Courtney Febbroriello’s Story

I am so excited to surprise you with our featured significant other for May. It’s none other than Courtney Febbroriello; co-owner of award winning Metro Bis restaurant in Simsbury, Connecticut and author of Wife of the Chef: The True Story of a Restaurant and Romance. Courtney gives us an honest account of what it’s like running a 64 seat Bistro with her husband (and co-owner) Chris Prosperi. She infuses her true to life stories of running the back of the house while her love is front and center, doing what he loves. She has won the National Association of Women Business Owners Award for the Connecticut Business Women of the Year. Let’s see how this part restauranteur, part significant other does it! Let’s hear it for Courtney!

Q: What were your first impressions when you first realized that by being with your restaurant man/woman, that you have become a part of the restaurant world?
I got sucked into the restaurant business very early on while in high school but I didn’t realize it would be a permanent career for me until my husband decided to open his own restaurant. I knew I was in for an untraditional lifestyle filled with long but rewarding hours. I understood that I would be challenged physically and emotionally each day while dealing with customers, employees, and suppliers. I still look forward to the events of each lunch and dinner with a sense of accomplishment.

Q. When did you know that you had what it took, within the parameters of his/her career, to find success in your relationship?
Giving up each of the holidays can be a struggle in the beginning but you learn to celebrate during other times. You know when you are working New Year’s Eve (again) and it’s just another busy night, that you are where you belong. When you begin to treat Tuesdays like your weekend and you let go of all the little things, it is easy to find success in a restaurant relationship.

Q. What is the BEST part of being married to someone in the restaurant industry?
A. The best part of being married into the restaurant industry is undoubtedly the food. I always, always eat well no matter where I am or what I am doing. There’s also something wildly fantastic about not having to be stuck in the 9 to 5 rut. Each day is completely different, the food changes with the seasons, and you have to try hard to be bored.

Q.How do you handle the holidays knowing you are both going to be so busy at work?
A. Holidays aren’t all they’re cracked up to be; many are filled with stress and unmet expectations. Over the years I’ve come to realize that the day after the holiday is usually better than the day itself and that we seem to put a lot of unnecessary pressure on ourselves. We spend the holidays together: healthy, happy, and working.

Q. How has achieving acclaim and success, within the restaurant industry, changed your relationship?
Our relationship has become more careful, deliberate, and respectful over the years. We have a clear understanding of the volume of work we each produce on a weekly basis and trust each other completely. With more success and greater commitments, we have given each other the space to thrive and the support to get through another day.