New Member:
Dame Susan Chused-Still - A Self Starter
Susan has that special ability to jump start and maintain businesses even under difficult circumstances. After initiating From Nosh to Posh, Susan's first big catering job was the first Annual Employee Recognition Party at Bread and Circus for 200 guests. She said it was like being shot out of a cannon along with the challenges, affirmation and success that followed her for several years, including evolving into Charles River Caterers.
Continuing her quest for more challenges, Susan, with her partners, owned and operated three restaurants during the mid '80s to the late '90s. With novel business plans, determination and intuitively being in the right place at the right time they proved successful formulas.
The first restaurant was the opening of the Blue Diner, an original 1947 trend setter which won two Best of Boston awards. This was Susan's defining moment, an affirmation of hard work, quick study and unwavering belief, with no guidance model or mentor. The result was a unique, successful formula of the highest quality made-from-scratch food in a diner setting, and at the time, in a fringe neighborhood. The weekend brunch line wrapped around the block.
The second restaurant opportunity followed with the opening of Venus Seafood in the Rough, a seasonal, outdoor New England clam shack on the Boston waterfront, also a Best of Boston award winner and proven one of a kind operation serving the freshest seafood. It was an instant success.
After two highly stylized restaurant projects number three was a more conventional restaurant, Zuxuz Cafe (pronounced zoozoos) opened in the mid '90s which by then had much more competition in Boston's exploding restaurant scene. One of the questions I asked Susan was: what was one of your biggest obstacles? Her answer: at the time that she and her partner opened the restaurant in Coolidge Corner, Brookline had just passed a no smoking ordinance in restaurants, the first in Massachusetts. That was a massive blow to their full bar revenue projections and plans for a cocktail crowd, but not enough to deter Susan (today it's commonplace). She brought in weekend jazz musicians from Berklee College of Music, initiated lunch and late night suppers, vintner wine dinners, private parties and partnered with local businesses including the Coolidge Corner Theatre, Brookline Business Association and art galleries for special events. Responsible for all facets of the business, it was tremendously satisfying but extremely challenging. Fortunately, she had a trustworthy and savvy business partner (and friend) who together were able to guide the restaurant along a financially sound plan. Of all her food business ventures, Susan considers this one to be her most difficult. While tremendously fulfilling, the restaurant's competition was too great and profitability too limited and she and her partner sold the business with no regrets.
Susan's next career move and current position (and don't think for a moment that this ingenious woman would not continue with a new prospect) is Catering Sales Manager and Event Designer at Catering by Andrew. She's responsible for everything related to an event from contract negotiation right down to stocking the bar and entertainment. She's also in constant contact with other Dames in related businesses such as Leslie Lamb, Anne Hopkins and Sharon Brendline, and has been a long time member of the New England Culinary Guild. She concedes that networking among the Dames is vital and most helpful, and soliciting work opportunities is necessary within our own organization and from others in the food and hospitality industries.
And from where does all this talent and ambition spring? Perhaps from her paternal great-grandmother who made wedding cakes in Concord, Massachusetts and from her maternal grandmother who edited one of the Fanny Farmers Cookbook in the 1930's as well as owning a teahouse, The Piped Pipe, in New York City's Greenwich Village.
Ellen looks forward to connecting with the Dames, sharing experiences, and being part of our community.
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