Today we’d like to introduce you to Gianfranco Percovich
GIANFRANCO, we appreciate you taking the time to share your story with us today. Where does your story begin?
Immigrants. from Uruguay & Bolivia with a family root from North East Italy & North East Spain.
Growing up in a numerous family from all over Europe.
Since little age we develop the love & passion for good food, home made pastas & coming from Uruguay where
with only 3.5 million people we have over 13 million cows and a healthy & natural ambience we developed the
healthy habit to eat meat only if the been raised all natural.
Coming from Barcelona in October 2000 start working with great chefs in Houston, 2008 start development my first project (Tango & Malbec-Galleria) we open 2010 and sold that one 2014, when Our second creation happen
SAL Y PIMIENTA KITCHEN 2014, we are focus in our HEALTHY Options from Meats, Pastas, Seafood.
Everything made in house and controlling where our products coming from, WE DON’T like feed lots, we do prefer all natural MEATS programs.
We do have a wood burning grill, we specialized in Wagyu- (Akaushi) (From Texas, Japon & Australia),
grass fed & natural meats from Uruguay, New Zealand & Argentina,
plus the bests & natural race animals from Domestic Ranch’s in USA.
Ageing programs, Dry Age & Wet Age meats working with our providers for more the 10 years.
We don’t add anything in our products, if you want to test the authentic SABOR (flavor) of meats, you just need
a little SAL Y PIMIENTA.
Our goal is keep consistency & constancy in Products, Service, Ambience & Working Environment
When you walk to our place if you know me us 20 years ago, you can see some familiars faces that had been working with us for over 20 years & following us from different restaurants.
We care of what we are doing here, this is not just a business all our employee’s are proud of what we do here & we feel more like a family working in a cordial & positive ambience.
Our passion is work with natural ingredients transforming that into a great experience.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The road is always bumpy is how we react what makes the difference.
We can mention the pandemic the first months where very difficult for everybody.
Before any help and with uncertain road to drive during the pandemic, we never stop working,
rotating our staff, to clean, organized and more during that times, we always fin a time to have lunch in a long table sharing what we have to share with all the team. This brough us together even more.
The when we received the help from the government we pass that money into our employees, giving them
relieved and calm.
We received love & loyalty from them, but also is in what we believe a great work ambience has to be.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Entrepreneur,
Who loves to create thing for people for them to enjoyed.
Love to host a party in set of going to a party.
Love for the people to eat good and NOT processed food, we never by a product for the price, we look, taste for qualities naturally of the product, before to buy and prepare.
We taste our meat with our anything before buy them (not even SAL Y PIMIENTA), we prefer that the meats
can express in our palates sensations & toughs. We taste with our team and friends when we find new possible products.
We have a great quality of products, but great, non every restaurant in town do that, only people who feel
& care for others does that.
Our place is a Fine dinning, but in a casual ambience, from, Friends, Business people, Professionals,
to families who really are looking for places with excellent quality of food & personal service.
We cooked just for you every meal is prepare individually, allergies let us know, diet restrictions we accommodate them, halal o kosher we can do it to.
We are behind our products, we never ever bought less quality for price, we buy quality and our staff knows that.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
Yes, everything new is a risk, with a lot of competition all around us, we are the only family own restaurant in the whole CITYCENTRE area.
From the beginning everything was a challenge, everything new is a challenge, renovations are a challenge,
cash flow is a challenge, and many other things that happen in a day a day operations.
But at the end, you need to get focus, your mind need to visualized those thinks that you want, before the become real.
Keep fighting for what you want, make smart choices, if you made a mistake.. Fixed. Don’t LIE. Negotiate better and
make sure that you have BALANCE in everything that you do.
Always is a way to do the things right.
Pricing:
- Lunch Executive 3 course $ 29.99 Monday to Friday 11am to 3 pm
- Weekend Lunch-Brunch Menu special $ 29.99 from 11am to 3 pm
- Happy hour 1/2 off appetizers and woodburning oven pizzas
Contact Info:
- Website: https://www.salypimientakitchentx.com
- Instagram: @salypimienta_kitchen
- Facebook: https://www.facebook.com/salypimientakitchen
- Other: https://cardmall.quickgifts.com/gift-card/sal-y-pimienta
Image Credits
SPOTHOPPER
