Friends of Tabletop: Meet Dean Ogan from Rocky Top Catering
Friends of Tabletop is a place where we share who we love working with. This can range from a client, influencer/blogger, or special someone who simply means a lot to the Tabletop Team. Colleagues and friends who we’ve met throughout our journey with Tabletop Media Group make us a part of who we are.
For our June Friends of Tabletop, meet Dean Ogan from Rocky Top Catering!
Photo by f8 Photo Studios
Tell us about Rocky Top Catering and your position there.
I am the Owner, President, and Chief Omelet Maker. Rocky Top Catering is a full-service catering company serving the Triangle and beyond. We specialize in weddings, corporate functions, premium-seating food and beverage services for UNC Athletic events, and a plethora of other events. Our core values are to bring our best every day, never stop learning, create unforgettable moments for our clients and guests, and assist our neighbors in need.
Why did you start Rocky Top Catering?
Rocky Top Catering was originally Rocky Top Hospitality. We opened 12 restaurants starting with Michael Dean’s in 1998. We dabbled in catering as a “side hustle” for years. When the recession hit in 2008, we decided to put more emphasis on catering as it was a better financial model since you only spent money when you had contracted sales. It took a lot to get going, but when catering took off, it took off!
What is your favorite thing about owning Rocky Top Catering?
I love being in hospitality, and certainly enjoyed running restaurants, but there was so much unpredictability with them. Catering is awesome for two main reasons. First, 99.9% of the events we execute are special occasions. Weddings, birthday parties, corporate celebrations…people are super happy to be there, which makes for a great work experience! Second, I love the fact that it’s all about the plan! You know how many guests you are serving, when and what they want to eat and drink, and all the other details in between. If you plan well, you execute well. Now -- executing a perfect medium-rare NY Strip under a tent on the beach with no kitchen poses its challenges, but we always feel comfortable we can figure it out given the time to plan. Oh, and it’s fun, and no two events will ever be the same!
Do you have a favorite story about how you got to where you are in your career?
I have gotten where I am due to three simple facts.
1. I have made thousands of mistakes, but I have learned something from every single one.
2. I have always been blessed with amazing teammates. I have learned the importance of “staying in my lane” and trusting the expertise of my teammates.
3. I’m where God wants me to be.
What is your least favorite food?
Eggplant. I don’t “love” some other foods, but eggplant is gross. Unless it’s turned into Baba Ghanoush.
What about favorite food?
That’s tough. I love so many different things. Let’s go with scallops!
Bar order?
I love bourbon. Old Fashioned. Manhattans. On the rocks.
What is one of your unpopular opinions?
I think some of my teammates would tell you I give people too many chances. If you steal or do something unethical/immoral, that’s one thing. If you are late, burn some steaks, break some glasses… these are all learning/teachable moments. If you want a “family” run business, you need to treat people that way. And family forgives, forgets, and moves on. There is no greater investment in your business. So, the unpopular decision may be that I give people WAY too many chances.
What is your favorite thing to do in Raleigh?
Anything with family and friends, especially if it’s outdoors.
What's the most useful lesson you've learned from being a small business owner?
I have two customers -- my teammates and my clients. There are a lot of moving parts to our business but taking care of my customers is 99.9% of my job. Success starts and ends there.