We had the good fortune of connecting with Roy Elam and we’ve shared our conversation below.
Hi Roy, what do you want your legacy to be?
This is a great question. I want to be remembered as a person of integrity in my field. Someone that does what he says and didn’t cut any corners. Someone that forged local relationships with farmers and producers to support the local community. It is important to me to do things the right way and provide the best possible product I can for our guests.
Alright, so for those in our community who might not be familiar with your business, can you tell us more?
Donna Jean is a from scratch plant based restaurant located in Banker Hill, San Diego. Our focus is artisan pizzas, hand made pastas, baked goods, and seasonal vegetable dishes. We opened in Feb 2107 and contribute our success to our hard working team and our welcoming community.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Visit: Ocean Beach is a must for any SD new comer. From Dog Beach to Sunset Cliffs it’s a great beach town. Eat: Donna Jean (of course!), Kindred, Tribute Pizza, and Plant Power Fast Food Drink: North Park Beer Co, Livewire, 7 Grand
The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
This may sound weird from a vegan but Anthony Bourdain had the biggest impact on my career. The work that he did with the show “Mind of a Chef” opened me up to a world of chefs that inspired me to be better at what I do. The show included the influential chefs David Chang, Sean Brock, Edward Lee, David Kinch…Each one of these chefs opened me up to the way that they approach their work and to the people that inspired them to do things the way they do.
All photos credited to Lindsay Kreigbaum of Craved and Diffused.