I’ve been cooking professionally for 15 years, and I’ve been lucky enough to have seen so many things in kitchens. I’ve been a sous chef for a successful, high-volume upscale Italian restaurant in Las Vegas that would serve up to 1,000 people a day, and I’ve run a food and beverage program at a four-star hotel as a director of food and beverage. Those kinds of experiences help me with the difference in size between Stock Hill and places like Bluestem or Alex of Wynn Las Vegas. The style of a modern steakhouse is a collective mix of upscale high volume and the creativity of ultra-high end restaurants.
Alan Gaylin (owner, Bread & Butter Concepts) and I had numerous conversations and he emphasized so many things that I was looking for in an executive chef position. He was gracious in answering all of my critical questions about his company and the way Stock Hill would be running. It was easy for me to pick Stock Hill if I was going to stay in Kansas City. Staying here was easy for me—I have close friends that live here, it’s my hometown and I just really enjoy living here.
Every chef that I’ve worked for has had an impact on my life. But I worked with Colby and Megan Garrelts (of Rye and Bluestem) three times in my career and they have always treated me like family, all while influencing my style in cooking and in management.
The South Plaza is a great area and there are a lot of great places surrounding our restaurant. We’re going to provide an outstanding upscale dining experience for many people who don’t want to deal with the hassles of Downtown but still want to go out somewhere central in the Kansas City metro area.
Be patient. There’s no age or amount of time that says you have to become a chef. Don’t work in kitchens that are supervised by non-chefs. Work for real chefs. Don’t make money a priority. Manage your finances and don’t go out drinking every night. Work harder than anyone else and constantly study our industry when you’re not at work. Act and dress like a professional, don’t be drawn in by the “Pirate Ship” mentality that some kitchens demonstrate with their casual approach to cooking. Stay away from being tacky and one day you’ll find you have great experience rather than a lot of experience. More opportunities will be available around the world because of that focus.
We have an awesome list of steaks that are all great. We haven’t invented anything new, we’re just not allowing ourselves to stay confined in certain boundaries. Every dish is wholesome and has soul but some are more creative and unique as well. That’s the beauty of our restaurant, whether you are a traditional eater or someone that seeks an adventure, we’ve got something for you.