hue•gah is a small community-based business that creates artisan-crafted ready-to-heat meals. hue•gah has merged simplicity with great taste, using the best all-natural ingredients (locally grown and raised whenever possible). Because of how hue•gah’s meals are prepared, they appeal to customers who either have dietary concerns (vegetarian, gluten-free, etc.) or are community conscious, seeking products that reflect their values. Former coworkers Paul Hitalenko (chef and creative director) and Dirk Bowles (operator and aspiring business owner) started hue•gah with 3 main objectives: make it great, make it simple and make it in & for the community.
*Tell us about your product/company/service.
We prepare ready-to-heat meals made using the finest ingredients and sell them in small natural and gourmet grocery stores.
*What do you hope to accomplish through providing quality products?
To give customers a dining experience like no other in the ready-to-heat category while also doing good for the community.
*How often do you come out with new products? Are you working on anything new? We develop new menu items regularly based on what is in season and what is most popular. Paul is always developing new menu items. Although we typically have 4 items on the menu at one time, new entrees are always in the works.
*What did you want to do as a kid, "when you grew up"?
Paul wrote his first cookbook at age 5 (1976). We recently posted an excerpt from the cookbook on our Facebook page (facebook.com/huegah)
*What was the spark that led you to working with food?
Every time we would get together in our former place of work as coworkers, most conversations would eventually lead to either how we could do better and be better for those who worked with us if we had our own business. Paul’s love of food and culinary skills made a food-oriented business the obvious choice.
*Where do you find the inspiration for the products/flavors you select for your portfolio?
Fresh ingredients we find, travel, childhood memories, or simply what we love to eat. Paul likes to put creative spins on the traditional without too much pretense. Our belief is that simple cooking, starting with great ingredients leads to great food if treated right.
*How do you plan to grow?
We believe that if we do right by our customers, both those who eat our meals, as well as those customers who carry our items, the grocers, growth will happen. We are unwilling to compromise quality and service for the sake of growth.
*Other than financial, what risks did you take to get your product(s) to market? Both of us gave up careers that together, spanned four decades. Although there was a perceived security, giving it all up was worth it. There have been no regrets. The work is hard and the future uncertain, but if we do what we believe is right, the long-term rewards will be immeasurable.
*What is your favorite part of this job?
We love the tight knit community of grocers, chefs and foodies that are in Chicago. From our foodie friends on Facebook, to the great vendors that work with us in Kitchen Chicago, to the great group of grocers that carry our product, everyone is incredibly supportive in working toward the success of all of us.
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