3 minute read
Recipe for Success: The dads of the Proper
The Recipe for Success: Communication, Hard Work and Really Great Food
by Laura Byrne
Tampa Bay finally earned its spot on the international foodie map with the Michelin Guide’s arrival in our state— and the Proper House Group’s Rooster & the Till was among three Tampa Bay restaurants to earn Michelin's Bib Gourmand Award for great value. While Tampa Bay didn’t see a star, it’s a step in the right direction. We sat down with the masterminds behind the Proper House Group as they dish on their recipe for success.
Speaking of growth, what does the future hold for Proper House Group?
FA: For the rest of 2022 and 2023, you can expect to see a few new concepts (Ash in Water Street, an Italian inspired concept, is slated to open in 2023). We’re not scared to grow, but we tend to be calculated as well. We want to create great lives for ourselves, our families and our employees. There’s a little bit of scalability in that, but we haven’t hit our stride yet. We still have more to bring to Tampa and we’re excited to see where that leads us.
Okay, we have to ask…are your kids adventurous eaters?
CN: We laugh about it all the time because the way I grew up, I think my palate did not expand until later in life. My kids are going through the same thing— they like chicken tenders, but we do our best to introduce them to things. FA: Chon says his kids eat chicken tenders, but they also mow down oysters on a half shell when we all go out together.
What attracted you to Seminole Heights to open Rooster & the Till?
FA: Necessity. This Dec. 13 marks our 9-year anniversary. We came this far north because there was nothing here and it was cheap. We were naïve and possibly overconfident that if we made something cool, people would travel a little bit outside their comfort zone and come and visit us. Fortunately, we were right. Now more mature businessmen and a mature restaurant group, we’ve homed in on going to some more expensive real estate within Water Street. If you really believe in something and give it your all, both can succeed at the same level.
Another big part of your success as a group has been your strong relationship as friends and business partners. How do you make it work?
FA: Patience and communication. Having the ability to stay levelheaded and calm when your blood pressure rises is important and then also finding the ability to openly communicate. It’s something we have learned well over the last 10 years and the pandemic really helped open our eyes. CN: Respect for our unique skills.
How do you instill this lesson of success in your own children?
TR: There’s a sense of responsibility to set an example. We hear about this “quiet quitting” and all these other things and that’s just not in our vocabulary. Both of our children are 17 and one that’s 20—they all worked here at Rooster and the Nebraska Mini Mart, so I think the work ethic carries on that’s instilled in us. I want them to be proud of their dad and excited to know that we’re continuing to grow.
From Left to Right: Ferrell Alvarez, Ty Rodriguez, Chon Nguyen
PROPER HOUSE GROUP: Ferrell Alvarez/Chef, James Beard Finalist Dad of 1, Eva (17)
Ty Rodriguez/ Restaurateur Dad of 2, Bodhi (17) and Helena (20)
Chon Nguyen/ Entrepreneur Dad of 2, Ben (10) and Dexter (8)
THE RESTAURANTS:
Rooster & the Till in Seminole Heights (Michelin Bib Gourmand Award) Nebraska Mini Mart in Seminole Heights Gallito Taqueria in Sparkman Wharf in Tampa and The Joinery in Lakeland Dang Dude in Sparkman Wharf in Tampa Ash in Water Street in Tampa (coming in 2023)
