Doughboy invites people to taste his food, craving follows

All Chris Fryison asks is for you to try his food once. That’s all it should take.

Fryison, who is better known as “Doughboy,” has been preparing and experimenting with food all his life. After cooking at home and operating a catering service, he opened a location last year and has seen his business boom.

His specialty is Spaghedough, spaghetti made with ground turkey as well as Italian sausage instead of beef or pork. Doughboy said it has become “world-famous” and is the cornerstone of his business.

“I’ve kind of perfected it over the years. Once you have it the first time, you get real familiar,” he told the Suburban Marquee. “It brings back nostalgic feelings of spaghetti that your mom or grandma made.”

Doughboy also has created a vegan option he calls Veggiedough, made with fresh vegetables. He also serves jerk-fried and grilled seafood, fried chicken and fish, jerk salad and vegetarian salads.

“A little something for everybody,” Doughboy said.

His business bears his name, Doughboy’s Chicago. He said he has received some exposure in recent years and decided his nickname was the best way to brand his business.

The company Facebook page provides a clear message on what Doughboy’s is all about: “We look to serve our Chicagoland area and other locations with quality dishes and combos that are made with love and therapeutic to the soul!” it states. “Our story has been paved with love, prayer, sweat, tears, resiliency, and supreme effort!!! And of course with the support from our customers!!! We thank you for the wonderful ride!!!”

His company started in part because of a boost from the Neighborhood Opportunity Fund, which provided him with $100,143.75 in 2018.

In April 2020, he opened a brick and mortar location at 352 E. 71st St. It’s the fulfillment of a lifelong dream, and his wife Nicole has been at his side as he has worked to reach his goal.

He worked for DeVry University for 15 years but was involved with food as well, operating a business called Popup Dropoff. Then he decided to turn his focus to the food industry full-time.

“We started out just doing deliveries and got so big we had to invest in brick and mortar,” Doughboy said.

He said the proof of any food business is in the taste. Doughboy is confident that people will like what they find at his business.

“We would definitely invite people to take a look at Doughboy’s Chicago and take an opportunity to try our food,” he said. “We make it real convenient for our customers. Once you get an opportunity to taste our food, you’ll definitely find a new craving.”

The business is open from 11 a.m. to 8 p.m. Thursday through Saturday and from noon to 6 p.m. Sunday. It is a cashless location. All food delivery services are available.

For more information, visit the website at www.doughboyschicago.com.