Chef Entrepreneur Speaks on Journey of Owning Restaurant
Chef Marisa Paolillo of Mango Pickle Indian Bistro joins Enterprise Radio. Named after the most popular condiment of India, Mango Pickle serves their guests with a creative taste of contemporary India – where modernity and tradition coexist effortlessly.
This episode of Enterprise Radio is in association with the Food Industry Channel.
Listen to host Eric Dye & guest Marisa Paolillo discuss the following:
- Tell us a little about your journey before you decided to open up your own restaurant, Mango Pickle.
- Did you bootstrap your business or did you seek investment? Give us some of the highlights there.
- How did you balance being a creative chef and handling the business side of the restaurant?
- What are some challenges you have faced in the process of being an entrepreneur? And what has been the most rewarding part of opening Mango Pickle?
- How do you differentiate yourself from other restaurants in A HUGE market like Chicago?
- What is a piece of advice that you would give to business entrepreneurs wanting to open up a similar business?
Chicago-native, Marisa Paolillo, spent nearly a decade living in and traveling across India before moving back to Chicago and opening Mango Pickle, an Indian bistro that expresses her professional training in the US and India and passion for the rich culinary traditions from across the vast and diverse geo-cultural landscape of India.
Named after a most popular condiment of India, Mango Pickle gives its patrons a creative taste of contemporary India where modernity and tradition coexist effortlessly in colorful, even seemingly odd, combinations of ‘spice’ (pun intended). Interior fixtures at Mango Pickle were sourced from across India – including erstwhile French colony, Pondicherry, on India’s south-eastern coast, ancient Varanasi, on the banks on the Ganges, in the north, and the bustling cosmopolitan melting pot of Bombay (now Mumbai), on the Arabian Sea to the west.
Mango Pickle’s evolving menu is an ongoing expression of the chef’s experiences with and impressions of popular and lesser known dishes from across India and substantially driven by local and seasonal availability of meats and produce. The food served is complemented by a gin and whisky bar, with an emphasis on seasonally updated, Indian-inspired cocktails.
Mango Pickle opened up November 2016 and has since been recognized as one of the hottest restaurants in the city. Located in Edgewater at 5842 North Broadway Street, Chicago, IL, 60660.
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