La Baracca needs your help

Hello, my name is Michael Demeo. I am the chef/proprietor of La Baracca, Italian restaurant in truth or consequences New Mexico. I came out to New Mexico from East Coast over two years ago to work for Turner enterprises at the restaurant in their hotel here and out on their ranches. Food operations ceased when the restrictions during the pandemic started.

I lost my job as a result and was not sure entirely what I was going to do with myself. Another popular restaurant in town closed and the owner made me an offer on the equipment and I moved in to run a food service/restaurant operation by myself. I have been in here operating for the better part of the year now.

I have been working to provide the best quality food, service and experience in the area. I have been working on building a following in town with the community and have many things in mind for the restaurant operation as I can afford to develop it.

A slew of reviews put up on yelp and my Facebook page and commentary on my Facebook page reflect some of my efforts. The community has been wonderful here and many have been very supportive.

The only things I’ve been struggling with is getting the equipment in the building paid off and having the resources to open up for indoor dining. I desperately need to open up for some indoor dining at some point as I only have two tables out front of the restaurant at the moment available for seating. I’m not trying to get rich quick.. I’m trying to make a home here.

I have committed myself 110% to the business and growing in the community here. If there’s any way folks can help me with these obstacles, it would be greatly appreciate. If anyone would like to talk with me with any questions or ideas please don’t hesitate to email me!!

I’m a 42-year-old chef, never married and no kids. The only obligations I have are for the business. I have developed a wide range of skills over the last 20 years. My experience has been extremely versatile with most of its roots in fine dining. I have been both a personal and private chef.

I have had my own catering. I have worked in both high-volume and mom and pop establishments and even a few years in commercial food production. I love to entertain and arrange settings for holidays and special occasions. The kind of food and services I want to provide here are not available anywhere else in the area.

Whether it is a big party I’m organizing or staging a cozy, romantic dinner for two, I’m doing the only thing I love doing and the only thing I really know how to do. In most situations, I’ve worked in or run a scratch kitchen. I always put quality before quantity and endeavoring to give my guests the best possible experience I can is always the main objective.