Woman to Watch: Pitmaster Chef Dominique Leach
“Don’t sleep on all of us women in the restaurant industry!”
Chef Dominique Leach may have been the one to say it in our interview with her, but it’s a battle cry across our industry that’s very much supported by our team. We love seeing women succeed across the board, but especially in the worlds of small business ownership and restaurants. As long-time fans of Chef Leach and her restaurant Lexington Betty Smokehouse {756 East 111th Street, Chicago; 708.927.5614}, we were so excited to grab time to talk to her (she’s a very busy person!) and hear more of her story as well as her advice for women and minorities in the food world…
DI4W: Tell us about Lexington Betty Smokehouse and what people can expect from a dining experience there!
Leach: Lexington Betty Smokehouse is Chicago's best barbecue restaurant owned by my wife, Tanisha Griffin, and me. We're very passionate about creating a welcoming environment of equity and inclusion in the restaurant space. We've worked very hard to be an independently owned restaurant and strive to be an example that you can go through hardship and still build a successful business from that.
All photos courtesy of GAZ Consulting + Design
What is your go-to order for a first-time visitor?
I can’t just pick one, so I’m going to give you three! For first-timers, you really can’t go wrong with the Chef’s Special since you get two choices of meat, a side, and cornbread so you can really get a taste of a couple of things. I also recommend the Brisket Mac & Cheese and the Rib Tip and Sausage Combo, which is made with wagyu beef.
How have you grown your business from the restaurant to new products and other endeavors?
I just did it! I owe my trajectory to hard work, consistency, and staying very goal-driven. I’ve always set small goals for myself— both realistic and unrealistic. I said ‘what if we had our own retail products to sell in our store' or 'what if we raised cows to provide the meat in our restaurant?’ Now, I have these things! I've always stayed focused on achieving these goals so it just makes sense that they've come true!
You have worked with some amazing Chicago chefs in a variety of cuisines. How would you describe the Chicago food scene overall?
Chicago is hands down one of the best food scenes in the entire world. We have some tough competition from places like New York and San Francisco, but Chicago is so special since it's built off of thriving neighborhoods and it's the small businesses that really make up the backbone of the city. In short, the scene is amazing, and I feel so honored to be a part of it!
And how do minority-owned and women-owned businesses contribute to and elevate our city?
Minority-owned and women-owned businesses help create a sense of diversity which is much needed in our industry that is still so male-dominated. To me, the idea of becoming an executive chef never felt impossible but seemed much harder for me to accomplish than a man. Nowadays, so many people have broken through barriers to make it to these places; myself included! It’s people like us who now serve as examples to other women and people of color who have a passion for food and want to start their own businesses!
There are still more men in the food world than women but the number of women is growing! How do you think this will impact the industry going forward?
Women chefs are much more organized! So I think as more women enter the industry, it will really help elevate it to become more streamlined!
On the flip side, African-Americans still represent only 9% of restaurant owners in the US. How can we amplify these businesses and help future Black restauranteurs to join this group?
I feel I can do my part by setting an example for other African Americans who want to get into this space. However, making financing more accessible for aspiring Black restaurateurs would really help more people join this group. I believe if it were easier to get financial help, there'd be something like the Harlem Renaissance and we'd see massive growth of Black-owned restaurants. It's just difficult right now to get the initial financing you need to get started.
Why is it so important to support women and minority-owned businesses year-round?
Any business whether it’s women-owned or minority-owned has a lot of responsibilities to keep things running. Not only do we have bills to pay, but we have a whole dedicated team counting on us. That’s why it’s important to support these businesses year-round. You're not only supporting the owners but all the people behind it!
What is your advice for other minority women looking to get into the food industry?
Do it! It’s a tough business, but if you really have it in your heart, take a bite out of life and go for it! I’ve had to make a lot of sacrifices, but it was necessary to get things going. For example, I didn’t have a personal vehicle for a while since I needed to take care of my business first. It's taken a lot of sacrifice and dedication, but I feel like I’m really close to seeing all of it pay off.
Anything else you want to add!
Don’t sleep on all of us women in the restaurant industry! Some of the greatest lessons I've learned have come from women in business. We’re some of the greatest leaders, and if you have the opportunity to work with us, you won't regret it!
Interview by Kaleigh Glaza | Market Editor