Restaurant CEO and attorney builds hospitality empire with 1,100 employees across seven cities, challenging the question of where Black-owned businesses can thrive.
Kevin Kelley is building what he envisions as a billion-dollar hospitality brand, one restaurant at a time. As CEO of Kevin Kelley Concepts, which includes ten different hospitality concepts, Kelley has opened his signature Kitchen and Kocktails by Kevin Kelley in seven major U.S. cities—with Chicago’s River North location representing both a strategic business decision and a deliberate challenge to stereotypes about Black-owned businesses.
“As Black entrepreneurs, we’re often told that we can only go to the south side or we can only go to one part of the city,” Kelley explains to 3:16 Magazine. “For us, we want to be where the most expensive real estate is, where most of the action is, where the biggest restaurants are.”
The Food is the Star
Kelley, who is both a restaurateur and attorney, is clear about what makes Kitchen and Kocktails successful: the food itself.
“The food is the star at the restaurant, not me, not the chefs. It’s the food. The food is very, very good,” Kelley states.
The brand’s devotion to quality begins long before opening day. Kelley’s team spends nearly a year tasting and developing flavor profiles to ensure excellence. This dedication shows in signature dishes like the blackened shrimp and grits with fried lobster tail—a customer favorite that frequently appears on people’s social media pages.
But quality extends beyond just food. Kelley emphasizes excellence in drinks, real estate selection, and leadership teams, creating a comprehensive standard that defines the Kitchen and Cocktails experience.
Welcome Home
Beyond quality food and drinks, Kelley has built his brand around a philosophy of hospitality that treats guests like family.
“When they dine at our restaurant, we have the opportunity to make their days better. That’s important to us,” Kelley explains. “Whatever the case, we want to be that differentiator so that people can have a great time.”
The phrase “welcome home” isn’t just marketing—it’s a mission statement. “I want them to understand that we care about them. That is why we tell them Welcome Home, because we truly mean it. That this is your restaurant home,” Kelly emphasizes.
This approach acknowledges that guests arrive with diverse backgrounds and circumstances, and the restaurant’s role is to create a welcoming space where everyone feels valued and has an exceptional experience.
Community Impact Through Opportunity
When asked about community involvement, Kelley’s answer challenges conventional notions of corporate charity. For him, community service starts with the people he employs.
“Our charity and community service starts at home by giving our people opportunities that we don’t believe others give,” Kelley states.
With approximately 1,100 employees across his concepts, Kelley has built something rare in the hospitality industry: a workforce that is roughly 90% Black and Brown. More importantly, he’s created leadership pathways for diverse individuals who often face barriers in the restaurant industry.
“We’re providing leadership opportunities to diverse individuals,” Kelley notes, emphasizing that for a company of Kitchen and Kocktails’ size and revenue, this level of diversity in leadership positions is exceptional.
This dedication represents both values and strategy—Kelley understands that creating opportunity within his organization creates lasting impact in communities and demonstrates what’s possible when barriers are removed.
From Attorney to Restaurant Empire
Kelley’s background as an attorney handling cases across the country gave him familiarity with various markets, informing his expansion strategy. His hospitality group now includes not just Kitchen and Kocktails locations in seven major cities, but also a sports bar, a club, and he maintains his law firm.
This diverse portfolio reflects Kelley’s belief that multiple revenue streams and concepts can support and strengthen each other while building toward the larger vision of a billion-dollar hospitality brand.
By putting his name on the brand, Kelley stakes his personal reputation on every aspect of the experience—from the flavor profiles developed over months to the welcome guests receive when they walk through the door.
As the company continues expanding toward that billion-dollar vision, Kelly remains focused on the fundamentals: exceptional food, genuine hospitality, and creating opportunities for people who often don’t get them.
For Chicago diners and entrepreneurs alike, Kitchen and Kocktails represents both an excellent meal and proof of what’s possible when talent, vision, and opportunity align.
