Meet Roy Henry

We caught up with the brilliant and insightful Roy Henry a few weeks ago and have shared our conversation below.

Hi Roy, thank you so much for agreeing to open up about a sensitive and personal topic like being fired or laid-off. Unfortunately, there has been a rise in layoffs recently and so your insight and experience with overcoming being let go is relevant to so many in the community.

When the COVID 19 pandemic started. Most of Los Angeles county was shut down and people were either laid off or fired from their jobs. Unfortunately I was one of those people. I struggled to pay the bills and provide for my daughter. Many of the Chefs I had worked with talked about creating their own private companies so that they can take their expertise/experience and provide services of their own. It wasn’t long before I joined a team as they started their company. Private Hibachi catering became popular and businesses were on the rise.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

Being a Private Chef has been a huge blessing with so many opportunities to network and work with people. I continue to learn about how to run a business and care for my customers. It’s special because of how intimate it is compared to a restaurant where you are surrounded with others. Entertainment at the comfort of your own desired space. A delicious meal prepared in front of your eyes with the freshest quality of ingredients.

With HibachiRoyale I strive to provide nothing but the finest Hibachi experience. Including beautiful full set ups, the cleanliness of our grills, plates and utensils, impeccable service and delicious food.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

Three impactful things that stood out in my journey would be:

Customer service- The guest will always be the top priority. Whether it be a change in date, or an addition to the guest list, or an allergy we must accommodate for we want our customers to be happy, comfortable but most of all, full!

Cleanliness- I never like to compare myself to others and i know there is enough food for everyone to cook. But keeping the grill spotless for guest to see their food being prepared on is a big necessity. I’ve had guest tell me on numerous occasions that they’ve had an experience with other companies using a dirty grill. I want to make sure all of our plates and utensils are clean and ready for the guest to use. Also having all of the table covers, napkins and runners clean and neat ready for the set up.

Passion- Being passionate about your work, about your service. I take time to insure all of the foods are cooked and seasoned to perfection. I want to make sure our guest have a different experience with us than any other Hibachi they have ever had!

How can folks who want to work with you connect?

Yes! We would love to collaborate with different companies to create the ultimate experience! Not only should we provide Hibachi but want to add more to our packages.
We’ve already done some work with Bartending businesses and plan to expand with others such as deserts companies and or musicians/djs.
Please contact us at “HibachiRoyale” on all socials or email us at ([email protected])

Contact Info:

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Image Credits

All images are provided by HibachiRoyale.