“I’ve always felt like I’m better than this situation I’m in. My purpose is more powerful than this.” Tavel Bristol-Joseph shares his story of hope.

Tavel grew up poor in Georgetown, Guyana with access to only one meal a day. But he always felt he was meant for more than the situation he was in. Tavel became inherently driven to think about and plan his next step. At the age of seventeen, he moved to America and had big dreams of playing basketball professionally. Soon realizing that his basketball game was not where it needed to be - and after a push from his mom, he enrolled in culinary school.

Today, Tavel is the Pastry Chef and Partner at five restaurants in Austin, Texas including: Emmer & Rye, Hestia, Kalimotxo, Henbit and TLV and was recently named one of FOOD & WINE Magazine’s “Best New Chefs of 2020.” In this episode, we explore the experience of success born from struggle, a restaurant owner’s responsibilities, the future of the restaurant industry and how Tavel is helping shape that future. Be sure to tune in and follow @tavel19 and @fromthegrounduppod on Instagram.