Today we’d like to introduce you to Amauri Bey.
Hi Amauri, thanks for sharing your story with us. To start, you could tell our readers some of your backstory.
Meet Amauri Yousef Bey (Chef Ace). To be an artist is what I’ve always wanted. I’m a writer and a performer of poetry and music. So, when I began my career, I also wanted it to be artistic. That’s what led me to pursue and obtain my degree in culinary arts. I knew that the world of culinary arts would be a respected profession where I could be my true artistic self. I’ve been cooking now for 16 years. In the past, I’ve been a chef for one of the nation’s oldest and most successful professional baseball clubs, the St. Louis Cardinals, and I’ve worked for the Hyatt Hotels in Missouri. I’ve traveled to work at resorts such as the Round Island Resort on Mackinac Island in Michigan and also for lodges like the Stone Water Cove in Missouri. Working for Sodexo as the Executive Chef of the nation’s first degree-granting HBCU, Lincoln University in Missouri. I’ve opened kitchens at numerous restaurants throughout the St. Louis Metro area, such as Luna Lounge and IP 54 Bar & Grill. I have also prepared private meals for prestigious individuals nationwide.
Please talk to us about the challenges and lessons you’ve learned. Looking back, has it been easy or smooth in retrospect?
It’s been smooth sailing ever since I decided to work for myself. Investing in myself has been so rewarding.
I appreciate you sharing that. What else should we know about what you do?
Meet Amauri Yousef Bey (Chef Ace). To be an artist is what I’ve always wanted. I’m a writer and a performer of poetry and music. So, when I began my career, I also wanted it to be artistic. That’s what led me to pursue and obtain my degree in culinary arts. I knew that the world of culinary arts would be a respected profession where I could be my true artistic self. I’ve been cooking now for 16 years. In the past, I’ve been a chef for one of the nation’s oldest and most successful professional baseball clubs, the St. Louis Cardinals, and I’ve worked for the Hyatt Hotels in Missouri. I’ve traveled to work at resorts such as the Round Island Resort on Mackinac Island in Michigan and also for lodges like the Stone Water Cove in Missouri. Working for Sodexo as the Executive Chef of the nation’s first degree-granting HBCU, Lincoln University in Missouri. I’ve opened kitchens at numerous restaurants throughout the St. Louis Metro area, such as Luna Lounge and IP 54 Bar & Grill. I have also prepared private meals for prestigious individuals nationwide.
Do you have any advice for those just starting?
The only advice I could give anyone is to believe in yourself and not take no for an answer as it pertains to anything you desire. You create your destiny through thinking, speaking, and acting.
Contact Info:
- Website: Supremechefconcepts.com
- Instagram: Cheface11
- Facebook: Yousef Bey
- Youtube: https://youtube.com/@ChefAceTheIcon
- Other: https://vinepair.com/the-cook-book-by-beaujolais/
