DAVE SPOERL  
Pit Master, Lead Chef

Why did I start Dave's Slow Food?

Because I looked around at today's obsession with faster faster faster, 'everything now' and quick-reward; And realized that something's not right.

We all know that food is something that binds and builds us all up, and anything worth anything doesn't come with a snap of the fingers. At DSF we have built a culture from the DNA level that supports slowing down, strong family, service, and quality.

Our aim is to serve you high quality & cared for meals — which takes time; So that you can enjoy your time with those that mean the most to you.

NICK SPOERL
General Manager, Chef

Why am I fully invested in Dave’s Slow Food? 

I’ve lived in the tri-cities area for close to 20 years now, and my favorite thing about living here is the community, the people. I see this place as my home, and I cherish my home.

I love the freedom to create a good, home cooked meal, using some combo of different ingredients we have laying around. Something that just sounds like “YUM!” It’s all in our tagline, “We only cook what we eat.”

As Slow Food continues to grow, we are able to be more accessible to everyone, which includes the Restore Cafe we just opened at our Cold-To-Go site. I’d like to see that grow into a good space for meetings, luncheons, cooking classes, as well as a place for people in our community to come by and share some great food, great conversations, and great environment, right in their backyard. 

I’ve worked with my dad since the beginning. I believe in what he’s built and want to keep this going, and someday pass it on to my son, Max. 

JOSH SEVERSON
General Manager, Chef

Why have I stayed with Dave’s Slow Food for over a decade? 

“We’re the same family, we just happen to have a different last name.” 

It all started when I met Dave’s youngest son, Nick, about 15 years ago in an apartment complex. We quickly became friends-playing Risk is still one of our favorite pastimes. With Dave’s simple motto of “What we do best is to be of service,” it’s easy to stay. I’ve adopted this attitude in all areas of my life. It’s taught me so much.

My favorite aspect of working with Slow Food is serving people. Planning an event can be very stressful, and we’re here to help eliminate that by being of service to them. Everyone is so relieved to have our help, and seeing the joy and happiness on their faces is very rewarding.

I have lived in the area my entire life, and it’s easy to say that I’m here to stay and serve my community. The family side of the business keeps us strong and will continue to do so—as we grow.