1h 17 min
Being Black in the Hospitality Industry - Part II What's On Tap - Industry Talk
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- Gastronomía
In our second episode in What’s On Tap’s “Black in the Hospitality Industry” series, we sit down with Kurtis Lott, Co-owner & Chief Operator of the four-location restaurant concept Cajun Boil & Bar (@cajunboilandbar), and Brian Jupiter (@chefjup) award-winning Executive Chef & Partner of two Chicago restaurants, Frontier (@frontierchicago) and Ina Mae Tavern (@inamaetavern). They both have been in the bar and restaurant industry since they were teenagers and share with us their unique experiences and perspectives on what it is like coming up “black in the hospitality industry.” We also discuss the challenges of having black-owned restaurants, the change they see happening in America, and they give some simple tips on what we can all do to make the world a better place. “Soul Food Sundays” anyone?
Chef Jupiter was named as a finalist for the James Beard Award Best Chef - Great Lakes and has been on multiple television shows and news channels including Cooking Channel’s America’s Best Bites, Check, Please!, NBC Chicago News, NBC’s 1st Look, Fox 32 Chicago News, WGN-TV News, and the Food Network. Frontier, known for their “whole animal experience” (including alligator!), was Chef’s first foray into restaurant ownership after having led many other kitchens. Ina Mae Tavern, named after Chef Jupiter’s great-grandmother, is a New Orleans-style concept inspired by recipes passed down through generations in his family.
Kurtis Lott is not only a successful restaurateur, but he’s also the first client of TappedIn (the restaurant marketing company that creates the What’s On Tap video podcast) that has been on the show. Kurtis is the Chief Operator & Co-owner of Cajun Boil & Bar - a Louisiana-inspired restaurant built around seafood boils, amazing sauce, and a lively atmosphere. They opened up four Chicagoland Cajun Boil & Bar locations (Oakbrook Terrace, Orland Park, Oak Park, and Joliet, IL) within one year! It has been amazing to see what he was able to accomplish in such a short period of time.
We had a great conversation with these two inspirational restaurateurs and we hope you enjoy it as well!
In our second episode in What’s On Tap’s “Black in the Hospitality Industry” series, we sit down with Kurtis Lott, Co-owner & Chief Operator of the four-location restaurant concept Cajun Boil & Bar (@cajunboilandbar), and Brian Jupiter (@chefjup) award-winning Executive Chef & Partner of two Chicago restaurants, Frontier (@frontierchicago) and Ina Mae Tavern (@inamaetavern). They both have been in the bar and restaurant industry since they were teenagers and share with us their unique experiences and perspectives on what it is like coming up “black in the hospitality industry.” We also discuss the challenges of having black-owned restaurants, the change they see happening in America, and they give some simple tips on what we can all do to make the world a better place. “Soul Food Sundays” anyone?
Chef Jupiter was named as a finalist for the James Beard Award Best Chef - Great Lakes and has been on multiple television shows and news channels including Cooking Channel’s America’s Best Bites, Check, Please!, NBC Chicago News, NBC’s 1st Look, Fox 32 Chicago News, WGN-TV News, and the Food Network. Frontier, known for their “whole animal experience” (including alligator!), was Chef’s first foray into restaurant ownership after having led many other kitchens. Ina Mae Tavern, named after Chef Jupiter’s great-grandmother, is a New Orleans-style concept inspired by recipes passed down through generations in his family.
Kurtis Lott is not only a successful restaurateur, but he’s also the first client of TappedIn (the restaurant marketing company that creates the What’s On Tap video podcast) that has been on the show. Kurtis is the Chief Operator & Co-owner of Cajun Boil & Bar - a Louisiana-inspired restaurant built around seafood boils, amazing sauce, and a lively atmosphere. They opened up four Chicagoland Cajun Boil & Bar locations (Oakbrook Terrace, Orland Park, Oak Park, and Joliet, IL) within one year! It has been amazing to see what he was able to accomplish in such a short period of time.
We had a great conversation with these two inspirational restaurateurs and we hope you enjoy it as well!
1h 17 min