We recently connected with Shaun Holley and have shared our conversation below.

Shaun, looking forward to hearing all of your stories today. Before we get into specifics, let’s talk about success more generally. What do you think it takes to be successful?

To be successful, I believe it takes a combination of passion, adaptability, and resilience. It’s about having a strong vision, but also being able to pivot when challenges arise. When I first started The Fabled Rooster, I had this idea in my mind of serving high-quality, southern-inspired BBQ in a fast-casual setting, but I quickly learned that the path to success would not be linear.

One of the biggest lessons I’ve learned came during the pandemic. When COVID hit in March of 2020, it was a major setback. We had to sell our food truck and shut down operations. At that point, many people thought that might be the end for us, but I saw it as a challenge and an opportunity to pivot. In December of 2020, the chance to join the Graze food hall collective came up, and by March 2021, we were back in business.

That experience taught me that success isn’t about avoiding failure—it’s about how you respond to it. You have to be willing to adapt, learn from setbacks, and keep going. Sometimes success comes from being able to embrace the unknown and adjust your course in real time.

Another key to success is surrounding yourself with great people. When we joined the food hall collective, we were able to work with a community of chefs and operators who shared a similar passion for food and service. That collective support made a huge difference in our ability to bounce back.

Ultimately, I think success comes down to staying true to your values and always striving to improve, even when things seem tough. There’s no shortcut, but if you’re committed and willing to put in the work, it pays off.

Shaun, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

For those who may not be familiar with me, I’m Shaun Holley, the owner and chef behind The Fabled Rooster. I got my start in the culinary world back in 2009 as an intern at Solera under renowned chefs JP Samuelson and Tim McKee. That experience was pivotal in shaping my career, as I was able to learn from some of the best in the industry. Over the years, I had the opportunity to work at several notable restaurants, where I honed my skills and developed a deep appreciation for high-quality ingredients and cooking techniques.

In 2016, I decided to take a leap and start my own business. The Fabled Rooster began as a food truck with a focus on southern-inspired BBQ and low country cooking. It was a way to bring the flavors of East Tennessee and the Carolinas, and Georgia to the streets of Minneapolis. Our menu features dishes that are simple but flavorful, using fresh, high-quality ingredients, much of which is sustainably sourced.

We specialize in southern-style BBQ, but our offerings go beyond that. We create everything from scratch, with recipes that have been passed down through generations in my family—many of them taught to me by my grandmother and great-grandmother. We pride ourselves on maintaining traditional flavors but infusing them with modern techniques. We’ve always focused on scratch-made dishes, whether it’s our smoked meats, house-made sauces, or seasonal sides. It’s about delivering a high-quality experience every time.

One of the things that sets us apart is our commitment to the integrity of the food. We don’t cut corners when it comes to sourcing or preparation. For us, it’s not just about selling food; it’s about preserving a piece of southern culinary history. People who dine with us get a taste of the past, mixed with the innovation of today. That’s something you won’t find anywhere else.

What I’m most proud of is how our community has embraced us. After the challenges of 2020, including the loss of our food truck and the disruptions caused by the pandemic, we were able to bounce back by joining Graze, a chef-driven food hall collective. It was a chance to reinvent ourselves and continue offering our food in a new, more sustainable way. We’re incredibly grateful for the support from the community and our loyal customers who appreciate the authenticity and care we put into every meal.

For potential clients, followers, and fans, I want them to know that The Fabled Rooster isn’t just about food—it’s about tradition, quality, and a genuine passion for what we do. We put our heart into every dish, and we aim to deliver an experience that goes beyond just filling a stomach. When people walk through our doors, I want them to feel like they’re stepping into a piece of my family’s history, while also enjoying food that’s fresh, flavorful, and made with care.

We’re not here to just serve a meal; we’re here to create an experience that connects people to a culinary heritage, one that is as much about community and family as it is about good food. That’s what makes The Fabled Rooster more than just a restaurant—it’s a piece of who I am, and it’s been an incredible journey to share that with others.

Let’s talk about resilience next – do you have a story you can share with us?

My time in the military, especially during combat, taught me resilience and how to navigate high-pressure situations. One key lesson I learned is that “no battle plan survives contact with the enemy.” You need a secondary and even tertiary plan to adapt when things inevitably change. The focus always has to be on the commander’s intent—the outcome and purpose of the operation—no matter how things unfold on the ground.

In kitchens, it’s similar. You can plan a perfect service, but things rarely go exactly as expected. You have to think on your feet, adjust quickly, and keep your eye on the end goal—serving great food and delivering a positive experience to guests. When the pandemic hit and we had to sell our food truck, I applied those same principles. Rather than sticking rigidly to the original plan, I focused on the end goal and adapted.

In both combat and business, staying focused on the bigger picture and being prepared to pivot is what helps you push through the chaos and come out on top.

Can you open up about a time when you had a really close call with the business?

Coming out of COVID, and the winter months, especially January and February, are brutal for restaurants. With people tightening their belts and New Year’s resolutions to cut back on dining out, we came dangerously close to missing payroll a few times. We were scraping by, adjusting hours, and reducing costs. winter business stress is intense.

There have been times during the winter when we were on the verge of not making payroll, and its a real wake-up call. It’s something almost every restaurant experiences in these months, especially being located downtown. But we stayed focused on our core values—quality food, staying connected with our customers, and adapting quickly.

Winter time is always a challenging chapter for the restaurant industry, but it has taught me the importance of resilience and staying flexible in the face of adversity.

Contact Info:

• Website: https://www.thefabledrooster.com
• Instagram: https://www.instagram.com/thefabledrooster/
• Facebook: https://www.facebook.com/thefabledrooster
• Twitter: https://twitter.com/fabledrooster
• Yelp: https://www.yelp.com/biz/the-fabled-rooster-minneapolis-3
• Other: https://www.grazenorthloop.com/the-fabled-rooster/

  Catering Booking https://www.thefabledrooster.com/booking

  Order now! https://order.online/store/the-fabled-rooster-minneapolis-1522030/?hideModal=true&pickup=true&redirected=true