Meet Tom Sopit | Restaurant Owner & Entrepreneur

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

Hi Tom, what was your thought process behind starting your own business?
What was the thought process behind starting your own businesses?
Starting my own business felt like the natural progression after working at a big international company for many years. I moved up quickly and became the Director of Marketing & Strategic Partnerships, where I gained insights into the mechanics of large-scale operations. Even though I could see a clear path to the top, it just wasn’t the kind of challenge I was looking for. I wanted the freedom to be creative without being boxed in by corporate structures. So, I decided to venture out on my own, where I could innovate and explore ideas without any restrictions.

What’s one piece of conventional advice that you disagree with?
I might receive some criticism for this, but I’ve always questioned the conventional wisdom of “get a good education.” Growing up in a stereo-typical Asian household, the value of hard work and a solid education was constantly emphasized by my “Tiger Mom.” However, over the past two decades, the landscape of learning has evolved significantly. There are now so many different ways to acquire knowledge that is directly relevant to your goals. Of course, certain professions like being a doctor or lawyer will require formal education from specific institutions. But for many of us, alternative resources like YouTube University and Google Grad School have been invaluable to me. Personally, I’ve gained more practical knowledge from exploring these platforms than I ever did at my alma mater. Ultimately, it’s about finding what works for you, diving into a few books, watching some videos, and continually honing your skills.

What do you think about risk? What role has taking risks played in your life/career?
I’ve made a lot of mistakes in my life taking uncalculated risks. But those experiences taught me a lot, and fast. I believe that taking some risks is essential if you want to find success.

What habits do you feel helped you succeed?
In my experience, the habits that have been most crucial to my success are resilience and grit. These qualities are perhaps the most significant factors of success. Being able to learn from the experience, adapt, and keep moving forward.

What is the most important factor behind your success/the success of your restaurants?
Recognizing that running a restaurant is a team sport has been crucial. Just like my coworkers, I’m one of many players working together to keep everything moving forward.

What’s the most important lesson your business/career has taught you?
I know I just mentioned resilience and grit, but knowing when to walk away from a bad situation or deal is just as important.

How has your balance changed over time? (work/life) I’ve become much more efficient with my time, especially after becoming a father. I now view my businesses like my children—some need more attention, while others need space to grow and figure things out on their own. As a father and a leader, my role is to support them in whatever way I can. Although it can be difficult, I’ve learned that sometimes I have to step back and let them fail so they can learn and grow.

How did you come up with the idea for Videre?
We’re located next to a row of office buildings, so my goal was simply to become the antithesis of our surroundings and create an oasis.

What are you inspired by?
I’m always inspired by architecture and travel. The design of a place has an impact on how we feel and interact within it — medical offices are often designed to be sterile and cold to emphasize cleanliness and professionalism, while playgrounds are fun and soft, encouraging play and creativity. This understanding of how spaces can shape our experiences drives my passion for creating unique and meaningful environments. Travel, on the other hand, is a form of education. It exposes me to diverse cultures, perspectives, and ideas, broadening my understanding of the world. Together, architecture and travel continually fuel my creativity, helping me to craft spaces that are not only functional but also emotionally and culturally inspiring to others.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
As we celebrate Asian American Pacific Islander (AAPI) Heritage Month this May, we shine a spotlight on the remarkable journey and achievements of Tom Sopit, a Thai-American restaurateur whose culinary vision has left a mark on the vibrant culinary scene in Los Angeles.

Tom’s passion for food and hospitality was ignited in the heart of Hollywood, where his parents, immigrants to LA in the 1960s, established a beloved Thai restaurant. Growing up surrounded by the grit and love for hosting others, Tom developed a deep appreciation for the restaurant industry. Tom immersed himself in the world of hospitality, working alongside his family, where he honed his skills and intricacies through various roles, from busboy to expo line worker, gaining invaluable experiences and insight every step of the way.

Driven by his ambition and a relentless pursuit of excellence, Tom transitioned into restaurant management, working with esteemed hospitality groups in Los Angeles. His innate talent for fostering unforgettable dining experiences and his natural flair for innovation soon caught the attention of industry insiders, pavin the ebay for his next venture.

In 2013, Tom embarked on the groundbreaking ownership of Employees Only LA, a legendary culinary institute renowned for its impeccable cocktails and timeless ambiance, when the bustling NY location wanted to expand West. Under Tom’s visionary leadership, Employees Only LA soared to new heights and has become one of the most well-known and loved bars in West Hollywood. Never one to rest on his laurels, Tom set his sights on creating a new culinary oasis that would redefine the LA dining landscape.

In late 2023, Videre was born – a breathtaking rooftop sanctuary that transports patrons to a realm of sublime beauty, offering panoramic views of the iconic LA skyline. With its innovative menu focusing on local LA produce, and captivating ambiance, Videre LA has quickly become a must-visit destination for discerning diners and adventurous spirits.

Throughout his remarkable journey, Tom’s Buddhist faith has served as a guiding light, inspiring him to embrace exploration and daring nature. Rooted in the belief that life is a journey to be savored and celebrated, Tom’s approach to hospitality is infused with a sense of mindfulness and intentionality, elevating every dining experience into a transcendent journey of the senses.

As we commemorate AAPI Heritage Month, we salute Tom Sopit for his unwavering commitment to excellence, his pioneering spirit, and his profound impact on the culinary landscape of Los Angeles. His story serves as a testament to the resilience, creativity, and cultural richness of the AAPI community.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I always consider the diverse cultural makeup of a city to determine what kind of food I would like to explore there. I grew up in LA, so we’re a melting pot of people from all around the world. In no particular order—Raffi’s in Glendale for amazing Persian food, Park’s BBQ for Korean BBQ and a few bottles of soju, Jitlada and Hollywood Thai for spicy Thai food, burgers at In-N-Out because you’re in LA and it’s a must, Nobu Malibu for lunch at some point for the scenery, and a walk around Abbott Kinney to visit the bars near the Venice sign.

Who else deserves some credit and recognition?
It’s tough to claim the credit for myself because it really takes a whole team of us every day to keep things running smoothly. It’s definitely a team effort, and everyone deserves recognition. I’m just lucky enough to represent our amazing group of people from time to time.

Website: https://www.viderela.com/

Instagram: https://www.instagram.com/viderela/

Image Credits
Tom Head shot image – Brooke Olsen
Cocktail Image / Rooftop image – Brooke Olsen
Food image – Roberto Amado-Catteneo