July 20, 2025 • 25 mins
In this flavorful episode of Que Pasa Boston, host Gabriela Salas welcomes Chef Alex Pineda, the visionary Colombian-American chef who has taken the North Shore by storm with his groundbreaking restaurant Que Mas in Beverly, Massachusetts. Following in the footsteps of his renowned chef father while forging his own culinary path, Chef Pineda shares his journey of elevating Latin cuisine to unprecedented heights.
From growing up surrounded by the aromas and traditions of Colombian cooking to opening his own restaurant that’s redefining how New England experiences Latin flavors, Chef Pineda reveals the passion, innovation, and cultural pride that drives every dish at Que Mas. This conversation explores the intersection of heritage and creativity in modern gastronomy.
Key topics include:
• How family culinary traditions shaped his innovative approach to Latin cuisine
• The challenges and triumphs of opening a restaurant in Beverly’s competitive market
• Techniques for elevating traditional Colombian dishes with contemporary presentation
• Building a restaurant culture that honors heritage while embracing innovation
• The importance of authentic ingredients in creating exceptional Latin dining experiences
• Strategies for introducing North Shore diners to evolved Colombian gastronomy
Chef Pineda’s story exemplifies how second-generation Latino entrepreneurs honor their roots while pushing boundaries. His insights offer valuable lessons for aspiring chefs, restaurant owners, and anyone passionate about the evolution of Latin cuisine in America.
Whether you’re a food enthusiast, aspiring restaurateur, or simply curious about the future of Latin gastronomy, this episode serves up inspiration and practical wisdom that will leave you craving more.
#ChefAlexPineda #QueMasRestaurant #ColombianCuisine #BeverlyMA #LatinFood #CulinaryInnovation #RestaurantOwner #QuePassaBoston #ColombianChef #HeritageFood #NorthShoreDining #LatinoEntrepreneur #FamilyCulinaryLegacy #ContemporaryLatin #Gastronomy #CulinaryArts #FoodBusiness #RestaurantLife #LatinGastronomy #FoodInnovation
Del Legado a la Innovación: La Revolución Culinaria del Chef Alex Pineda en Que Mas
En este sabroso episodio de Que Pasa Boston, la presentadora Gabriela Salas recibe al Chef Alex Pineda, el visionario chef colombo-americano que ha conquistado el North Shore con su innovador restaurante Que Mas en Beverly, Massachusetts. Siguiendo los pasos de su reconocido padre chef mientras forja su propio camino culinario, el Chef Pineda comparte su viaje de elevar la cocina latina a alturas sin precedentes.
Desde crecer rodeado de los aromas y tradiciones de la cocina colombiana hasta abrir su propio restaurante que está redefiniendo cómo Nueva Inglaterra experimenta los sabores latinos, el Chef Pineda revela la pasión, innovación y orgullo cultural que impulsa cada plato en Que Mas. Esta conversación explora la intersección entre herencia y creatividad en la gastronomía moderna.
Temas clave incluyen:
• Cómo las tradiciones culinarias familiares moldearon su enfoque innovador de la cocina latina
• Los desafíos y triunfos de abrir un restaurante en el competitivo mercado de Beverly
• Técnicas para elevar platos colombianos tradicionales con presentación contemporánea
• Construir una cultura restaurantera que honra la herencia mientras abraza la innovación
• La importancia de ingredientes auténticos en crear experiencias gastronómicas latinas excepcionales
• Estrategias para introducir a los comensales del North Shore a la gastronomía colombiana evolucionada
La historia del Chef Pineda ejemplifica cómo los emprendedores latinos de segunda generación honran sus raíces mientras empujan fronteras. Sus perspectivas ofrecen lecciones valiosas para aspirantes a chefs, propietarios de restaurantes y cualquiera apasionado por la evolución de la cocina
From growing up surrounded by the aromas and traditions of Colombian cooking to opening his own restaurant that’s redefining how New England experiences Latin flavors, Chef Pineda reveals the passion, innovation, and cultural pride that drives every dish at Que Mas. This conversation explores the intersection of heritage and creativity in modern gastronomy.
Key topics include:
• How family culinary traditions shaped his innovative approach to Latin cuisine
• The challenges and triumphs of opening a restaurant in Beverly’s competitive market
• Techniques for elevating traditional Colombian dishes with contemporary presentation
• Building a restaurant culture that honors heritage while embracing innovation
• The importance of authentic ingredients in creating exceptional Latin dining experiences
• Strategies for introducing North Shore diners to evolved Colombian gastronomy
Chef Pineda’s story exemplifies how second-generation Latino entrepreneurs honor their roots while pushing boundaries. His insights offer valuable lessons for aspiring chefs, restaurant owners, and anyone passionate about the evolution of Latin cuisine in America.
Whether you’re a food enthusiast, aspiring restaurateur, or simply curious about the future of Latin gastronomy, this episode serves up inspiration and practical wisdom that will leave you craving more.
#ChefAlexPineda #QueMasRestaurant #ColombianCuisine #BeverlyMA #LatinFood #CulinaryInnovation #RestaurantOwner #QuePassaBoston #ColombianChef #HeritageFood #NorthShoreDining #LatinoEntrepreneur #FamilyCulinaryLegacy #ContemporaryLatin #Gastronomy #CulinaryArts #FoodBusiness #RestaurantLife #LatinGastronomy #FoodInnovation
Del Legado a la Innovación: La Revolución Culinaria del Chef Alex Pineda en Que Mas
En este sabroso episodio de Que Pasa Boston, la presentadora Gabriela Salas recibe al Chef Alex Pineda, el visionario chef colombo-americano que ha conquistado el North Shore con su innovador restaurante Que Mas en Beverly, Massachusetts. Siguiendo los pasos de su reconocido padre chef mientras forja su propio camino culinario, el Chef Pineda comparte su viaje de elevar la cocina latina a alturas sin precedentes.
Desde crecer rodeado de los aromas y tradiciones de la cocina colombiana hasta abrir su propio restaurante que está redefiniendo cómo Nueva Inglaterra experimenta los sabores latinos, el Chef Pineda revela la pasión, innovación y orgullo cultural que impulsa cada plato en Que Mas. Esta conversación explora la intersección entre herencia y creatividad en la gastronomía moderna.
Temas clave incluyen:
• Cómo las tradiciones culinarias familiares moldearon su enfoque innovador de la cocina latina
• Los desafíos y triunfos de abrir un restaurante en el competitivo mercado de Beverly
• Técnicas para elevar platos colombianos tradicionales con presentación contemporánea
• Construir una cultura restaurantera que honra la herencia mientras abraza la innovación
• La importancia de ingredientes auténticos en crear experiencias gastronómicas latinas excepcionales
• Estrategias para introducir a los comensales del North Shore a la gastronomía colombiana evolucionada
La historia del Chef Pineda ejemplifica cómo los emprendedores latinos de segunda generación honran sus raíces mientras empujan fronteras. Sus perspectivas ofrecen lecciones valiosas para aspirantes a chefs, propietarios de restaurantes y cualquiera apasionado por la evolución de la cocina
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Buenosias Boston, Come ons thamos is tamos oidea and kepasa Boston.
Speaker 2 (00:06):
Good morning everybody.
Speaker 1 (00:07):
This is Gaby Salas and I'm bringing you today resources
and a lot of great information. But today we have
a special guest, Nastro and vitao Oi is Moyespeciale, Seyama,
Max Quatus super parki Essa menla cocina. I am so
(00:28):
excited Alex Pinetta, thank you so much for being here today.
Speaker 2 (00:32):
He brought us wakamle.
Speaker 1 (00:34):
He actually invited us and we were at his restaurant.
We actually enjoyed a lot of his great meals.
Speaker 2 (00:41):
And today I am bringing a lot of un.
Speaker 1 (00:43):
Inspiration and great stories to tell by Alex Pinetta and
his restaurant Kemas. So, Alex, tell me how did you
get into all these cuisine and and the eagerness of
opening your own restaurant, because this is not the first
(01:03):
time that you are the chef and a business owner. Yeah.
Speaker 3 (01:07):
No, it all started well, obviously with my mother, the
legendary Lydia Shire, who's the you know, the foundation of
what I love and represent. But being a part of
the culture at such a young age just really brought
me into it to love the passion behind making people
happy through food and experiences and art and just the
(01:28):
beauty of life. I think there's something so special about
having a beautiful meal that takes you back to a
memory or to a space that just brings you pure happiness.
Speaker 1 (01:37):
And what is your background? Because the meals that you cook,
they have a lot to do with your own upbringing
and with your memories, and especially when you come from.
Speaker 3 (01:49):
Absolutely so I'm fifty percent Irish and fifty percent Columbian,
but I'm definitely a little bit more tied to my
Latino side.
Speaker 4 (01:56):
My father is.
Speaker 3 (01:57):
From Meijo, not Baiza slash Mount Ato, but not by
when Khalida. You know, he came to this country as
an immigrant and fought his way, working two three jobs
and was always in the restaurant industry and met my
mother in the eighties and you know, continued to work
in the restaurants as a butcher, as a kitchen manager,
and you know, during the week, my mom was working,
(02:19):
so she was she was always gone Monday through through
Friday Saturday.
Speaker 4 (02:22):
And so I grew up in my dad's food.
Speaker 3 (02:23):
You know, soud Al's pigs years, pigs nose, Mondongo, So
a lot of that culture comes from that. And then
Sundays were just a really big day where my mother
would cook, but she would always love to experiment and
you know, pull recipes from from Asia, from the Middle East,
(02:44):
from India, from South America herself. So it was a
melting pot of food and cooking and love and music
and art and it's just it's, you know, really where
all my passion comes from.
Speaker 1 (02:54):
So, Alex, do you think that growing up with your
mom obviously that had a lot of influence in your decisions, right,
But I remember the story you were telling me that
you were trying to do something else because your parents
were like, okay.
Speaker 2 (03:10):
Try to go and figure out who you are first.
Speaker 1 (03:13):
Did you want to do something different or you knew
right away that you wanted to be a chef?
Speaker 3 (03:16):
You know, it's it's my my father always told me, please,
please me, you know, he pushed me away from it.
But you know, growing up with my mother and with
you know, Julia Child and Jody Adams and Barbara Lynch
and Jasper White and Todd English and Ming Sign all
these amazing chefs and just be immersed in the side
(03:40):
that it wasn't so much about them and their fame
and what they were doing. It was just at home, cooking, eating,
having a really really good time entertaining people, and the
love that my mother had and just watching her throughout
these years. It's just it brought me joy. I'm a
true entertainer. You know, my my Nikki's my ex wife
(04:01):
would call me a show pony. But you know it's
it's to me, it's just passion. You know, it's culture,
it's love, it's everything that I believe in. And I
just I just fell into it and I never turned back.
Speaker 1 (04:13):
So you mentioned a lot of names, and most of
those names are important women.
Speaker 2 (04:19):
What are women in your life like?
Speaker 1 (04:23):
Does that have a lot of influence also on your
choices on how you're running your business, what it's like
to be part of like a strong women's circle.
Speaker 3 (04:33):
Well, women rule the world. And for any man out
there that don't think that, you guys are out of
your mind. Without women, we've got nothing. And you know,
my mother, being seventy seven at this point, has never
said that she's tired, has never complained about how much
you work.
Speaker 4 (04:47):
She's still in the kitchen to this day.
Speaker 3 (04:49):
And you know, she was the breadwinner shoes, but she
did it with such a humble dance throughout her life
that no one could ever get mad at her. There
was nothing that she did wrong, whether it was wrong
or whether it wasn't the right the west, you know,
the best thing to do, but it was done with love.
And I think you know women have it's very important
(05:10):
to have women in the kitchen as well. You know,
there's there's a sensitivity, there's a touch that you know,
men just simply don't have, and it's you have to
understand it. But a lot of people don't believe it.
And that's what I'm here to change in some ways.
Speaker 2 (05:23):
So what is Alex all about?
Speaker 1 (05:25):
I mean you're talking about specific role models like your mom,
but what makes you so brilliant in the kitchen and
your personal life, like as a father? What it's like
a day in Alex's life.
Speaker 4 (05:40):
Well, it's definitely a little sleep. Two hours sleep, three
hours of sleep.
Speaker 3 (05:45):
I've been doing that for about Oh come on, now,
we don't we don't need to sleep.
Speaker 4 (05:48):
We sleep when we die.
Speaker 3 (05:50):
No, I've been sleeping probably three to four hours in
the past eighteen years of my life. I've always wanted
to be a father. You know he's Max's. You know something,
since I was eighteen, I've just I knew I wanted
to be at And I think there's something so beautiful
about being a dad. You know, you get to relive,
you know, have fun, be a kid, watch movies, go
down slides, jump in.
Speaker 4 (06:08):
The pool, and act like a goofball.
Speaker 3 (06:10):
And I think that's true to everything I do in life,
you know, I I I love to have fun. To me,
it's very important to to create an environment where people
want to be there. Regardless of how hard the job
is or regardless of how stressful the environment is. You
have to create this am viente that love and and
that's where it starts. You know. I love to sing,
(06:31):
I love to dance, I love to be goofy, I
love to eat.
Speaker 2 (06:35):
You know, it's.
Speaker 3 (06:39):
Disciplina see, and it's I always try to do the
right thing at the end of the day. And you know,
we all make mistakes and we we all learn from them.
But to me, I find I try to find beauty
in everything, and not literally everything in this world, but
things that are meant to be beautiful.
Speaker 4 (06:59):
I try to find and their beauty. I try to be.
Speaker 3 (07:03):
Embrace myself in that and and kind of learn from
it and see what I can take from it and
be inspired by it.
Speaker 4 (07:09):
And I think that's where I go.
Speaker 3 (07:10):
You know, I love beautiful materials and beautiful art and
beautiful places, and it's that's what it's there and meant
to be. And I think that that gives me energy,
that gives me love. And I think also the Latin culture,
and you know, that's that's where we are. We're in
a very passionate, loving culture where it's about food, it's
about music, it's about family, it's about friends. It's not
(07:32):
about the nicest thing someone has or you know, what
you can do or can't do. The happiest people are
the ones, you know, playing dominoes on the side of
the street, drink and just enjoying life. And that to me,
there's always food there, you know, and there's always happiness.
Speaker 1 (07:49):
And so there's one thing when you talk about enjoying
gathering and then culturally bonding, and I think what you're
talking about, if I'm understanding correct, is like there's ways
of bunding and food has a lot to do with that,
right because you're now enjoying with your taste and your sensus.
Now you're involving your ear because you're having conversations and
(08:10):
then at the same time you bring back memories and
then you're talking about you know what, you're Aalita used
to cook and exactly like people, I.
Speaker 3 (08:22):
Think it's it's art. You know, so is an art,
So isn't music. But to me, chefs cooking food and
being inspirational to others is just has just the impact
that you know, a movie will, or a song will,
or art will.
Speaker 4 (08:36):
And I think I can agree with you more in art.
Speaker 1 (08:41):
You showed me beautiful pieces of art in a restaurant.
Speaker 4 (08:44):
See tell me about that.
Speaker 3 (08:48):
So total museum. My mother's house. Those of you that
have been to Lydia Shire's house, you guys know it's
hard to walk. I can't believe my son survived this
long in that house. But it's without breaking things, just
surrounded with beautiful glass. And so my mother always and
(09:10):
as a kid, for Christmas and for my birthday, she
would always give me a piece of art. And obviously
back when I was my son's age, I could care
less about it. Or when I was, you know, eighteen,
I want to you know, PlayStation, but I always kept it,
you know, and I always. I always respected the quality
that you know, my mother would pass to me. And
what it was. Whether I understood it at that point
(09:31):
in time, who knows, but I collected it. And so
now the entire restaurant is curated with.
Speaker 1 (09:36):
You even have a piece of art that you actually
made yourself and that goes to a collection of twenty
five years. Twenty five years. Tell me about that collection,
like what does that mean and what is it? And
how people can come to the restaurant, Chano, you have
to listen to people. This restaurant is super cool, like
the ambience, the beauty of the restaurant itself. It has
(09:59):
a patio. But when you talk about art, like it
has a story. Every single corner has a story. And
these piece that you made has even more story than
the other one. So I think, so like that's my
personal view, right, So how did you collect these items?
Speaker 3 (10:15):
So the sardine wall, it's it's my mother started collecting
sardine cans about twenty five years ago. You know, we
grew up traveling a lot. Traveling was super super important
my family. During school vacations when everyone was going to
Disney World or Disneyland, I was going to Venice, I
was going to.
Speaker 4 (10:33):
Hongkongong with th I was no, and I was I'm
very blessed.
Speaker 3 (10:36):
I'm very humble to have had that upbringing, because I
think it also puts perspective on like how the rest
of the world lives and what people go through, and
you know, going to Columbia a lot, and it's you know,
going to different badrios and seeing things and understanding.
Speaker 4 (10:51):
That there's a whole other world.
Speaker 3 (10:52):
But so she would collect these sardine cans, whether it
be Istanbul, Korea, Japan, Austria, Australia.
Speaker 1 (11:01):
Traveling trying different sardines. They're closed, are open, like how
like you brought them.
Speaker 4 (11:06):
Closed closed, so they're all filled still.
Speaker 3 (11:09):
So that sardine wall probably has about one hundred and
twenty five to one hundred and eighty sardine cans, to
be honest, I don't even know. And people would give
them to her because they knew that she loved sardines.
And so just over the years we ended up with
you know, like ten milk rates of these sardine cans.
Speaker 4 (11:26):
Now you got to some exploded and.
Speaker 3 (11:28):
Popped and they smell horrific, and some stayed intact and
so I won. Two weeks before we open the restaurant,
I at three am, I was gluing the sardine cans
to this wall, I mean to this piece of cardboard
I guess would. And we put some plexiglass on it,
some lights in it. I put one of Max's toys
in there, some other little kind of things that be
(11:49):
homage to to Noah and I and we put it
up in the restaurant and it weighs probably like three
hundred pounds at this point, and it's all filled with sardines.
Because a lot of the art is on the front.
It's it's a really fun piece that well, I don't
think I'll ever be able to get it off that wall,
so it will be there forever.
Speaker 1 (12:05):
That's amazing, and we have to go and just check
out not the art only, but it's also a piece
of conversation. So what I'm thinking is like every time
that you go into somebody's home, like you're saying your
mom's like with.
Speaker 2 (12:18):
Art, but when you come there.
Speaker 1 (12:20):
What I loved about Gems was the experience of you
coming and greeting people, you being the face of it,
and when you visit a restaurant, I think that's what
you're looking for the experience and what made you create
that game mass experience with your partners because you have
people that work with you.
Speaker 3 (12:39):
So I have Annoy Ortega is Max's godfather, my best friend,
my business partner. We've been cooking together for god now,
almost fourteen years at this point. And you know he's
from sonoras in Aaloa, Mexico. Hey, Mexico, absolutely, And you know,
he was born in California and moved back to to
(13:00):
Mexico until he was in his high school ages. And
then he actually went to Alaska and lived in Alaska
in high school because his uncle over there and it's
a famous they have like three of them now. And
so then he moved back to Boston and we started
working with my mom and that's when we met. And
(13:21):
exactly the winter's here. We can't get over him right now.
But today is hot, it's beautiful. But you know, so
we we've been cooking together for a while, and you know,
we we always said to ourselves, like, wouldn't it be
really nice to create a Latin American restaurant?
Speaker 4 (13:36):
And what does that mean?
Speaker 3 (13:37):
Well, what it doesn't mean need to mean something specific.
It's just let's pull influence from all the Latin cultures.
I mean, you're Mexican, I'm half Colombian. We've traveled, we understand.
We love the energy and the vibe and.
Speaker 1 (13:50):
The fusion too, you know, like in the Japanese fusion
as well.
Speaker 3 (13:55):
So and so that's what we you know, we did,
and we we wanted to create a beautiful experience that
would bring an amazing cocktail program with incredible service with
you know, a beautifully curated restaurant and the food. The
food is what we want to tie it together. Because
at the end of the day, you know, if you're
a restaurant owner and you don't agree with this, then
(14:17):
you know you got something else going. But to me,
the most important things in a restaurant are service, first, ambiance,
and then the food. Unfortunately, because no matter how good
will we do in the kitchen, if it doesn't get
you know, if it doesn't get shown and represented the
way it should be and translated, then were we're losing.
Speaker 1 (14:36):
So you touch a very important point, and this is
why I have this show. My show brings awareness and
resources to our community. And one of the things that
I'm very impressed about is how you have that business mindset.
Calip is a seed ise latinestapen sando in.
Speaker 2 (14:57):
Restaurant. What's the most challenging part?
Speaker 1 (14:59):
How can they overcome those difficult parts of being a
business owner, because yes, you can cook phenomenal food, but
running a restaurant that's a completely different beast.
Speaker 3 (15:11):
No, it's a laalist does bizard No. But I think
you know to to the community and to the people
out there that have, you know, a dream, it's it's
really understanding when to ask for help.
Speaker 4 (15:23):
And I think a lot of people have.
Speaker 3 (15:25):
This kind of ego where they're too afraid to ask
for help, and they're too afraid to admit that they
don't know something or that they need to learn something,
or they're so ashamed of looking dumb or not knowing
something versus taking that opportunity.
Speaker 4 (15:40):
And you know, there's a saying is my sporte.
Speaker 3 (15:44):
You know, if you're able to say, hey, listen, I
don't know this, I need help, you're going to be
respected that much more. You're going to learn something new,
and you're going to learn it in the best manner
because no one's gonna no one's gonna think badly of you.
And it's just really about learning and trial and error
and when you make a mistake, like really learn the mistake.
Speaker 4 (16:03):
What did you do wrong? Right?
Speaker 1 (16:04):
But one of those mistakes that you've made that you
can't tell, you know, this has been a changing moment
or you know.
Speaker 3 (16:12):
The biggest mistake I think I've made so far is
thinking that the food and what I'm doing only in
the kitchen is the most important part of the restaurant industry.
And it's and it's not, it's really not.
Speaker 1 (16:23):
It's you know, because that's what you're passionate about problem exactly.
Speaker 3 (16:26):
And my passion comes from the food, you know. And
I've always been in the back of the house, and
now as an owner, i spend more time in the
front of the house sometimes than I do in the
back of the house. And it's it's a very it's
it's I'm treading new waters here and it for me,
it's I've had to reach out to people that I've
known that have been in the business for forty fifty years.
Speaker 4 (16:43):
I've been like, hey, I need help.
Speaker 3 (16:44):
I have no idea what I'm doing, whether it be
you know, I'm looking at my financial and I'm showing
you know, negative here, but it doesn't make sense of
the flow of cash. And you know, understanding the business
side of things, and you know, coaching and teaching and
educating your staff.
Speaker 2 (16:59):
Do you go to mom a lot about that?
Speaker 4 (17:01):
You know, it's my mother is business.
Speaker 3 (17:05):
She's got the best ideas when it comes to food
and to art and beauty and the concept of the things.
But business is something that she's always kind of left
to other people handle, and reasonably so. She you know,
when she started, she started in the time when it
was a completely man dominant, male dominant industry and she
(17:26):
had to fight for herself and she only focused on
food and the passion of food. But I've met a
lot of amazing people in this industry because of my
mother and because of myself that I've been able to
reach out and say, hey, listen, I need help or
what should I do. I'm in this situation. I've got
this server, or I've got this manager, I've got this bartender.
What is the best course of action? And it's just
(17:49):
about learning, you know, It's I still don't have it
all figured out by any means. Trust me, I'm still
kind of going there, but I do it with love
and I'm enjoying what I'm doing while I'm doing it.
Speaker 1 (18:00):
So when when you're talking about your mom and it
sorted to keep bringing.
Speaker 4 (18:04):
Her up, but she's mama Duke's I love that.
Speaker 1 (18:08):
For those that are out there that are listening to
you right now, what would be the number one reflection
or feedback or suggestion that you would have for those
that are even single parents, because you're you know, you're
a single dad.
Speaker 2 (18:23):
Now, how do you make it happen?
Speaker 1 (18:26):
What makes you wake up, you know, in the middle
of the night and say like, I'm doing okay and
I'm stressed, but I can handle it, or you're not.
Speaker 3 (18:34):
I think a lot of it has to stems from
the relationship I had with my father. And I think
you know, my father I grew up with and I was,
you know, very intimidated by him. You know, it's an
old school Latino with very little education and he you know,
my mother spoiled me rotten as a little kid, and
my dad wanted to show me, you know, the other
(18:54):
side of everything. And so my relationship with him started
when and you know, when I was much older in
life and I and then you know, he got sick
and so to me, I want to make sure I
don't miss a single moment, you know, with him, And
you know, I want him to know that he's loved
and he'll always be taken care of and he always
has someone there for him. And that's that's my number one,
(19:16):
you know, reason to wake up every single day is
really him and the restaurant. It's all for him. Everything
I do is for him. You know, in my in
my car the headrest has his name stitched in it.
I mean, everything is for him, and I want to
I want him to know that he can be anything
and do anything in this world because he was always
supported and loved and uh, you know that's that's that's
(19:36):
what life's about.
Speaker 1 (19:37):
I am so proud to hear you speak like that
because you know they can feel that way. Especially Yeah,
I love it.
Speaker 2 (19:48):
I think it's so empowering.
Speaker 1 (19:50):
It's so empowering that you have that emotional side of
things and that you are a dad that it's one
hundred percent taking care of your kid and also make
sure that your restaurant is taking care of it.
Speaker 2 (20:01):
Not just your restaurant but your people.
Speaker 1 (20:03):
So alays Tambieno, you have no idea what I have
in front of me. This is a special man. He
has all going for himself. He's very good looking, he
has like his his restaurant going. You have to come
and see him, but learn from you, like I want
them to really get to know you. I think that
(20:25):
what you are bringing to the community is very special.
It's inspiring because I like, you're young, you're vibrant. You
want to bring like new ideas, new concepts.
Speaker 2 (20:36):
The food is delicious, drinks are delicious.
Speaker 1 (20:38):
I cannot even say any anymore of like how passionate
you are about it. But I want you also to
share the challenges of what it's like to have a
restaurant in the Boston or Massachusetts area, because running the
restaurant is not just about the good times, but also
like those nights are there's no people coming, Like what
(21:01):
do you do there? How can we support you? Because
this is what Kapasu Boston is all about. Let's support
one another.
Speaker 3 (21:07):
You know, the restaurant industry is difficult to begin with,
even before COVID, and I think COVID you know definitely,
you know, I hate to use an issues, but it
definitely made the industry a lot harder. You know, an
average restaurant profitability wise, if you're making ten percent to
the bottom line, you're doing really good. And you know,
always the goal is to achieve for a fourteen fifteen,
(21:29):
sixteen percent, But people that do six to eight percent,
they stay in business. They do it for six eight
cents on a dollar. And you know, Boston is tough
because of its saturation, and you know, I'm out in Beverly, Beverly, Massachusetts,
and it's it's a town that's still trying to get
to know us and we're still trying to figure them out.
So it's it's hard, and you know, there's there's weeks
(21:51):
where if me and my partner can't get paid because
we need to make sure everyone else gets paid, that happens.
Speaker 4 (21:56):
And that's just the nature of the beast.
Speaker 3 (21:59):
You know, you have to be to sacrifice everything you can,
both for your employees, your people, and for your business itself.
So you know, there's been hard weeks in the winter
when we'd only been open for six months and people
didn't know us, and you know, we went four or
five six weeks without being paid, me and my business
partner going and working seventy eighty hours a week and
not being paid for and it's it's challenging because you know,
(22:21):
you you see all this effort, You see everything you're doing,
and you're putting in the hours and the time and
the effort, and we you know, we don't do it
for money, but we need money to live. And it's
a tool, and it's an unfortunate evil that you know
you need it to make sure that you survive, and
to do that and not have that kind of come
through it's it's it's hard, but you have to pick
(22:42):
your head up and know that you're doing it for
all the right reasons. And you look at your reviews
and you look at your staff, and a night that
we have no one coming in, you look at your staff.
They're cleaning, they're wanting to prep their making sure that
everything is done doing you know that everything they can
do to show me that they're there, and we have
a mutual understanding that we help each other out. And
(23:04):
then you look at the reviews, and then you do
have those good weeks, and you do have those busy
nights and you walk the dining room and everyone is
just blown away and everyone's like, this is unbelievable. One
of the best meals that I've had in my life,
and the service and the drinks, and.
Speaker 2 (23:15):
That must be showful feeling for you.
Speaker 3 (23:18):
It's amazing, you know, and it's and I love. I
even love the trouble tables. You know, when someone comes
in and they're not having a good experience and it's like,
you know, the server made a mistake or the kitchen
made a mistake.
Speaker 4 (23:27):
I mean, we mess up all the time.
Speaker 3 (23:29):
And I overcooked, we overcooked a steak, or something went
out that wasn't seasoned properly. I always tell my staff, please,
if you have someone that's scruntled or upset or angry,
send me. I love going to those type of people
because I go and I realize, hey, I'm not the
best at everything, So what did I do wrong? How
can I make it up to and how can I
(23:49):
turn this evening around? Part of the solution exactly. And
if I have to throw the house at you and
I have to comp your whole meal, and I have
to give you a gift card to make sure you're
walking out of there knowing that we did everything in
our power to make sure that your experience wasn't as
bad as it was when it first started.
Speaker 4 (24:03):
That's all we can do.
Speaker 2 (24:05):
What's next for Alex kim Us.
Speaker 3 (24:08):
Kim Us Boys Next is continuing continuing to grow the
brand and the idea and the love and support supporting
the Latin community. And I want more kids too.
Speaker 4 (24:21):
There you go. I want the plate fall eighties.
Speaker 2 (24:25):
He's looking for that.
Speaker 3 (24:29):
But no, it's it's just we'll say, we'll see what happens.
Speaker 1 (24:33):
Well, you have a house here at Kipasa Wollstone. We
are happy to have you here any other time that
you want to share any of your news, anything that
it's happening in your world. We want to hear and
support you. Tell us where can we find you?
Speaker 3 (24:49):
You guys can find us at one fourteen Rantle Street
in Beverly, Massachusetts. Give us Latin modern Latin cuisine. Come
check us out seven days a week. We're open for
lunch on Friday and Saturday, brunch on Sundays. We have
a beautiful patio, incredible bar, and come see us.
Speaker 2 (25:06):
How about social media?
Speaker 3 (25:07):
Social media, you can find us at Kimas Beverly or
it's Kimos Restaurant.
Speaker 4 (25:12):
That's a great question.
Speaker 1 (25:13):
Okay, we'll list it on our description and also on
our video. So remember people check out Kemas in Beverly, Massachusetts.
I am so pleased, Alex that you and and and
talk to us and and share your story. So you
guys having me hint, I can't keep passa Bollstone download
that iHeart app, and don't forget to select k Pasa
(25:36):
Bolston as your favorite podcast and we'll see you next
week
Buenosias Boston, Come ons thamos is tamos oidea and kepasa Boston.
Speaker 2 (00:06):
Good morning everybody.
Speaker 1 (00:07):
This is Gaby Salas and I'm bringing you today resources
and a lot of great information. But today we have
a special guest, Nastro and vitao Oi is Moyespeciale, Seyama,
Max Quatus super parki Essa menla cocina. I am so
(00:28):
excited Alex Pinetta, thank you so much for being here today.
Speaker 2 (00:32):
He brought us wakamle.
Speaker 1 (00:34):
He actually invited us and we were at his restaurant.
We actually enjoyed a lot of his great meals.
Speaker 2 (00:41):
And today I am bringing a lot of un.
Speaker 1 (00:43):
Inspiration and great stories to tell by Alex Pinetta and
his restaurant Kemas. So, Alex, tell me how did you
get into all these cuisine and and the eagerness of
opening your own restaurant, because this is not the first
(01:03):
time that you are the chef and a business owner. Yeah.
Speaker 3 (01:07):
No, it all started well, obviously with my mother, the
legendary Lydia Shire, who's the you know, the foundation of
what I love and represent. But being a part of
the culture at such a young age just really brought
me into it to love the passion behind making people
happy through food and experiences and art and just the
(01:28):
beauty of life. I think there's something so special about
having a beautiful meal that takes you back to a
memory or to a space that just brings you pure happiness.
Speaker 1 (01:37):
And what is your background? Because the meals that you cook,
they have a lot to do with your own upbringing
and with your memories, and especially when you come from.
Speaker 3 (01:49):
Absolutely so I'm fifty percent Irish and fifty percent Columbian,
but I'm definitely a little bit more tied to my
Latino side.
Speaker 4 (01:56):
My father is.
Speaker 3 (01:57):
From Meijo, not Baiza slash Mount Ato, but not by
when Khalida. You know, he came to this country as
an immigrant and fought his way, working two three jobs
and was always in the restaurant industry and met my
mother in the eighties and you know, continued to work
in the restaurants as a butcher, as a kitchen manager,
and you know, during the week, my mom was working,
(02:19):
so she was she was always gone Monday through through
Friday Saturday.
Speaker 4 (02:22):
And so I grew up in my dad's food.
Speaker 3 (02:23):
You know, soud Al's pigs years, pigs nose, Mondongo, So
a lot of that culture comes from that. And then
Sundays were just a really big day where my mother
would cook, but she would always love to experiment and
you know, pull recipes from from Asia, from the Middle East,
(02:44):
from India, from South America herself. So it was a
melting pot of food and cooking and love and music
and art and it's just it's, you know, really where
all my passion comes from.
Speaker 1 (02:54):
So, Alex, do you think that growing up with your
mom obviously that had a lot of influence in your decisions, right,
But I remember the story you were telling me that
you were trying to do something else because your parents
were like, okay.
Speaker 2 (03:10):
Try to go and figure out who you are first.
Speaker 1 (03:13):
Did you want to do something different or you knew
right away that you wanted to be a chef?
Speaker 3 (03:16):
You know, it's it's my my father always told me, please,
please me, you know, he pushed me away from it.
But you know, growing up with my mother and with
you know, Julia Child and Jody Adams and Barbara Lynch
and Jasper White and Todd English and Ming Sign all
these amazing chefs and just be immersed in the side
(03:40):
that it wasn't so much about them and their fame
and what they were doing. It was just at home, cooking, eating,
having a really really good time entertaining people, and the
love that my mother had and just watching her throughout
these years. It's just it brought me joy. I'm a
true entertainer. You know, my my Nikki's my ex wife
(04:01):
would call me a show pony. But you know it's
it's to me, it's just passion. You know, it's culture,
it's love, it's everything that I believe in. And I
just I just fell into it and I never turned back.
Speaker 1 (04:13):
So you mentioned a lot of names, and most of
those names are important women.
Speaker 2 (04:19):
What are women in your life like?
Speaker 1 (04:23):
Does that have a lot of influence also on your
choices on how you're running your business, what it's like
to be part of like a strong women's circle.
Speaker 3 (04:33):
Well, women rule the world. And for any man out
there that don't think that, you guys are out of
your mind. Without women, we've got nothing. And you know,
my mother, being seventy seven at this point, has never
said that she's tired, has never complained about how much
you work.
Speaker 4 (04:47):
She's still in the kitchen to this day.
Speaker 3 (04:49):
And you know, she was the breadwinner shoes, but she
did it with such a humble dance throughout her life
that no one could ever get mad at her. There
was nothing that she did wrong, whether it was wrong
or whether it wasn't the right the west, you know,
the best thing to do, but it was done with love.
And I think you know women have it's very important
(05:10):
to have women in the kitchen as well. You know,
there's there's a sensitivity, there's a touch that you know,
men just simply don't have, and it's you have to
understand it. But a lot of people don't believe it.
And that's what I'm here to change in some ways.
Speaker 2 (05:23):
So what is Alex all about?
Speaker 1 (05:25):
I mean you're talking about specific role models like your mom,
but what makes you so brilliant in the kitchen and
your personal life, like as a father? What it's like
a day in Alex's life.
Speaker 4 (05:40):
Well, it's definitely a little sleep. Two hours sleep, three
hours of sleep.
Speaker 3 (05:45):
I've been doing that for about Oh come on, now,
we don't we don't need to sleep.
Speaker 4 (05:48):
We sleep when we die.
Speaker 3 (05:50):
No, I've been sleeping probably three to four hours in
the past eighteen years of my life. I've always wanted
to be a father. You know he's Max's. You know something,
since I was eighteen, I've just I knew I wanted
to be at And I think there's something so beautiful
about being a dad. You know, you get to relive,
you know, have fun, be a kid, watch movies, go
down slides, jump in.
Speaker 4 (06:08):
The pool, and act like a goofball.
Speaker 3 (06:10):
And I think that's true to everything I do in life,
you know, I I I love to have fun. To me,
it's very important to to create an environment where people
want to be there. Regardless of how hard the job
is or regardless of how stressful the environment is. You
have to create this am viente that love and and
that's where it starts. You know. I love to sing,
(06:31):
I love to dance, I love to be goofy, I
love to eat.
Speaker 2 (06:35):
You know, it's.
Speaker 3 (06:39):
Disciplina see, and it's I always try to do the
right thing at the end of the day. And you know,
we all make mistakes and we we all learn from them.
But to me, I find I try to find beauty
in everything, and not literally everything in this world, but
things that are meant to be beautiful.
Speaker 4 (06:59):
I try to find and their beauty. I try to be.
Speaker 3 (07:03):
Embrace myself in that and and kind of learn from
it and see what I can take from it and
be inspired by it.
Speaker 4 (07:09):
And I think that's where I go.
Speaker 3 (07:10):
You know, I love beautiful materials and beautiful art and
beautiful places, and it's that's what it's there and meant
to be. And I think that that gives me energy,
that gives me love. And I think also the Latin culture,
and you know, that's that's where we are. We're in
a very passionate, loving culture where it's about food, it's
about music, it's about family, it's about friends. It's not
(07:32):
about the nicest thing someone has or you know, what
you can do or can't do. The happiest people are
the ones, you know, playing dominoes on the side of
the street, drink and just enjoying life. And that to me,
there's always food there, you know, and there's always happiness.
Speaker 1 (07:49):
And so there's one thing when you talk about enjoying
gathering and then culturally bonding, and I think what you're
talking about, if I'm understanding correct, is like there's ways
of bunding and food has a lot to do with that,
right because you're now enjoying with your taste and your sensus.
Now you're involving your ear because you're having conversations and
(08:10):
then at the same time you bring back memories and
then you're talking about you know what, you're Aalita used
to cook and exactly like people, I.
Speaker 3 (08:22):
Think it's it's art. You know, so is an art,
So isn't music. But to me, chefs cooking food and
being inspirational to others is just has just the impact
that you know, a movie will, or a song will,
or art will.
Speaker 4 (08:36):
And I think I can agree with you more in art.
Speaker 1 (08:41):
You showed me beautiful pieces of art in a restaurant.
Speaker 4 (08:44):
See tell me about that.
Speaker 3 (08:48):
So total museum. My mother's house. Those of you that
have been to Lydia Shire's house, you guys know it's
hard to walk. I can't believe my son survived this
long in that house. But it's without breaking things, just
surrounded with beautiful glass. And so my mother always and
(09:10):
as a kid, for Christmas and for my birthday, she
would always give me a piece of art. And obviously
back when I was my son's age, I could care
less about it. Or when I was, you know, eighteen,
I want to you know, PlayStation, but I always kept it,
you know, and I always. I always respected the quality
that you know, my mother would pass to me. And
what it was. Whether I understood it at that point
(09:31):
in time, who knows, but I collected it. And so
now the entire restaurant is curated with.
Speaker 1 (09:36):
You even have a piece of art that you actually
made yourself and that goes to a collection of twenty
five years. Twenty five years. Tell me about that collection,
like what does that mean and what is it? And
how people can come to the restaurant, Chano, you have
to listen to people. This restaurant is super cool, like
the ambience, the beauty of the restaurant itself. It has
(09:59):
a patio. But when you talk about art, like it
has a story. Every single corner has a story. And
these piece that you made has even more story than
the other one. So I think, so like that's my
personal view, right, So how did you collect these items?
Speaker 3 (10:15):
So the sardine wall, it's it's my mother started collecting
sardine cans about twenty five years ago. You know, we
grew up traveling a lot. Traveling was super super important
my family. During school vacations when everyone was going to
Disney World or Disneyland, I was going to Venice, I
was going to.
Speaker 4 (10:33):
Hongkongong with th I was no, and I was I'm
very blessed.
Speaker 3 (10:36):
I'm very humble to have had that upbringing, because I
think it also puts perspective on like how the rest
of the world lives and what people go through, and
you know, going to Columbia a lot, and it's you know,
going to different badrios and seeing things and understanding.
Speaker 4 (10:51):
That there's a whole other world.
Speaker 3 (10:52):
But so she would collect these sardine cans, whether it
be Istanbul, Korea, Japan, Austria, Australia.
Speaker 1 (11:01):
Traveling trying different sardines. They're closed, are open, like how
like you brought them.
Speaker 4 (11:06):
Closed closed, so they're all filled still.
Speaker 3 (11:09):
So that sardine wall probably has about one hundred and
twenty five to one hundred and eighty sardine cans, to
be honest, I don't even know. And people would give
them to her because they knew that she loved sardines.
And so just over the years we ended up with
you know, like ten milk rates of these sardine cans.
Speaker 4 (11:26):
Now you got to some exploded and.
Speaker 3 (11:28):
Popped and they smell horrific, and some stayed intact and
so I won. Two weeks before we open the restaurant,
I at three am, I was gluing the sardine cans
to this wall, I mean to this piece of cardboard
I guess would. And we put some plexiglass on it,
some lights in it. I put one of Max's toys
in there, some other little kind of things that be
(11:49):
homage to to Noah and I and we put it
up in the restaurant and it weighs probably like three
hundred pounds at this point, and it's all filled with sardines.
Because a lot of the art is on the front.
It's it's a really fun piece that well, I don't
think I'll ever be able to get it off that wall,
so it will be there forever.
Speaker 1 (12:05):
That's amazing, and we have to go and just check
out not the art only, but it's also a piece
of conversation. So what I'm thinking is like every time
that you go into somebody's home, like you're saying your
mom's like with.
Speaker 2 (12:18):
Art, but when you come there.
Speaker 1 (12:20):
What I loved about Gems was the experience of you
coming and greeting people, you being the face of it,
and when you visit a restaurant, I think that's what
you're looking for the experience and what made you create
that game mass experience with your partners because you have
people that work with you.
Speaker 3 (12:39):
So I have Annoy Ortega is Max's godfather, my best friend,
my business partner. We've been cooking together for god now,
almost fourteen years at this point. And you know he's
from sonoras in Aaloa, Mexico. Hey, Mexico, absolutely, And you know,
he was born in California and moved back to to
(13:00):
Mexico until he was in his high school ages. And
then he actually went to Alaska and lived in Alaska
in high school because his uncle over there and it's
a famous they have like three of them now. And
so then he moved back to Boston and we started
working with my mom and that's when we met. And
(13:21):
exactly the winter's here. We can't get over him right now.
But today is hot, it's beautiful. But you know, so
we we've been cooking together for a while, and you know,
we we always said to ourselves, like, wouldn't it be
really nice to create a Latin American restaurant?
Speaker 4 (13:36):
And what does that mean?
Speaker 3 (13:37):
Well, what it doesn't mean need to mean something specific.
It's just let's pull influence from all the Latin cultures.
I mean, you're Mexican, I'm half Colombian. We've traveled, we understand.
We love the energy and the vibe and.
Speaker 1 (13:50):
The fusion too, you know, like in the Japanese fusion
as well.
Speaker 3 (13:55):
So and so that's what we you know, we did,
and we we wanted to create a beautiful experience that
would bring an amazing cocktail program with incredible service with
you know, a beautifully curated restaurant and the food. The
food is what we want to tie it together. Because
at the end of the day, you know, if you're
a restaurant owner and you don't agree with this, then
(14:17):
you know you got something else going. But to me,
the most important things in a restaurant are service, first, ambiance,
and then the food. Unfortunately, because no matter how good
will we do in the kitchen, if it doesn't get
you know, if it doesn't get shown and represented the
way it should be and translated, then were we're losing.
Speaker 1 (14:36):
So you touch a very important point, and this is
why I have this show. My show brings awareness and
resources to our community. And one of the things that
I'm very impressed about is how you have that business mindset.
Calip is a seed ise latinestapen sando in.
Speaker 2 (14:57):
Restaurant. What's the most challenging part?
Speaker 1 (14:59):
How can they overcome those difficult parts of being a
business owner, because yes, you can cook phenomenal food, but
running a restaurant that's a completely different beast.
Speaker 3 (15:11):
No, it's a laalist does bizard No. But I think
you know to to the community and to the people
out there that have, you know, a dream, it's it's
really understanding when to ask for help.
Speaker 4 (15:23):
And I think a lot of people have.
Speaker 3 (15:25):
This kind of ego where they're too afraid to ask
for help, and they're too afraid to admit that they
don't know something or that they need to learn something,
or they're so ashamed of looking dumb or not knowing
something versus taking that opportunity.
Speaker 4 (15:40):
And you know, there's a saying is my sporte.
Speaker 3 (15:44):
You know, if you're able to say, hey, listen, I
don't know this, I need help, you're going to be
respected that much more. You're going to learn something new,
and you're going to learn it in the best manner
because no one's gonna no one's gonna think badly of you.
And it's just really about learning and trial and error
and when you make a mistake, like really learn the mistake.
Speaker 4 (16:03):
What did you do wrong? Right?
Speaker 1 (16:04):
But one of those mistakes that you've made that you
can't tell, you know, this has been a changing moment
or you know.
Speaker 3 (16:12):
The biggest mistake I think I've made so far is
thinking that the food and what I'm doing only in
the kitchen is the most important part of the restaurant industry.
And it's and it's not, it's really not.
Speaker 1 (16:23):
It's you know, because that's what you're passionate about problem exactly.
Speaker 3 (16:26):
And my passion comes from the food, you know. And
I've always been in the back of the house, and
now as an owner, i spend more time in the
front of the house sometimes than I do in the
back of the house. And it's it's a very it's
it's I'm treading new waters here and it for me,
it's I've had to reach out to people that I've
known that have been in the business for forty fifty years.
Speaker 4 (16:43):
I've been like, hey, I need help.
Speaker 3 (16:44):
I have no idea what I'm doing, whether it be
you know, I'm looking at my financial and I'm showing
you know, negative here, but it doesn't make sense of
the flow of cash. And you know, understanding the business
side of things, and you know, coaching and teaching and
educating your staff.
Speaker 2 (16:59):
Do you go to mom a lot about that?
Speaker 4 (17:01):
You know, it's my mother is business.
Speaker 3 (17:05):
She's got the best ideas when it comes to food
and to art and beauty and the concept of the things.
But business is something that she's always kind of left
to other people handle, and reasonably so. She you know,
when she started, she started in the time when it
was a completely man dominant, male dominant industry and she
(17:26):
had to fight for herself and she only focused on
food and the passion of food. But I've met a
lot of amazing people in this industry because of my
mother and because of myself that I've been able to
reach out and say, hey, listen, I need help or
what should I do. I'm in this situation. I've got
this server, or I've got this manager, I've got this bartender.
What is the best course of action? And it's just
(17:49):
about learning, you know, It's I still don't have it
all figured out by any means. Trust me, I'm still
kind of going there, but I do it with love
and I'm enjoying what I'm doing while I'm doing it.
Speaker 1 (18:00):
So when when you're talking about your mom and it
sorted to keep bringing.
Speaker 4 (18:04):
Her up, but she's mama Duke's I love that.
Speaker 1 (18:08):
For those that are out there that are listening to
you right now, what would be the number one reflection
or feedback or suggestion that you would have for those
that are even single parents, because you're you know, you're
a single dad.
Speaker 2 (18:23):
Now, how do you make it happen?
Speaker 1 (18:26):
What makes you wake up, you know, in the middle
of the night and say like, I'm doing okay and
I'm stressed, but I can handle it, or you're not.
Speaker 3 (18:34):
I think a lot of it has to stems from
the relationship I had with my father. And I think
you know, my father I grew up with and I was,
you know, very intimidated by him. You know, it's an
old school Latino with very little education and he you know,
my mother spoiled me rotten as a little kid, and
my dad wanted to show me, you know, the other
(18:54):
side of everything. And so my relationship with him started
when and you know, when I was much older in
life and I and then you know, he got sick
and so to me, I want to make sure I
don't miss a single moment, you know, with him, And
you know, I want him to know that he's loved
and he'll always be taken care of and he always
has someone there for him. And that's that's my number one,
(19:16):
you know, reason to wake up every single day is
really him and the restaurant. It's all for him. Everything
I do is for him. You know, in my in
my car the headrest has his name stitched in it.
I mean, everything is for him, and I want to
I want him to know that he can be anything
and do anything in this world because he was always
supported and loved and uh, you know that's that's that's
(19:36):
what life's about.
Speaker 1 (19:37):
I am so proud to hear you speak like that
because you know they can feel that way. Especially Yeah,
I love it.
Speaker 2 (19:48):
I think it's so empowering.
Speaker 1 (19:50):
It's so empowering that you have that emotional side of
things and that you are a dad that it's one
hundred percent taking care of your kid and also make
sure that your restaurant is taking care of it.
Speaker 2 (20:01):
Not just your restaurant but your people.
Speaker 1 (20:03):
So alays Tambieno, you have no idea what I have
in front of me. This is a special man. He
has all going for himself. He's very good looking, he
has like his his restaurant going. You have to come
and see him, but learn from you, like I want
them to really get to know you. I think that
(20:25):
what you are bringing to the community is very special.
It's inspiring because I like, you're young, you're vibrant. You
want to bring like new ideas, new concepts.
Speaker 2 (20:36):
The food is delicious, drinks are delicious.
Speaker 1 (20:38):
I cannot even say any anymore of like how passionate
you are about it. But I want you also to
share the challenges of what it's like to have a
restaurant in the Boston or Massachusetts area, because running the
restaurant is not just about the good times, but also
like those nights are there's no people coming, Like what
(21:01):
do you do there? How can we support you? Because
this is what Kapasu Boston is all about. Let's support
one another.
Speaker 3 (21:07):
You know, the restaurant industry is difficult to begin with,
even before COVID, and I think COVID you know definitely,
you know, I hate to use an issues, but it
definitely made the industry a lot harder. You know, an
average restaurant profitability wise, if you're making ten percent to
the bottom line, you're doing really good. And you know,
always the goal is to achieve for a fourteen fifteen,
(21:29):
sixteen percent, But people that do six to eight percent,
they stay in business. They do it for six eight
cents on a dollar. And you know, Boston is tough
because of its saturation, and you know, I'm out in Beverly, Beverly, Massachusetts,
and it's it's a town that's still trying to get
to know us and we're still trying to figure them out.
So it's it's hard, and you know, there's there's weeks
(21:51):
where if me and my partner can't get paid because
we need to make sure everyone else gets paid, that happens.
Speaker 4 (21:56):
And that's just the nature of the beast.
Speaker 3 (21:59):
You know, you have to be to sacrifice everything you can,
both for your employees, your people, and for your business itself.
So you know, there's been hard weeks in the winter
when we'd only been open for six months and people
didn't know us, and you know, we went four or
five six weeks without being paid, me and my business
partner going and working seventy eighty hours a week and
not being paid for and it's it's challenging because you know,
(22:21):
you you see all this effort, You see everything you're doing,
and you're putting in the hours and the time and
the effort, and we you know, we don't do it
for money, but we need money to live. And it's
a tool, and it's an unfortunate evil that you know
you need it to make sure that you survive, and
to do that and not have that kind of come
through it's it's it's hard, but you have to pick
(22:42):
your head up and know that you're doing it for
all the right reasons. And you look at your reviews
and you look at your staff, and a night that
we have no one coming in, you look at your staff.
They're cleaning, they're wanting to prep their making sure that
everything is done doing you know that everything they can
do to show me that they're there, and we have
a mutual understanding that we help each other out. And
(23:04):
then you look at the reviews, and then you do
have those good weeks, and you do have those busy
nights and you walk the dining room and everyone is
just blown away and everyone's like, this is unbelievable. One
of the best meals that I've had in my life,
and the service and the drinks, and.
Speaker 2 (23:15):
That must be showful feeling for you.
Speaker 3 (23:18):
It's amazing, you know, and it's and I love. I
even love the trouble tables. You know, when someone comes
in and they're not having a good experience and it's like,
you know, the server made a mistake or the kitchen
made a mistake.
Speaker 4 (23:27):
I mean, we mess up all the time.
Speaker 3 (23:29):
And I overcooked, we overcooked a steak, or something went
out that wasn't seasoned properly. I always tell my staff, please,
if you have someone that's scruntled or upset or angry,
send me. I love going to those type of people
because I go and I realize, hey, I'm not the
best at everything, So what did I do wrong? How
can I make it up to and how can I
(23:49):
turn this evening around? Part of the solution exactly. And
if I have to throw the house at you and
I have to comp your whole meal, and I have
to give you a gift card to make sure you're
walking out of there knowing that we did everything in
our power to make sure that your experience wasn't as
bad as it was when it first started.
Speaker 4 (24:03):
That's all we can do.
Speaker 2 (24:05):
What's next for Alex kim Us.
Speaker 3 (24:08):
Kim Us Boys Next is continuing continuing to grow the
brand and the idea and the love and support supporting
the Latin community. And I want more kids too.
Speaker 4 (24:21):
There you go. I want the plate fall eighties.
Speaker 2 (24:25):
He's looking for that.
Speaker 3 (24:29):
But no, it's it's just we'll say, we'll see what happens.
Speaker 1 (24:33):
Well, you have a house here at Kipasa Wollstone. We
are happy to have you here any other time that
you want to share any of your news, anything that
it's happening in your world. We want to hear and
support you. Tell us where can we find you?
Speaker 3 (24:49):
You guys can find us at one fourteen Rantle Street
in Beverly, Massachusetts. Give us Latin modern Latin cuisine. Come
check us out seven days a week. We're open for
lunch on Friday and Saturday, brunch on Sundays. We have
a beautiful patio, incredible bar, and come see us.
Speaker 2 (25:06):
How about social media?
Speaker 3 (25:07):
Social media, you can find us at Kimas Beverly or
it's Kimos Restaurant.
Speaker 4 (25:12):
That's a great question.
Speaker 1 (25:13):
Okay, we'll list it on our description and also on
our video. So remember people check out Kemas in Beverly, Massachusetts.
I am so pleased, Alex that you and and and
talk to us and and share your story. So you
guys having me hint, I can't keep passa Bollstone download
that iHeart app, and don't forget to select k Pasa
(25:36):
Bolston as your favorite podcast and we'll see you next
week
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