The Commercial Appeal

Chef Flavas


When the pandemic hit in 2020, they suddenly found themselves without work. That’s when the idea to launch a food business started. The couple experiment­ed with recipes for a year before launching Chef Flavas Spinach Artichoke Dip in November 2021.

The Walmart Open Call competitio­n was a game-changer for their business. Currently they are in 15 Walmart stores and will soon be in stores nationwide.

To handle the increased distributi­on, they are in the process of switching production of their spinach artichoke dip from a small commercial kitchen to working with a co-packer.

Chris said this change will enable them to focus on a restaurant.

“We’ve always wanted another stab at opening a restaurant again. Our initial restaurant was back in 2016. It was called Moore Food Catering/restaurant,” Regina said. “For Chris, it was one of his dreams since (he was) 11 years old.”

Chris’ brother David Moore recently

moved to Memphis from Detroit to help manage all of Chef Flavas’ business affairs. “He’s extremely organized and he’ll be a major asset to the growth and developmen­t of the business,” said Chris, adding David also attended culinary school while in Michigan.

While you won’t be able to purchase the chilled retail packages of Chef Flavas Spinach Artichoke Dip at the restaurant, the garlicky and cheesy dip touted as “the most versatile spinach dip ever” will be featured several ways on the menu.

“You can get it topped with your favorite protein, get it in stuffed egg rolls, stuffed mushrooms, ‘wong tong’ poppers and more,” Chris said. “We aren’t selling it cold at the restaurant because we want to encourage our consumers to purchase their dips from stores.”

Chef Flavas opened to the public on Feb. 28, serving lunch and dinner.

“It’s a soft opening for now,” Chris said. “Until we get our signage in and complete the transition for the dip, we will not be serving our full menu. We will have a grand opening in a couple of weeks.”

Bartlett Breakfast Factory

Bartlett Breakfast Factory will feature a full breakfast menu, from eggs to pancakes. In addition to sit-down breakfast plates, the restaurant will feature a grab-and-go case with warm breakfast sandwiches.

Owner Jake Farley said his favorite meal is breakfast. “I eat breakfast for dinner three or four times a week,” he said.

Farley owns Bartlett Breakfast Factory with John Sykes and his father, Austin Farley. The trio also owns Bartlett restaurant Nonna Maria at 6525 Memphis-arlington Road, as well as Bartlett HVAC company Mechtec.

Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler@commercial­ and you can follow her on Twitter and Instagram at @cookwjenni­fer.

 ?? CHEF FLAVAS ?? Chef Flavas Spinach Artichoke Dip is made by Memphis-based chefs Chris and Regina Moore.
CHEF FLAVAS Chef Flavas Spinach Artichoke Dip is made by Memphis-based chefs Chris and Regina Moore.

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