Today we’d like to introduce you to Harold Balink.
Hi Harold, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
My grandparents owned a restaurant, washing dishes and making sandwiches was my first job at 12 during the summer. Cooked my whole life. After High School only in fine dining. Executive chef of a five star restaurant at 24 and owned my own spot at 28 and have not worked for anyone else since. Love people, food and wine. I’m a servant.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Children, divorce, closing businesses, wife dying of cancer, worldwide plague, you name it and it’s been a battle.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We cook farm to table from scratch from food. We change the menu weekly and push boundaries on creativity in Southwest Florida. We give back to the community that has supported us for all these years. I’m incredibly lucky to live and work among all these amazing people. I don’t know if we’re set apart from anything, but we sure try to be an integral part of the entire community.
Any advice for finding a mentor or networking in general?
Don’t be shy. If you want something then go for it. Life’s too short. Do charity work, go out to eat in small, unique, ethnic, family owned places and ask questions. Introduce yourself, meet people.
Contact Info:
- Website: https://haroldscuisine.com
- Instagram: Harolds_Fortmyers
- Facebook: Haroldsrestaurant
