Today we’d like to introduce you to Miguel Norat.
Hi Miguel, we’d love for you to start by introducing yourself.
I am a life long career restaurant person. I started bussing and worked in the dish room at a 50’s restaurant. Later in my kitchen career I had the opportunity to work for Disney Convention Center, Wolfgang Puck’s, Marriot Sudexho UCF campus, Macaroni Grill and Michellen Star nominee Luma of Winter Park Florida.
I acquired restaurant talents, as well as several of my own honors, and put them to help business owners who were new to the industry. My career took me to Daytona Beach Florida where I assisted several new restaurants and began a catering company.
I returned to Orlando after the 2008 recession. The recession slowed business opportunities down to a halt in Daytona Beach, hindering work. I did continue to do private cheffing on the side over the years for myself. Over decades I worked for restaurants ranging from MGM Scifi in Disney to Pebbles Orlando. Where I proudly rose to Chef de Cuisine status.
In 2012 My aunt and uncle began to struggle with their restaurant. After assessing the business as worth saving, I took a position with them as a partner. We grew the family business together. Stabilizing its future. When COVID came my aunt and uncle retired. Selling me the business. Which at the time had “0” customers as COVID threw us all back to the stone age. Once again I found my self rebuilding what I had already built. Found myself building yet another restaurant. I started over with 3 employees. Working 7 days a a week day and night. That is all I had to work with when COVID hit. This time I was doing it for myself. I stepped into a business opportunity to become self employed. Literally in the craziest time periods historically. I kept us open. Matt’s BBQ survived COVID. Continuing the 20 year legacy of the family business.
Today we are thriving more than before COVID. Now we have a catering company. We have catering vehicles. Internet presence. Now I own Matt’s BBQ by myself. We are growing. I have a great team running the restaurant and catering. I am now focused on growing sales and maybe another location. Doing what I have always loved, anything food, kitchen or restaurant. Serving great food. Enjoying the joy it brings to my Brides in the catering department, as my guests in the store. Sharing my cultures food, sharing my love of great food. I get to do what I love to do. 35 years going strong.
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?
I remember being denied opportunity early in my career because of my size. I had one chef tell me I did not go to culinary school I will never be able to move up with his graduates. He took me outside off property to tell me this leaving no proof it happened; but he intended for me to get the hint and go away. I have seen lack of work in the recession 2008-2010. I had to drive 1 hour to work at one point to move back to Orlando after a messy separation. I have been raising my son since he was born. His mother lives in Daytona so it really has been all me since we arrived back in Orlando in 2012. Don’t forget covid. When we made $350 a day at the restaurant and you had to make walls with windows to serve food through. . The restaurant has highs and lows for income and finances over the years. Throw in a few hurricanes we had to save the food, or be back open first on the block. Always something expensive breaking. We have been robbed a few times times. It has taken a lot to get here. Still, there is more I want to do.
Thanks – so what else should our readers know about Matt’s BBQ, Puerto Rican Kitchen?
for 20 years we have worked at what is called campo style cooking. Old school flavors and technique from Puerto Rico. We hand make our main seasoning for our signature rotisserie chicken. The rotisserie chicken is our very special signature item we are known for. all year. In the winter we add Coquito to the list of really special things we do very well. We do as much scratch cooking as possible. This guarantees our flavors are consistent throughout the menu. We are a family run business selling authenticity. Our kitchen has Gmom’s flavors and favorites making up our very unique flavor of cooking. We hand make our appetizers using our meats and seasonings. We still make Mofongo by hand in a 3 foot high pilon. We pride ourselves as Puerto Rican food experts.
In addition we can sell you large trays for family gatherings or events. Another thing that sets us apart is our catering company. Of course you can get all the favorites from the restaurant. However you can also have us custom your menu to anything. I lead a talented team. With such diverse families these days, in the catering department we cook more than just Puerto Rican. As the only Spanish caterer in Orlando capable of feeding 600 people, we really excel as a premiere catering company. Does not have to be Spanish food only. We also cover a wide area of some of the best wedding venues from Daytona Beach to Tampa.
We have great food. Lunch, dinner or for your wedding or special occasion event. We care about the food being great. We work super hard to not let you down and deliver what we promise. Our prices are reasonable for great food and good portions. If your dining at the restaurant you will love the servings. In catering we are super helpful to minimize waste or unnecessary charges. We do anything kitchen for everyone who needs help covering their food needs. Whether you do not feel like cooking or doing dishes or you need someone to cook so you can party at your own event, we are the communities Puerto Rican Kitchen. We are open 365 days of the year to serve our guests and neighbors.
You can order online from the restaurant at a savings through our website mattslatinbbq.com and have it delivered. You can pick up yourself. We always welcome dine in guests. Pre orders are accepted as well.
Do you any memories from childhood that you can share with us?
Grand mom making Harina de Mai, cinnamon corn oatmeal goodness, with a hint of coconut. My father owned a business. They were always cooking for the patrons. My mom had me helping her parties playing a role as her chef. I think I have just one way or another been predisposed to being a restaurant owner now.
Pricing:
- Restuarant meals between $8-17
- Cartered meals between $9-$20 per person
- Wedding events full service bewtween $25-$39 per person
- Free fountain drinks during lunch with select purchases.
Contact Info:
- Website: https://mattslatinbbq.com
- Instagram: @mattslatinbbq
- Facebook: https://www.facebook.com/MattsLatinBBQ/
