What does it mean to Go Big? For some, it’s about chasing massive success. For others, it’s about boldly pursuing a vision, taking risks, and creating something that leaves a lasting impact. That’s exactly what Neal Wavra has done in the world of hospitality.
Neal’s journey wasn’t a straight path to restaurant ownership. He grew up in Chicago, where food was more than just a meal—it was a centerpiece of connection, family, and tradition. From an early age, he saw how a simple meal could bring people together, foster relationships, and create shared experiences. That understanding stayed with him, even as he pursued a career in government policy. But something was missing.
Leaving Stability to Go Big
Many people spend their lives working in careers they tolerate, never making the leap to follow their passion. Neal wasn’t one of them. Sitting in a government office, looking out over Washington, D.C., he realized he wasn’t where he was meant to be. His passion was elsewhere—in the kitchen, at the table, in the act of serving and connecting people through food and hospitality.
That realization led him to culinary school, then to some of the most renowned restaurants in the world. He trained under Charlie Trotter, one of the most celebrated chefs in America, and helped launch the farm-to-table movement at the legendary Blackberry Farm in Tennessee. Every experience reinforced his belief that food wasn’t just about eating—it was about creating moments, building community, and telling a story.
Taking the Leap: The Birth of Field & Main
After years of refining his craft, Neal and his wife took the biggest leap yet—opening their own restaurant. In 2016, they launched Field & Main in Marshall, Virginia, a small town nestled at the foothills of the Blue Ridge Mountains. Their goal wasn’t just to open a great restaurant, but to build something bigger—a place where people could gather, share meaningful experiences, and celebrate local farmers, artisans, and winemakers.
But success isn’t just about having a great vision—it’s about adapting when challenges arise. When COVID hit, the restaurant industry was devastated. Many businesses didn’t survive. Neal could have accepted defeat, but instead, he went bigger. He innovated, shifting his focus to new ways of serving his guests—from outdoor dining innovations to online wine tastings and community-building experiences.
Through it all, Neal remained committed to his mission: connecting people through food, drink, and hospitality.
What’s Next: Expanding the Vision
Today, Neal is continuing to Go Big, expanding his impact beyond Field & Main. Through Fable Hospitality Group, he’s taking his passion for farm-to-table dining and applying it on a larger scale, helping shape the future of Virginia’s growing wine industry and revitalizing historic businesses like the Red Truck Bakery. His work is proving that hospitality isn’t just about serving meals—it’s about creating culture, shaping communities, and preserving traditions in new and exciting ways.
The Lesson: Go Big With Your Passion
Neal’s story is a powerful reminder that Going Big isn’t about having everything figured out—it’s about taking the leap anyway. It’s about finding what you love, what excites you, and what gives you purpose, and then pursuing it with everything you have. It’s about embracing challenges, staying adaptable, and never settling for less than what truly inspires you.
So, what’s your version of Going Big? Maybe it’s launching a business, taking a creative risk, or stepping out of your comfort zone to chase what truly excites you. Whatever it is, don’t wait for the perfect moment. Start now. Take the leap. Go Big.
