Former Brasserie V chef Rob Grisham has announced his next move.
And it's not another restaurant.
On Friday, Grisham, 31, launched a $5,000 Kickstarter campaign for Isthmus Dining Company, a concept that would allow him to work by himself, for himself, on private dinners and custom in-home meal planning.
"This, hopefully, is a good time of year to start doing this, when people like to give gifts," Grisham said. He hopes to be set up by January 2016.
As the chef described it, Isthmus Dining Company "will have the capability to evolve into an assortment of concepts."
The first aspect would be a weekly in-home meal preparation service, in which Grisham would shop, cook and prepare meals and stock them in a home refrigerator with detailed reheating instructions.
For this, he hopes to work with farmers' market vendors and other local purveyors he knew when he was a restaurant chef.
"In home meal planning ... can be as standard or as fancy as you want it," Grisham said. "It’s going to be very customizable. It's about what you enjoy to eat.
"What I like to eat when I go out is nowhere near what I enjoy eating at home."
The second prong would be a private dinner service, where customers can "experience a multi-course tasting menu in the comfort of their own home." That could be for a New Year's Eve dinner party, a family dinner or an anniversary, for example.
As the concept evolves, he'd be interested in doing pop-up restaurant style dinners and CSA preservation (community supported agriculture boxes of veggies).
Currently, three meals for two people (with leftovers) would cost $125 for a week, while five meals for two would cost $175. In-home service for a family of four would cost $250 and $300 for three and five meals respectively.
An in-home dinner that would include groceries, labor, prep, service and clean-up would cost $75 per person for three courses or $110 for five.
At the beginning, there will be no staff; it's just Grisham. This career change comes after emergency heart surgery two years ago, which led him to change his health habits and drop a significant amount of weight. He spent a year in Portland, Oregon, and a short time at Hamilton's on the Square.
He left Hamilton's without warning, but he didn't want to talk about why. A chef's schedule is "ridiculous," he said, but he wouldn't rule out a small, 30-seat brick and mortar space a few years down the road.
Ultimately, Grisham's stay in the hospital may help him find clients in similar situations, who want to eat well at home but don't have the time, energy or skill set to do so.
"So many people can benefit from it," he said. "The first time I was in the hospital and I was at home it was fine, because I knew how to cook. I have been learning how to eat heart healthy ... I'm aware of what I’m putting in my body.
"I want (eating well) to be easily accessible."