Today we’d like to introduce you to Olga Benoit
Hi Olga, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Chez Olga originally began as a catering business run from our family home. We started by catering events for 150 to 300 people, often using just a small four-top stove. As time went on, we began receiving inquiries about where our business was located, which hadn’t even been on our radar at the time. After hearing this question repeatedly, I sat down with my family and asked for their thoughts on the idea of opening a physical location. Immediately, my children took charge, working on everything from the business name to the plan. A few years later, on July 9, 2010, we officially opened our doors.”
We all face challenges, but looking back would you describe it as a relatively smooth road?
Oh, not at all! We encountered numerous challenges along the way, from being turned down by banks and struggling to secure funding, to finding great locations but not the right buildings. We also faced discrimination from some prospective landlords and had to deal with people not believing in us. It was definitely a tough journey, but each obstacle made us more determined.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m the Owner and Chef at Chez Olga, where we specialize in Caribbean cuisine. While our food is a major focus, what truly sets us apart is the amazing, welcoming, and loving atmosphere we’ve created. I’m most proud of the positive impact we’ve had on the community and the incredible impact the community has on us in return. What really makes Chez Olga special is the heart and passion we pour into everything we do. We aim to ensure that everyone who walks through our doors feels the warmth and love in each dish. Of course, we all have tough days, but after 14 years of service I’ve come to realize that food is a powerful medicine. It makes me happy to see how our food can transform someone’s day, bringing smiles and joy where there were none before. That, to me, is pure magic.”
Where do you see things going in the next 5-10 years?
There are definitely some big changes ahead. COVID had a significant impact on all of us as individuals, but it hit the restaurant industry especially hard. We’ve faced everything from wage changes and difficulties in finding staff to inflation and other challenges. One important trend I see emerging, and fully support, is a shift toward healthier eating. More people are becoming mindful of what they put into their bodies and reconsidering the impact food has on their overall health. As a result, I believe small, family-owned businesses like ours are gaining more favor over traditional fast-food chains
