Cooking up the best dishes and hottest real estate deals with Chef Joey Chavez!
Join Steve and Chef Joey Chavez as they talk about cooking, real estate, and creative vision. Even while playing football, Joey Chavez knows that he wants to be a chef. To be great at dishes, he knows he needs to be surrounded by the best and maintain it. While on the road to being a great chef, the pandemic happened, which shifted his routine of working more than eight hours daily to nothing. With nothing to do, he spent more time with his family, leading him to appreciate time freedom. As a result, he began spending his time discovering and learning how to live a lifestyle of freedom both in time and in finances. A discovery that led him to real estate investment. Combining his expertise in the cooking department and his skills in real estate investing, he set up and will be setting up unique real estate offerings that are bound to be a hot deal. If you want to learn more about what Chef Joey is cooking in the real estate arena, tune in to this episode, and enjoy!
Outline of the episode:
· [00:01] Intro
· [00:50] How he got started as a chef
· [05:11] Growing a family, real estate, and the pandemic
· [10:15] Pivoting into a high-rate environment
· [11:37] Building things together with your spouse
· [13:50] The key difference between an assumption and a sub-2 deal.
· [17:44] Off-market deals vs. market deals
· [22:34] What’s your Buy box?
· [24:32] New projects and diversifying strategies
· [28:13] The power of partnerships
· [31:14] An event place and other different facets of the real estate market
· [35:45] Finding deals and networking
[37:15] Fire round
About Chef Joey Chavez
Chavez, a Los Angeles native, attended Lamar University in Beaumont on a football scholarship. While earning his bachelor’s and culinary degrees there, he worked at a local Pappadeaux’s restaurant. That introduction to the restaurant world led to a job at Koi Sushi Bar in Beaumont, followed by La Truffe Sauvage, a French restaurant in Lake Charles. Chavez’s mentors at La Truffe Sauvage encouraged him to seek employment with an international hotel chain which led to a job at Wolfgang Puck’s Spago at the Ritz Carlton in Beaver Creek, Colo., in 2012. Chavez later staged in New York restaurants, including Le Bernardin, Per Se, 11 Madison Park, NoMad, Dovetail, and Masa. That work helped him snag a year-long training program with the Thomas Keller Restaurant Group in 2015; he worked at both The French Laundry and Bouchon. In 2016, Chavez was named chef de cuisine at the Vietnamese bistro OTD from the Slanted Door Group in San Francisco. He later worked at Caribou Club in Aspen and as executive chef at The Bygone at the Four Seasons Baltimore, where in 2019 he was voted Best New Chef from the Baltimore Sun’s Reader’s Choice Awards, and as an executive chef at Brennan’s of Houston.
Resources:
● Hawaii Millionaires Mindset Blueprint
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