you to become profitable?

I started making money right away as a private chef since I had little to no overhead and only needed to purchase equipment and supplies for myself. When I transitioned into full-service catering, it took more time to become profitable. We had to rent a commercial kitchen and pay for vans, equipment, and additional staff.

How did you get your first customer?

My first client was a friend of one of my instructors from culinary school. I felt honored to be recommended by a teacher who had helped me so much. My first few jobs were difficult, but I soon became accustomed to the job. One of my private chef clients asked me if I could cater to a larger party, so we transitioned naturally into a full-service catering company.

What is one marketing strategy (other than referrals) that you’re using that works really well to generate new business?

I’ve been getting more and more business from Instagram. I encourage my customers to tag photos of their meals and events and post them on social media. Customers can get the overall feel of our events by viewing photos. We invite our prospective clients to come in for tastings before they book an event.

What is the toughest decision you’ve had to make in the last few months?

I had to change produce suppliers. The quality of produce from our previous supplier had fallen off, and they weren’t able to get us the ingredients we needed in a timely fashion. It was difficult for me to break off that professional relationship because we had been working with them for so long.

What do you think it is that makes you successful?

My attention to detail makes me successful. I’m not satisfied until my chefs provide the best possible food for an event. Our company not only produces the best food in the business. We also have the best service.

What has been your most satisfying moment in business?

Recently I catered a large event for a sports team here in Denver. Looking out over the event hall and seeing people enjoying my food gave me a great feeling of personal satisfaction. I reflected on how far I’d come since I started my business.

What does the future hold for your business? What are you most excited about?

I hope to continue creating fresh new dishes. I’m traveling to Europe this summer, and I hope to pick up some new ideas. I’m excited to bring innovation to my cooking.

What business books have inspired you?

It’s not really a business book, but I love On Food and Cooking by Harold McGee. It’s the chef’s best reference and inspiration. McGee covers every type of food and offers the history of ingredients as well as how they are used. I’ve returned to this book dozens of times over my career.

What is a recent purchase you have made that’s helped with your business?

I bought myself a new chef’s knife recently. My old knife was wonderful, but after so much sharpening, it had become difficult to use. Chefs become very attached to our knives.

What should come to mind when people think of Bill Bronchick?

First of all, they should think of delicious food. My reputation as a chef means everything to me. Next, I want them to think of a well-catered event with happy guests.

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