EP #16: Savoring Southern Cajun Delights with Tom Gillispie's Culinary Journey in Colorado Springs

What makes Tom Gillispie with Po’ Brothers LLC a good neighbor? 

Tom Gillispie’s journey from a teenager flipping burgers in a small-town restaurant to co-founding Po’ Brothers LLC is a testament to passion and dedication. On this episode of the Good Neighbor Podcast, we sit down with Tom, the culinary force behind one of Colorado Springs’ favorite Southern Cajun food trucks. Learn how Tom's experiences in the Army and at the Culinary Institute of America shaped his approach to cooking and inspired him to share the rich flavors of jambalaya, gumbo, and po'boys with a growing community of food enthusiasts. His story isn't just about food; it's about creating moments of joy and bringing people together over authentic Cajun dishes.

Tom also sheds light on the often misunderstood world of food trucks, highlighting their vital role in enhancing the local culinary landscape. He shares his philosophy of staying rooted in one location, allowing him to foster connections with his diverse customer base and maintain the quality and passion in every dish. With a mix of traditional Southern recipes and a strategic presence on platforms like DoorDash and Google, Tom attracts an eclectic mix of patrons—each with their own unique appreciation for Cajun flavors. This episode is a heartwarming exploration of how food and community intersect, promising to leave you hungry for both conversation and a taste of Tom's mouthwatering creations.

To learn more about Po’ Brothers LLC go to: 

https://po-brothers.com/

Po’ Brothers LLC

719-650-0770

Episode Transcript

Speaker 1 (00:00):
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, Tony Hills.

Speaker 2 (00:12):
Welcome to the Good Neighbor Podcast.
Are you looking for a greatSouthern Cajun cuisine
restaurant?
One might be closer than youthink.
Today I have the pleasure ofintroducing our good neighbor
Tom Gillespie of Poe BrothersLLC.
Tom, how's it going?

Speaker 3 (00:30):
Not bad Just hanging out on this Monday.

Speaker 2 (00:34):
Awesome, awesome, awesome.
Hey, we're excited to have youon the show and learn about you
and your business.
Tell us about your company.

Speaker 3 (00:43):
Well, poe Brothers, I'm serving Southern southern
cajun cuisine out of this foodtruck.
Uh, I built a full kitchen anda car hauler so I'm set up in
one location at 18 20 60s plat,colorado springs.
I am on google for location andhours.
Uh, I serve anything fromjambalaya, gumbo, etouffee,

(01:07):
po'boys and fried baskets andhave some sides to accompany,
like red beans and rice, mac andcheese, dirty rice, collard
greens when my wife helps mepick them anyway.
So I'm usually open Tuesdaythrough Saturday, 12 to 7.
Lately I've been trying to opena little bit more so you might
catch me on a Sunday or Monday.

Speaker 2 (01:29):
Awesome, awesome, awesome.
How did you get into thisbusiness?

Speaker 3 (01:35):
Well, I've been cooking since I was about 16
years old, I guess.
I started cooking in a smallfamily restaurant and it was an
open kitchen to the dining roomand a small town, so local
people got to see me cooking.
I was working the charbroilerand the recognition and people

(01:55):
tasting the food that you cookedand giving you feedback right
after was just instantsatisfaction.
So I've dabbled in many fieldsbut always turned back to
cooking, was a cook in the armyand then I went to culinary
school, afterwards to culinaryinstitute of america in Hyde
Park, new York, and I justcooking in the Army.

(02:17):
We here at Fort Carson we hadsoul food Thursdays and I
started to learn the historyabout southern cuisine and put
it together in culinary schooland really didn't look back

(02:41):
started cooking for differentretirement communities I was a
chef for different ones here intown and met up with a guy I
like to call my brother, reggie,and we had the same style and
we just clicked and cooked forprobably the past 15 years
together.
So about five years ago Istarted Poe Brothers just

(03:04):
because it made us laugh and itfit into our lives.
Uh, you know, we were cooks.
You're not looking for richesand fame you're looking for to
serve people and just give themgood food and have a good time
and bring people together that'sawesome, awesome.

Speaker 2 (03:21):
So what are myths or misconceptions in your industry?

Speaker 3 (03:27):
uh well, food trucks for one.
Uh, you know, I try travelingaround.
In the beginning people alwayssay you should go here, go there
.
I like sitting right here.
I get to cook more.
When I was moving around I hadother people cooking.
I wasn't cooking as much andthe passion was not there, so
when I sat.

(03:47):
Still, I've had a lot of funhere for the past five years and
so I'm looking to do some stuffthis year.
But you know, food trucks, Ithink, are more sought after in
this town just because there'slove put into the food.
Small businesses in this town,small mom-and-pop restaurants

(04:08):
everybody cares about whatthey're putting out, they care
about the customers that arecoming in.
So I think those misconceptionsare starting to be changed with
just the passion you see in thefood scene here in town.

Speaker 2 (04:21):
Okay, okay.
Who are your target customersand how do you attract them?

Speaker 3 (04:26):
Really okay.
Who are your target customersand how do you attract them?
Really, everybody.
That's probably my favoritepart about this.
I get everybody at my windowand it just makes me smile every
day, because some people comeup and you don't expect them to
maybe appreciate this type ofcuisine I'm serving, but they
end up ordering the cool littlestuff on the menu, getting my

(04:48):
pork cracklings or whatever, orjust coming straight at Gator,
whether it's their first time orthey just haven't had it for a
while, and so, yeah, it's justamazing, awesome.
Sorry about that I forgot thesecond part of the question.

(05:10):
I guess the way I tracked them.
I'm on DoorDash.
I haven't done much socialmedia but Google does really
well for me.
People search a lot forSouthern Cajun.
I've been getting a lot ofrequests for boudin balls.
So word of mouth is my name inmy game.
I try to stay hidden and whenpeople come here they've wanted

(05:33):
to come here or heard about mehidden.
And when people come here,they've wanted to come here or
heard about me and uh, um, Idon't know, five years I I'm
starting to see the, you knowthe payoff and the dedication uh
taking place.

Speaker 2 (05:45):
so okay, outside of work, what do you do for fun?

Speaker 3 (05:55):
Well, I have six kids Right now.
I've got a senior and afreshman.
So my senior just finished uphis football season.
That was a big focus of thislast year for me.
He's got a few offers to playin college and I'm really
looking forward to see what hecan do.
He's put a lot of hard work inso it's been a lot of fun just
watching him grow and succeed inwhat he's trying to do.

(06:19):
Then my freshman basketballfootball track.
He's just trying to competewith his brothers.
We have six kids all together,so he's the last one coming up.
He's got a lot to prove, Ithink.
So, other than that, I just dowoodworking as a hobby and then

(06:40):
help my wife with herup-and-coming business.
So she's got a growth shed inthe backyard and she grows
succulents and houseplants anddifferent things.
So this last year we've justhad a lot of fun as a family and
trying to get everybody to growin their own space.

Speaker 2 (07:00):
Okay, okay, let's switch gears a little bit.
Can you describe a hardship orlife challenge you overcame, how
it made you stronger and whatcomes to mind?

Speaker 3 (07:13):
Well, that's touchy.
So this last year we did loseour oldest daughter of six.
She helped me on the truck alot and thereafter my S and
brothers came back to support meand about a month after he came
back he passed away.
So this last year, you know,I've stepped back a lot, focused

(07:36):
on what really matters and, youknow, spreading flavor and love
and family and food happens tobring all that together.
So that's how I'm overcoming myhardships is just cooking,
having fun and hoping peopleenjoy what I'm putting out.

Speaker 2 (08:00):
Awesome, awesome, awesome.
So, Tom, tell our listeners onething they should remember
about Pro Brothers LLC.

Speaker 3 (08:13):
It's what's good today.
You know, every day somethingmakes me smile, so if you're
looking for something good, comecheck out what's good today.

Speaker 2 (08:27):
And how can our listeners learn more about Poe
Brothers LLC?

Speaker 3 (08:33):
I am trying to work on my website so you can check
out po po-brotherscom.
I've done some work on thereand plan to do some more, and
I've got a lot of help fromfriends and family coming
through.
That's how I've stayed openthis long.
It's just me cooking and familysupporting the heck out of me.
So, yeah, just check us out atpo dash brotherscom.

(08:57):
You can order pick up deliveryfrom their uh schedule orders.
Check out my catering.
Uh, I'm trying to focus alittle bit more on that.
So I appreciate the orders thathave been coming through on my
catering.
So, um, yeah, just look forwardto feeding people, Thank you.

Speaker 2 (09:15):
That's awesome, awesome.
Well, tom, I really appreciateyou being on the show.

Speaker 3 (09:21):
We wish you and your business the best moving forward
.

Speaker 1 (09:29):
Thank you very much.
Thank you for listening to theGood Neighbor Podcast.
To nominate your favorite localbusinesses to be featured on
the show, go tognpcoloradospringscom.
That's gnpcoloradospringscom,or call 719-679-4720.