Today’s guests – with no prior experience in hospitality – have excelled in their food business. Born and brought up in rural Tibet, Yeshi Jampa learned to cook nomadic food outdoors at a young age. He found his way to Oxford via India, picking up exciting new flavours along the way. They cook the finest, freshest, most authentic Tibetan food this side of the Himalayas. After first being a market stall, they now serve at festivals and private events, and have their own brick and mortar.

Julie Kleeman and Yeshi Jampa, Founders of Taste Tibet, join the show to share how the husband and wife team have grown their independent food business.

Tune in to learn more about building a loyal following, the life skills needed in hospitality and how they run their kitchen sustainably. This conversation will help remind you to take things more slowly, and not be afraid to ask “why not?” more often. 

Links:

‘My Stir-fried Life’ by Ken Hom

Anthony Bourdhain 

mavericks.captivate.fm/episode/114">#114 Ari Weinzweig, Co-Founder of Zingerman's, on Self-Leadership

mavericks.captivate.fm/episode/hospitality-and-the-infinite-game-006">Hospitality and The Infinite Game #006: Purpose and Profit

Taste Tibet

Tate Tibet’s Instagram

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designer-2784.ck.page/40ada1483a">Join the Hospitality Mavericks newsletter: https://rb.gy/5rqyeq  

A big thank you to our sponsor Bizimply who are helping progressive leaders and operators making every shift run like clockwork. Head to our website at www.bizimply.com or email them directly at advice@bizimply.com.

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