Today we’d like to introduce you to Jan Weller
Hi Jan, thanks for joining us today. We’d love for you to start by introducing yourself.
I was born and raised in Germany and had a passion for cooking from a young age. At age 19 I stared a 3 year vocational training in a fine dining restaurant in Hattingen, Germany. It was here where I learned about professional culinary and restaurant operations. I always strive to be the best so when the local restaurant competition was organized by the vocational school I attended I decided to put my skills to the test against other competitors. After months of preparation for the competition I won 1st place in January 2002. The next step was the State competition set to be held a few months down the road. I vigorously trained to attend as my eager to win further was growing. I won the State competition as well in May 2002. This win granted me entry to the German National competition of restaurant professionals. I was very honored and excited to get a chance to put my skills to the test against the very best of each State in Germany. I studied for months in all aspects of restaurant operations from cooking to preparing cocktails, wine pairings, blind tastings, table side cooking, applied business law, etc. In October 2002 I won Gold at the German National Restaurant Professional Competition.
I completed my vocational training with honors and decided to further my career internationally. I accepted a position as Chef de Rang at the renowned Savoy Hotel in London. It was here where I further educated myself in all aspects of fine dining operations. After living in London for nearly two years I went back to Germany to attend WIHOGA, a renowned hotel management school in Dortmund to earn the degree of Government Controlled Hotel Management Expert.
After graduating I immigrated to the United States, Utah specifically. Over the next 15 years I worked at various establishments such as the Goldener Hirsch Inn, Radisson, High West Distillery & Promontory Club to further my knowledge in the Culinary world and of restaurant operations. Along the way I attended the University of Wales to complete my Master of Business Administration Degree.
While it was always my dream to open my own business one day, I got that opportunity in August 2019 when I opened Weller’s Bistro in Layton, Utah. I am capitalizing on 25 years of industry experience.
I currently reside in Farmington, Utah with my partner, my two kids and my two dogs.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
COVID-19 certainly presented a challenge as we had just opened 6 months prior to the pandemic. Fortunately we were able to navigate through this time with prompt business adjustment and the support of the local community & regulars.
The size of the current Bistro is rather small, seating only 50 guests. Further this has presented a logistical challenge to execute our daily operations as a popular restaurant.
The restaurant industry is unpredictable and full of challenges, however, I truly thrive is this environment and enjoy the problem solving aspect of the business.
Appreciate you sharing that. What should we know about Weller’s Bistro?
The concept of the Bistro is scratch-made German cuisine, craft Cocktails and a well curated beer & wine list in a relaxed setting with hospitable service. Given my own heritage I decided to feature many classic German dishes at Weller’s Bistro which established us as a German restaurant rather quickly.
In 2021 we stared offering Catering services and in 2022 we started our food truck, serving the traditional German Döner Kebab to many guests throughout Utah.
Although I have an exceptional team of 40 employees, I am very hands on when it comes to daily operations. My work is comprised of spending time in the kitchen to come up with weekly specials, managing staff, interacting with guests, ordering, maintenance etc.
Before we go, is there anything else you can share with us?
We are currently in the process of remodeling and opening a second location in Ogden, Utah. The new Bistro will be slightly larger than the original location and we are set to open in May 2025.
Pricing:
- $25 – $35
Contact Info:
- Website: https://www.wellersbistro.com
- Instagram: https://www.instagram.com/wellersbistro/
- Facebook: https://www.facebook.com/wellersbistro
- Yelp: https://www.yelp.com/biz/wellers-bistro-layton
