Mary Faybik

I've run the gamut in my career, working as a postpartum doula, in advertising and public relations, as a writer, and in revenue management for hospitality where I worked for Hilton and eventually became a Director of Revenue Management handling massive portfolios worth 80 to 100 million dollars. Most recently before going full-time with my business, I was handling socials and blogs while working in insurance continuing education. I always kept a full-time job while running my business, but I was always called back to it, and now I'm doing my business full-time. Oh My Nosh started 5 years ago when I was hanging out with girlfriends drinking martinis a week before Thanksgiving, and they told me I had to start this business based on the spreads I was making when entertaining. I didn't set out to intentionally start a business, but the reception I got along the way kept me going and helped me grow bigger and bigger. What began as traditional charcuterie boards has evolved into food styling, customized catering, concierge services featuring the best local Dallas specialties, and Oh My Nosh experiences where I teach tastings and pairings. I recently launched three new services and I'm very intentional about how I pair things - I've never in my life known a kiwi to go with a piece of salami. I'm a one-woman show who does everything from sourcing and making the food to ordering, delivering, and cutting the cheese, though I bring in people occasionally to help with deliveries or special events. My business is very seasonal, and during busy times like Thanksgiving I'll prep for 3 days and work from 5 a.m. until 10 p.m. I've had some incredible clients and events, including doing the Texas Children's Cancer Fund Party for 180 people where I got to showcase all of my styling and food together, and I've done engagement parties for the Kansas City Chiefs owners. I've been on Good Morning Texas and I'm going to be a State Fair of Texas judge for cookies and canning. My dad's an entrepreneur and I've watched him over 40 plus years of his business, so I've seen both how hard it is and the satisfaction of having something of your own.