From Foodspotting's inception in fall 2009 until we announced our angel funding last summer, we were a bootstrap operation through and through. So, when we announced that we raised $3 million in Series A funding in early January, it was nothing short of a dream come true. But who are these people who believe in Foodspotting so much that they invested in us? Meet Jay Jamison, venture partner at BlueRun Ventures, who advocated for us from the beginning and who made the funding possible. We sat Jay down for an old-fashioned Q+A and found out that food isn't only the best way to someone's heart, sometimes it leads to a great working partnership too...
Why did you invest in Foodspotting?
At BlueRun Ventures, we were immediately drawn in to Foodspotting, I suspect in large part for the same reasons that so many users are. We love food, and Foodspotting helps me enjoy my passion for food even more. I enjoy spotting food, and I love seeing the dishes others are submitting from all over the world.
In addition to loving Foodpsotting as users, we admire and respect the Foodspotting team—passionate professionals who are have such a great dedication to creating a vibrant, authentic brand.
Let's talk about dishes. You’re stuck on a desert island, and you only have ingredients to create three dishes for the rest of your life. What are they?Edamame, buffalo mozzarella and tomato salad, and grilled salmon with beurre blanc (a type of French butter sauce) topped with poached egg and asparagus…
Spill it - Favorite meals of all time?
I wish I’d had Foodspotting for each of my favorite meals. They are:
Gotham Bar & Grill in New York. I took my wife there on our first date.
Daniel in New York. On the evening of June 17, 1994—the day OJ Simpson led the LAPD on a low-speed pursuit in LA broadcast on TVs everywhere—my parents and I ate here. We had what I can only describe as the best meal I’ve ever tasted.
Il Mulino in Tokyo, Japan. On my 35th birthday, a group of close friends and I spent the day golfing and then rolled into a dinner at the Tokyo branch of Il Mulino. Best Italian restaurant I’ve ever been to.
Blue Ribbon in New York, c. 1994. After I finished college, I moved to New York to pursue a career as an actor. Much of this time, I was waiting tables. Open until 4am nightly, Blue Ribbon was the restaurant for restaurant professionals to go after their shifts. My brothers in arms from different restaurants and I had a blast rolling into Blue Ribbon at about 1:30 and staying until close.
This again shows why I think Foodspotting can be such a powerful brand—many of us can tie certain very fond experiences in our lives with the food we were eating at the time.
Last but not least, what are some key goals you have for Foodspotting this year?
Foodspotting is an application and community that we all love being a part of. If we continue to focus on continuing to extend that to more and more people in the same authentic, high quality way, then we will have achieved what I think our key goals are for 2011.