Today we’d like to introduce you to Kevin Shed
Hi Kevin, please kick things off for us with an introduction to yourself and your story.
Cooking and Owning a restaurant was not so much in the forecast growing up yes I’ve been business savvy with entrepreneur mindset such as real estate Etc but we’re here now. After Graduating High School in St.Louis MO I took a leap and gambled on myself by Moving to New York City Chasing and Connecting the Dots as an Aspiring Hip Hop Artist With so Much Potential. I’ve made major connection, several Important Label Meetings and performing at great Venues in front of many people from High school tours to late night SOB showcases but the downer is all shows were not paid and many things I were doing for the look to keep connecting the dots that leads to more But the Bills didn’t stop Living on the Westside of Harlem In Upper Manhattan so I had to grab another hustle which was a Job Working in the kitchen. It started in the back of the house and 2 weeks in a had a chef approach me like hey your a hard worker can you come up here let me train you show you what I know on the line where the action was and next thing you knew I was preparing dishes I never knew I would. Then slowly becoming a snowball effect with learning day in and day out then as I apply for new positions it’s coming with more experience and more nicer establishments from SOHO to meat packing district to kitchens in Brooklyn NYC now I’m the guy that learned so much from nothing with so much experience. After a while I still was doing music felt like I hit a brick wall of stand still needed a fresh start and drive so I moved to Los Angeles to further pursue music endeavors not so much cooking in LA for me but a lot of eating. Now as a young kid the drive has always been there the entrepreneurship so I always knew as a Business person I can still be the business man I always wanted to be so I said eventually with experience I may open up my own restaurant and 3 years later I visited my home town of STL knew I had a heads start with experience and drive to make it happen especially in a smaller city. So I came up with the concept out pin to pad out the business man hat on and created this very nice establishment called Wine Down Cafe literally from nothing. The biggest lesson is yes I’ve worked with chefs that published books screamed in kitchens throwing pots and pans and wanted to quit but all along it was building character for me to be great and use a tool to make something special out of. Now your looking a at a guy who feels he can open a new restaurant new concept in any city and make it work. I do not know it all I’m learning still everyday but when it’s time to attack and create something special I’m the Guy
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?
Many Struggles come with anything for me it was just trying to navigate and make people adapt to what it is you offer and the type of space your creating and hopefully it’s for you as a consumer. Some may understand some may not and that’s the challenge I want what’s for Us vs people coming and wanting us to be something we’re not.
As you know, we’re big fans of Wine Down Cafè . For our readers who might not be as familiar what can you tell them about the brand?
Restaurant/Wine Bar
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I can see myself still being creative and possibly moving more into real estate and far as culinary staying on the search of a great team but more so possibly leaning towards a great takeout concept I have brewing
Contact Info:
- Website: https://www.Winedownstl.com
- Instagram: Winedowncafe
- Facebook: Winedowncafestl
