We had the good fortune of connecting with Bryan Dizon and we’ve shared our conversation below.

Hi Bryan, can you walk us through the thought-process of starting your business?
As new parents, our main goal was to make sure we provide the very best for our child while still attaining to our goals. With the pandemic and inflation in the midst of everything, we had to make sure we stand firm while still doing what we love and that’s how we came up one night with “Marrow Thoughts”. We wanted something unique and not too common out there, yet still appealing to the public especially to the foodies! Roasted bone marrows are commonly served in upscale restaurants as an appetizer. So we wanted to bring them out to popups for everyone to try, but in a different twist, where the flavoring is unique, not just a roasted marrow served with crostinis.

Alright, so let’s move onto what keeps you busy professionally?
My profession is a Chef. I’ve been in the industry for a long time now and done it all. Server, Cook, Barista, Manager, etc. Restaurant, I’ve done it. I attended LA Trade Tech for the Culinary Arts program, but was a surgical tech prior, yet I chose the food industry as my profession. There’s something about making a dish, serving it to people, and just getting a genuine reaction from your creation YOU have made from your hands. You’re always chasing that hype feeling of knowing “they’re going to eat this and they’re going to love it! It’s somewhat addicting. Crawling through the ranks or just in general working in the kitchen demands so much of you. Long hours, weekend working 99% of the time, major holidays (Christmas, thanksgiving, Mother and Father’s Day, etc.), no breaks, constant standing, high-octane, fast-moving environment, non-stop working. If a common person were to see just one day POV of a busy weekend, they will most likely make you say I’m good on that job lol. I get it, but that’s where I get the most confidence in my abilities and my skills. Ability to remain controlled during chaotic moments and skills to be able to pull off the wonderful, delicious dish placed upon you. That’s the hype feeling I mentioned earlier. Being in a hectic work enviorment does help me handle similar situations outside of work. Being a parent you run into a whole lot. I’ve picked up many skills, knowledge, and technique in the kitchen from varied chefs and repetitive environments.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Honestly, to start off, I’d take him to my work- Claire’s at the Museum in Long Beach. You get a museum out of it as well as a good brunch (mimosas, lemon ricotta pancakes, chilaquiles) that comes with an oceanview. What more can you ask for visiting LA! Then take them to Disney! Who wouldn’t want to spend their vacation in the Happiest Place on Earth that involves a good foodie experience as well??

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My life/business partner is on top of this list for sure. She’s the anchor of every aspect involving our (me and our daughter) lives. No way all this can be possible without Mommy Bear’s dedication and work ethics. Family. They’re your first and longest lasting supporters in anything you want to do in life. They were the ones that knew I can do, even when I didn’t believe. That kind of support is difficult to find and should be cherished. The biggest influence to what we are doing is our 2- year old daughter, Sophia. The idea to do these pop-ups was brewing around before we had our child, but as soon as she was born we knew it was time to shift gears into our plans…. I’m an avid Laker Fan and a big fan of the sport, and of course, Kobe. His relationship with his daughters is what influenced me most of all. It all made sense when I became a father. Kobe played/trained that hard for his children and that is the most honorable action of a man. I hope to be like that Girl Dad, like how Kobe was.

Instagram: @marrowthoughts

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