We caught up with the brilliant and insightful Antoine Bailey a few weeks ago and have shared our conversation below.

Antoine , thanks for taking the time to share your stories with us today The more we talk about good leadership the more we think good leadership practices will spread and so we’d love for you to tell us a story about the best boss you’ve had and what they were like or what they did that was so great?

The best mentor I ever had was my Executive Chef Ramon Cuffie. He was such a great leader simply because he cared about his staff. He really took the time out to know who you was as a person, and your learning strengths, he was the first person to get me to understand as a chef you wear multiple hats he was a boss, counselor, mentor, teacher, leader, just a great figure to work for . By him being all of these roles you bought in to what his vision was for the kitchen and restaurant. He mad you want to better , to elevate yourself more.

Antoine , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I’m a talented creative Chef from St.Louis I started cooking at a young age around 7 years old when I was in third grade. That’s how me and my mother spent quality time in the mornings. From that I started going in the kitchen making omelettes for the family. That led me to attending high school with culinary as a pathway to attending culinary school for my associates degree all the way up to working for the best notable chefs in the city. I’ve worked for some big chefs like Ramon Cuffie, Rob Connerly, Ben Poremba, Master Chef Pierre Chambrin and at some of the best restaurants. Over the years from learning I’ve been able to move up positions in the industry all the way up to Executive Chef. All the training I’ve received has helped me in starting my own catering company we’re im able to serve elegant upscale food to my clients, I personalize in personal intimate dinners, large catering buffet style, large plated catering as well personalized catering needs (meal planning). I find a sense of pride in looking back on the beginning part of my journey to were I’ve ended up now and everything I’ve been able to accomplish thus far.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

When I was building my reputation for the market I’m in I believe me working in the fine dining restaurant for the great chefs. I was able to start making a name for myself by displaying my skill and taking my dishes to a new level So people were able to see who Chef Bailey was and what we were doing. I also did multiple events in my community so I already had a buzz going on.

Any advice for managing a team?

I would say when you are managing a team you need to find everyone’s learning style, you can’t manage everyone the same. Everyone has a different learning style, you have to adapt to them and you have to get them to buy into the vision you have for the kitchen and only then you’ll be able to lead them and build culture. They all have to be on the same team you have to teach them and let them know you’re preparing them for there next role or their next job or just being a better person period.     

Contact Info:

• Instagram: Chefbaileystl__
• Facebook: Antoine bailey
• Twitter: Chefbaileystl

Image Credits
Amy De La Hunt