Trend Hunter met with the chef and owner of Rock Lobster, Matt Pettit, to find out about his business and how he achieved success in his dream career. Pettit always had a love for food and cooking and he attributed this passion to his mom. He started at the very lowest level working as a busboy and after diligence and a lot of sacrifice, he eventually opened his own seafood restaurant in Toronto, Canada.
He was pushed from youth to get a more stable job but his passion for food continued through his studies and travels. He worked in marketing and sales within the food industry but he still felt like he wanted to be in the kitchen cooking. This desire birthed the idea of Rock Lobster and everything unraveled from there.
It took a lot of commitment to get where he is now but he believes his passion for food -- the art and expression that comes from cooking -- was his major drive that kept him going through the difficult process. He advises that if anyone is considering taking on a new venture, they should "just do it."
Stats for Ambitious Seafood Franchises
Trending: Older & Chilly
Research: 207 clicks in 128 w
Interest: > 3 minutes
Concept: Rock Lobster
Related: 73 examples / 56 photos
Segment: Neutral, 12-55
Comparison Set: 27 similar articles, including: tubular fish farming, crustacean-crushing festivals, and diy seafood contraptions.
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