Chef of 20 years now has a place of his own

PALMDALE Marcus Webster, owner of Catfish Gumbo, has been in the restaurant business for more than 20 years. He enjoys cooking and has a flair for taste and design.

"I knew 20 years ago this is what I wanted to do. I combined the restaurant business with Jazzy Blues Creole and soul food catering service," he said. "I wanted to make sure I could meet everyone's needs."

Whether you are looking to experience exquisite food at the restaurant or planning a private event, Catfish Gumbo can help. "I have always had a passion for cooking. My grandfather and father had a restaurant. My heritage is in the New Orleans Caribbean-style food and I enjoy cooking," he said.

His expertise and flair for cooking has led him to cook for musicians such as Merle Haggard, Clarence "Gatemouth" Brown, Buddy Guy and Stevie Wonder. "Stevie Wonder would come into the restaurant that I worked in and would ask for the chef that made his banana pecan spiced rum cake. He really loved it," he said. Webster said one of his customers' favorite dishes is the brandy and blue cheese stuffed tenderloin fillet. "This is a 55-year-old recipe of my dad's. I take a beef tenderloin fillet, stuff it with cave aged blue cheese and caramelized onion and top it with a brandy and blue cheese sauce," he said.

Catfish Gumbo's menu includes crispy fried catfish, Cajun blackened catfish, Jamaican Jerk catfish, mango coconut rum chicken breast over pineapple and pepper cilantro rice, banana pecan spiced rum cake topped with chocolate ganache and brandy-glazed bread pudding.

Describe your business and its products or services: We specialize in New Orleans , French Creole and Caribbean-Jamaican-style cuisine. I am well rehearsed in all styles, especially high-end cuisine. We do flamb頷ith brandy and rum in front of all the customers. Our restaurant kitchen is wide open, everyone can see what we are doing in the kitchen. Our style of catering is unique with our presentations. We garnish every plate that goes out. We want everybody to feel special and we send it out as if it was a $20 meal. We want our customers to experience fine dining at a reasonable price.

What we do with catering is themed events. We do tiered levels, grilled vegetables, and we make a presentation out of the meal. We do action stations of gumbo bars, pasta bars and crepe bars with brandy-glazed strawberries and apples, and chocolate ganache.

Why did you start this business? I am a private chef. I was working in the Ventura County area and living in this area. So I desired to be closer to home and spend time with my family.

Where did you get the idea? This is our second restaurant, and I have consulted for other food establishments, like B.B. King's Blues Club and other food service companies. This area needed a new style of restaurant.

We are into presentation with our dishes, catering setups and customer service.

How long and what did it take to open? It took 4 months of construction and permit planning. A lot of patience. We planned every step to the smallest detail. A daily punch list of all the areas to be created.

What were the start-up costs and how did you finance them? It took a lot of hard work and time.

From whom did you get advice? No one. I have past experience in the business. I have a background in marketing, advertising, radio and extensive food service.

What problems developed that you hadn't considered? Dealing with contractor promises, timeline and the economy. Customer service is our No. 1 priority, along with a clean atmosphere and great food.

What are your goals for your business? Introducing our style of catering, special dinner, events, chef-prepared gourmet dinner giveaways, bottling our special sauces and event planning. We are introducing a new concept in food dining, our kitchen is open so all patrons can view the action, very active. All of our sauces and seasoning concepts are blended in-house.

We are also considering a franchise opportunity at this time. It would be great because the franchise would start locally.

We would also like to continue to offer a diverse menu and cater to everyone, including young children.