Today we’d like to introduce you to Viviana Reyes Climaco.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I was born and raised in Puebla, Mexico, with roots in both Puebla and Oaxaca through my parents. I grew up surrounded by rich food traditions and the idea that food always brings family together. I later moved to the United States and, over time, found my way into the restaurant industry.
Tropicale started as my brother Alfredo’s dream. From the beginning, I fell in love with that space and slowly became more involved, especially in the kitchen. After he passed away, I eventually became a co-owner with my business partner. Today, we’re continuing that dream while also creating our own path.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It definitely hasn’t been a smooth road. Tropicale opened during the pandemic, which was already a huge challenge for any restaurant. Then we lost my brother, and continuing the project took on a completely different meaning.
We’ve also had difficult seasons, changes, and many moments where we had to learn as we went. But every challenge has taught us something and made us stronger and more intentional about what we want to build.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
My work is mainly in the kitchen, but I’m also very involved in the creative side and the growth of the business. I love connecting food with our roots and creating a space where people feel welcome.
What I’m most proud of is that Tropicale has become more than just a restaurant. To us, it represents family, culture, and community. I think what sets us apart is ours famous piña colada and that we put a lot of heart into what we do, while always looking for ways to learn, improve, and grow.
Can you talk to us about how you think about risk?
I wouldn’t say I’m someone who takes risks just for the sake of taking them. I think about what I could lose, but I also ask myself what I could gain if I try.
Moving to the United States, entering the restaurant industry, and opening Tropicale during the pandemic were all major risks for me. Later, choosing to continue the project and take it into a new chapter was another one.
I don’t think taking a risk means you aren’t afraid. It means believing in something enough to try, while also being realistic and understanding that a dream has to become a sustainable business in order to grow.
Contact Info:
- Website: Ihttps://www.tropicale.co/
- Instagram: @Drinktropicale
- Facebook: Tropicale
