For Chuyitos Pizza, great food is only part of the recipe for success. Behind the business is a story of persistence, a deep-rooted passion for the foodservice industry and a commitment to delivering exceptional quality without an inflated price tag. From its humble beginnings to the evolution of its catering operation, Jesus Jauregui, Chef and Owner of Chuyitos Pizza, explains how he has continued to find new ways to grow while staying true to what matters most: good food, genuine value and an experience customers can count on.
What inspired you to get into foodservice?
My journey into foodservice is a long one; it started when I was 14 years old. I wanted to work at a local pizzeria, but every time I went in to ask for a job the owner kept telling me to come back in a couple of weeks. That went on for about three months. Eventually, I asked my grandfather to go in with me and help me get my foot in the door. And the first thing the owner asked me was, “What do you know about working in the restaurant industry?” I told him, “Customer service.” He said, “You’re hired.” That moment started a career that has now spanned more than 20 years in pizza.
I learned early on that foodservice isn’t just about making great food; it’s about taking care of people, being consistent, working hard and understanding that the experience matters just as much as what’s on the plate. That job I got when I was 14 at our local neighborhood pizzeria sparked a 20 year journey for chuyitospizza. I’m a 2016 Le Cordon Bleu graduate that started a pizza popup turned food truck and now private catering all while currently working the breakfast line at Courtyard Marriott in downtown Long Beach, California.”
What do you love about your business?
“What I love most about my business is being able to offer high quality food at a fraction of what people might expect to pay for that level of service. After more than 20 years in the industry, I understand the ingredients, techniques, preparation and efficiency it takes to deliver quality. I’ve learned how to run a smart operation without cutting corners on the food. I believe people shouldn’t have to overpay to enjoy great food at their own events. Just because I can charge more doesn’t mean I choose to. I’d rather give customers real value, serve them something I’m proud of and build a reputable business on quality, trust and word of mouth.”
What is the coolest thing to happen to your business?
“One of the coolest things about my business has been the journey behind it. Chuyitos Pizza started with street pop-ups, grew into a food truck that I operated for three years and eventually transitioned into a mobile catering business. Throughout that journey, I was also working freelance through culinary staffing, taking assignments with prestigious culinary operations, including Wolfgang Puck’s teams and Noma, as well as high-profile hotels. Those experiences exposed me to different standards of execution, organization and service at a high level.
My work eventually led to an opportunity at the Courtyard by Marriott, where I continue to work in breakfast foodservice while growing my own business. What’s interesting is that I’ve never followed just one path in this industry. I’ve worked on the streets, operated a food truck, catered private events and contributed to professional hotel and culinary operations, all while continuing to develop my own brand. Every stage has taught me something different, and I’ve carried those lessons into Chuyitos Pizza. I’m proud that I can bring that range of experience to my customers while continuing to work in the industry that I’ve been passionate about since I was 14.”
What is the biggest business challenge you’ve overcome?
“One of the biggest challenges has been learning how to grow Chuyitos Pizza while continuing to work full-time in foodservice industry. Balancing everything hasn’t always been easy and I’ve had to learn as I go. I’ve learned that sometimes you have to adjust your plans, be patient and make the best of the opportunities in front of you. Moving from a food truck to catering was a big transition, but it allowed me to keep building my business in a way that worked for me. I’m still learning every day, both at my full-time job and through my own business. I’m grateful for the people I’ve worked with and the experiences I’ve gained along the way. Every stage has helped me become better at what I do, and I’m just focused on continuing to grow Chuyitos Pizza and providing good food and service to the people who trust me with their events.”
Which Cambro products help support your business?
“4 qt CamSquares are perfect for when extra sauce is needed, 4 qt and 8 qt Cambro Rounds in clear are perfect for holding our cheese, Cam GoBox® GN Full Size Top Loaders (two of them); they come in handy for all my caterings, highly universal in my opinion. I also have the top loading Cambro half size that I use as well for half trays of hot/cold food. I have an Ultra Pan Carrier®- UPC300 that was first bought when I started Chuyitos Pizza that I still use to this day; it’s been about 6 years now and it’s still in great condition, still keeping them hot like a champ! I also have a beautiful red 1318CC Combo Carrier that we absolutely love. It has a lot of room for extra trays and is perfect for all hot items when transporting.”
