Allan and Candace Tea, co-owners, Cali Dumpling
“The restaurant allows us to have a bit more culinary freedom—be more playful,” Tea explains. “We’re always making new and exciting sauces to pair with our dumplings and experimenting with cooking dumplings in a totally different environment.” No stranger to the restaurant world, Tea began honing his business skills at a young age when he worked at his father’s restaurant in Chinatown in the early 2000s. He started out busing tables and serving, then began cooking and learning the ins and outs of the kitchen. Tea continued to work at the restaurant through college. After completing his degree, he ran one of the family’s restaurants, Capital Seafood, for a number of years before finally venturing out on his own. That invaluable training and experience led Tea to where he is now, running a successful business that is growing exponentially and making a name for itself in the both the retail frozen-food space and now in the restaurant arena. Pioneering pure ingredients Tea’s approach to dumplings is simple, but powerful: Only the best will do. “We make dumplings with really just the best ingredients we can source,” he explains. “That means using organic proteins and vegetables, and steering clear of additives, flavor enhancers or preservatives. We’re actually the cleanest-label dumpling company on the market right now, with the shortest ingredient list among all our competitors.” This reflects Cali Dumpling’s dedication to top- notch sourcing. Tea is proud of the partnerships they’ve built. “We have a great produce buyer in downtown Los Angeles who sources organic produce from certified farms in central California. And for our proteins, we use Mary’s Chickens, the same organic
chicken you find at Whole Foods here in California.” This careful attention to where their ingredients come from has helped Cali Dumpling earn its organic certification, solidifying its place as a leader in sustainable dining. But Cali Dumpling isn’t just about feeding people; it’s about educating them, too. Tea emphasizes the importance of clean eating and the rigorous certifications that back up their claims. “Getting these certifications is tough, but they’re a stamp of approval that shows our commitment to quality and safety,” he notes. Banking on growth While Tea credits the
“The bank has been a great partner. Our banker helped us navigate the whole world of financing for our buildings, which will help us with our plans for growth and expansion.” Allan Tea Founder, Cali Dumpling
business’s success to the support of his family, the hard work of his staff, and the diligence it took to become certified organic, he also values the relationship he has with California Bank & Trust.
“The bank has been a great partner. Our banker Irene Tong, who we’ve worked with for a little over a year now, helped underwrite our manufacturing building,” he says. “She helped us navigate the whole world of financing for our buildings, which will help us with our plans for growth and expansion.” Looking ahead, Tea says their main focus is working on their brand and exploring opportunities for growth. “We’d like to get into more grocery stores and hopefully pick up a big national distribution,” he says. “We’d also like to continue to grow our restaurants. We just opened our first one, and are already looking at our second and third locations.” Adding to Tea’s success is a new role he recently attained: being a father. He and Candace welcomed a baby girl in 2022. “I definitely enjoy fatherhood,” he says. “Probably more than anything in life.”
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