Q: What inspired you to start Savor Culinary Services?
Chef Deb: I founded Savor Culinary Services in 2002. Originally, I was a licensed physical therapist, but I was inspired to switch careers after my son was diagnosed with high functioning autism and severe ADHD at age two. I found that his symptoms were improved (and triggered) by his diet. Today, what started as a mom in a kitchen experimenting with ingredients, has become an award-winning company that helps hundreds of families using food as medicine every single week by providing weekly personalized meals, catering and in-flight catering across the Dallas/Fort Worth area.



Q: Who would benefit from using Savor?

Chef Deb: Savor is for busy professionals and families that need weekly personalized meals, for those hosting a private event that would like an award-winning caterer to deliver an extraordinary experience for your guests, for all private jet catering needs, and for those with unique dietary requirements and desires. We specialize in crafting memorable cuisine that accommodates any food allergies and special requests using only organic and grass-fed meats. 

We create and deliver personalized menus and dishes based on tastes, preferences, schedules, and special dietary needs, elevate events, dinner parties, and special occasions and ensure that everyone gets to enjoy the food, and also help corporate and private flight crews deliver an incredible, customized culinary experience at 40,000+ feet.


Q: What advice would you give to young women who want to pursue their dream and start a business?
Chef Deb: Keep going, keep learning, never give up! I trained at the Culinary Institute of America, the Culinary Business Academy and the Culinary School of Fort Worth. I'm a long-time member of IACP (International Association of Culinary Professionals). I have owned seven culinary businesses, including a catering company, personal chef businesses, restaurants, and food product companies.

I consider myself a serial culinary business owner (in a male-dominated industry!) for more than 20 years. I’m also the author of So You're a Chef Now What? And the co-author of Volume 1 and Volume 2 of Behind Their Brand. 

Go big!

Q: At the start of your career, what do you wish you had known? 
Chef Deb: That you have to invest money before you actually have it, if you really want to grow. 

Q: What advice would you give to young women who want to pursue their dream and start a business? 
Chef Deb: When I first started each of my companies, I was told a company “Like that” will never make it - A culinary medicine company that does personal chef services and culinary business coaching for established business owners. I am proof that no matter what company you decide to start, you can make it despite what others say to you. 

Q: What is one word of advice you can offer to young women who want to reach your level of success?
Chef Deb: Always make decisions based on where you are going in business and not where you are now.

Q: Can you tell our audience one of your most memorable moments of your career?
Chef Deb: When I started my culinary business coaching and consulting company I needed about $35,000 fast so I called 10 people that had always asked me for advice. I offered to coach them for a year at $5,000 and seven signed up within two hours. Making $35,000 in two hours was one of my proudest moments.

Q: What advice would you give to young women who want to succeed in the workplace?
Chef Deb: Decide that you always have a place at the table and simply sit there. 

Q: After high school, where did you feel your career path would take you?  
Chef Deb: I started out as a physical therapist. 

Q: Can you tell us how you manage your work life balance?
Chef Deb: Yes, I have strong boundaries around my time. I work 9 to 3 Monday to Thursday. Also, as soon as you realize there is not something as “work” and “life” you will be much better off. It is all your life. Build your life first and then a company that supports your life. Not the other way around. 

Q: What's your advice for women in male-dominated fields?
Chef Deb: I have been in one for 23 years (culinary), let them call you names (in front of you and behind your back) because that is actually just jealousy in disguise. 

Twelve Things About Chef Deb Oxman  

1. What's your favorite family tradition? 
The Nutcracker at Christmas

2. What’s your favorite thing to do in your free time? 
Watch movies

3. Who is the most fascinating person you’ve ever met? 
My grandfather

4. What’s your favorite international food? 
Curry of any kind

5.What’s your favorite app on your phone? 
Insight Timer

6. What’s your favorite quote or saying? 
The only control we have in life is our peace of mind.

7. Are you a morning person or a night owl? 
Morning person. I am done at 3 pm every day.

8. Favorite Dessert? 
A warm chocolate chip cookie. That simple. 

9. Favorite City? 
Anywhere in Italy.

10. Tell me about the best vacation you’ve ever taken. 
The Maldives to renew my vows. 

11. Would you rather cook or order in? 
Order in

12. Cake or pie? 
Pie