Today we’d like to introduce you to Dj Mull.
Hi Dj, please kick things off for us with an introduction to yourself and your story.
On the eve of my 21st birthday, I was taken at midnight to a new bar that just opened downtown, the bar was the El Dorado Cocktail Lounge, and from the first sip of my Moscow Mule that the bartender recommended, I knew I wanted to learn everything about cocktails. Within the next few months, I moved a block away from El Dorado, bought every cocktail book I could, and acquired every bar tool and ingredient to make all the classic cocktails I tried at that cocktail bar and read about in the books I had found at every bookstore in San Diego. From there, I had the opportunity to change careers (previous to the restaurant industry, I worked in the Casino Industry as a blackjack, craps, and roulette dealer) and move to the Bay Area to be a part of the opening team of a bar/restaurant that was consulted by one of the owners of the El Dorado. At that time the Restaurant and Cocktail Culture was a far more advanced in the bay than San Diego, and I wanted nothing more than to learn everything I could about this Industry. I worked at five different bars in the Bay Area and worked my way up to bar manager at two of them; I learned so much from my managers, bar leads, and owners about how to run successful programs, and can’t thank all the amazing people in that scene enough for all their time they spent teaching me this wonderful craft. Fast forward 6 years and I decided it was time to come home to San Diego and I came back to help open a bar downtown that I had the pleasure of running with my team for a few years before the pandemic hit. When that happened nobody knew what would come of our bar scene or more importantly when we would be able to get back to work to make money and pay bills. After talking to a few friends, we decided to start a soup kitchen that sold soup and cocktails to go or for delivery, anyone that couldn’t afford it would eat for free, and if you could afford then all that money went to paying for the free meals. We had volunteer drivers that worked for tips, food providers that helped us with products, and alcohol companies that donated to help with costs also. At this time, we worked out of a commercial kitchen in bankers hill; they were very kind to let us use their kitchen before they eventually lost the restaurant (as a lot of restaurant owners did at that time). When we were looking for another kitchen to work out of to provide for our restaurant family, we had a friend reach out that told us we could cook in their kitchen temporarily until the doors are closed permanently; this restaurant was The Riviera Supper Club in La Mesa. I had come here numerous times before and loved it, and was so great full for the previous owners to let us use the kitchen while they were figuring out what to do in this situation nobody saw coming, and nobody saw an end to.
While working out of The Riviera we got to talking to the previous owners, and we decided to purchase the restaurant. We got investors and took over during the pandemic! A lot of friends thought we were crazy, but I knew in my heart we could make it work. I had the experience running bars and restaurants for other people, and now was my opportunity to do it for myself.
Since then, I have opened another concept in North Park and have 3 concepts that we are working on that we expect to be open in the next 12 months.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Not at all haha. Anyone that tells you that running a restaurant is easy work is lying or superman. I can honestly say that this is the hardest I’ve worked in my life but also that it is the most rewarding job I’ve ever had. I’m addicted to the feeling of taking care of our guests and team. The fact that people come to us and eat our food, drink our drinks, and want to be here when there are so many options for drinking and dining is so humbling. Also, a huge part of my job is knowing how I would like to be treated and treating the team that works so hard for us the best I can. This is the most rewarding part of my job.
Can you tell our readers more about what you do and what you think sets you apart from others?
I would like to say that I specialize in thinking outside the box and being creative with all the crazy ideas that come into my head. Honestly, I have to convince myself most of the ideas will not work because my mind is always going and thinking of some of the weirdest ideas. I love the way my mind works, and my imagination has to be the biggest asset I have. That is most definitely what I am known for and most proud of. I also am very determined and can be hardheaded a lot of the time. If I can imagine it, visualize it, then I know my team, and I can make it happen.
As for what sets me apart from others? I would say my team. I have some of my favorite people surrounding me to make everything happen for us and help with everything, from the Managers to the Dishwasher. All these people make the restaurant run and make our vision into reality.
We love surprises, fun facts, and unexpected stories. Is there something you can share that might surprise us?
I feel like I am a pretty open book; things I enjoy are hanging out with my lady, riding my BMX bike, going to punk shows, hanging with my dogs, and eating fast food.
If I had to choose to eat anywhere at any restaurant, I would probably choose Arbys… Go ahead and judge me, but everything about fast food marketing and the production and everything that goes into it is very fascinating to me, and I love everything about it.
I don’t really like sports, but I love sports documentaries. Weird, I know…
I was homeschooled and finished school at 16.
I ran my families bike shops from the age of 14-18
I rode bicycles professionally for 4 years of my life.
I taught at two different collages for 3 years
I dealt blackjack, craps, and roulette for 7 years.
I’m 25% Japanese
IDK, I feel like I’ve done a lot in my life so far and I have been very blessed to have all the amazing opportunities that have came my way.
Contact Info:
- Website: www.rivierasupperclub.com and www.seatavern.com
- Instagram: dj_mull
Image Credits
Arlene Ibarra
