Today we’d like to introduce you to Steven Oliver.
Steven, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I started my career as a cook in 2008. I began as a dishwasher/prep cook and I slowly worked my way up to cold and hot apps, line cook, and then to Kitchen Manager and Chef de Cuisine. I worked at many notable restaurants in San Diego and Los Angeles like Nobu, Estancia La Jolla, Barrel Republic, and INK.
In 2017, I started Thresher Sauce because I have always wanted to work for myself and do what I am passionate about on my own terms. My goal is to build the company into a nationwide distribution and invest in my own restaurant. Being in the kitchen means so much to me and I get so much gratification from cooking and creating delicious food.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Having worked for over a decade in professional kitchens, I have been through a lot of ups and downs. The work is very physically and emotionally draining. I have struggled with many things from troubled relationships to heavy drinking and I can honestly say it has not been an easy road. (I am now 2 years sober) Starting a company is never an easy task – especially while working a full-time kitchen job to fund a start-up. It is such an intense grind, but I strive to enjoy every minute of it and have to trust the process.
Alright – so let’s talk business. Tell us about Thresher Sauce – what should we know?
My San Diego based company Thresher Sauce is a culinary-inspired sauce brand specializing in what we call “California Style BBQ Sauce”. We make everything by hand using all-natural sweeteners like Coconut Sugar, Agave and honey.
I am very proud of the sauces because they really speak to who I am as a cook. We have very unique flavors like Smoked Agave, Miso Mustard, Maple Blazed, Umami Mushroom, and even a one of a kind Wakame Seaweed BBQ Sauce, which is our vegan-friendly option.
Some of our best sellers and the sauces I would say we are best known for are our Smoked Agave and the Miso Mustard.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
My Fiancé and business partner deserves just as much credit as I do. She is a Web and graphic designer and has helped me so much in designing my brand. She helps me in the kitchen when creating the sauces and is there with me at our local San Diego Farmers Markets.
I also want to give a huge Thank you to Chef Chris Idso of Pacifica Del Mar and Chef Michael C Brown of Barrel Republic and Jalisco Cantina. They are truly great mentors as well as some of the best Chefs I have worked for so far.
Contact Info:
- Website: www.threshersauce.com
- Email: Threshersauce@gmail.com
- Instagram: @threshersauce
Image Credit:
Steven Oliver – Christa Gildersleeve
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