Mixing Policy and Entrepreneurship: A Recipe for Success

Before he finished his MPA in 2011, Jonny Hunter had already founded the Underground Food Collective, a loose collection of like-minded foodies who ran a catering company that specialized in menus relying on organic produce and regional sourcing. He opened the Underground Kitchen in fall 2010, perfecting what reviewers called “an exciting, coherent menu that veered between house-butchered and -cured meats and a vegecentric approach that felt entirely fresh.” Less than a year later, the restaurant was destroyed by fire, and Jonny and his friends have had to re-invent their work. Jonny describes how his policy degree has helped him overcome these obstacles and succeed as an entrepreneur.

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