Take 5: Kevin Bratt, Lettuce Entertain You Restaurants
An in the Mix Feature Interview
Kevin Bratt
Partner – Lettuce Entertain You Restaurants
As Joe’s Seafood, Prime Steak & Stone Crab in Chicago celebrates its 25-year anniversary, few names embody its legacy of excellence and hospitality quite like Kevin Bratt. As National Wine & Spirits Director for Joe’s Seafood, Prime Steak & Stone Crab and Beverage Director for Shaw’s Crab House in Chicago and Schaumburg, Kevin has spent over two decades shaping the beverage programs of some of the country’s most iconic dining destinations. From his early days waiting tables in Washington State to leading award-winning wine lists across Chicago, Las Vegas, and Washington D.C., Kevin has built a career rooted in passion, approachability, and a deep love for hospitality. His philosophy is simple yet powerful: wine should be fun, memorable, and an integral part of the guest experience. As Joe’s marks this milestone anniversary, Kevin reflects on his journey, the evolution of Chicago’s dining scene, and what continues to inspire his work in the ever-changing world of food and beverage.
Mallory Ambrose: Congratulations on 25 years in hospitality! Can you tell us how your journey began and what first drew you to the F&B industry?
Kevin Bratt: Thank you so much, Mallory! It’s been an incredible 25 years with Joe’s Seafood, Prime Steak & Stone Crab — and a few more in the industry overall. I started working in restaurants in the Pacific Northwest, but it was a move to Chicago that truly ignited my love for hospitality. I was drawn to the energy of the dining room and the opportunity to be part of people’s most memorable moments. There’s nothing quite like helping create experiences that stay with guests long after the meal ends.
MA: Over the past 25 years, what are some of the most significant changes you’ve witnessed in the hospitality and F&B landscape?
KB: Change is inevitable — and mostly welcome — but the pace of it in recent years has been remarkable. The rise of automation and technology has touched nearly every part of the restaurant world. Still, what I find most refreshing is hearing from guests who remind us that, ultimately, it’s the people who bring them back. That human connection is the heart of hospitality and one of the core values at Lettuce Entertain You. It’s also the simplest model for long-term success: treat people well, and they’ll keep coming back.
MA: You’ve worked with iconic concepts like Joe’s Seafood, Shaw’s Crab House, and Tokio Pub. How have these experiences influenced your approach to hospitality and guest service?
KB: Each of these restaurants has a distinct identity, but what connects them is a commitment to consistency and genuine hospitality. A great example — while visiting the Northeast recently, I met a bartender at a well-known seafood restaurant who, after learning I was from Chicago, immediately said his favorite oyster bar in the U.S. is Shaw’s Crab House. That kind of reputation doesn’t happen by chance; it’s the result of decades of doing things the right way, every day. It reinforces what I’ve always believed: make guests happy, be consistently good, and they’ll happily and consistently return.
MA: Looking back, what are the proudest milestones or moments in your career?
KB: There are so many moments that make me proud, but this year feels particularly special. Shaw’s Crab House Chicago celebrated 40 years, Shaw’s Schaumburg hit 25, and Joe’s Seafood, Prime Steak & Stone Crab marked its own 25th anniversary — all within the same year. Seeing these beloved institutions reach those milestones and continue to thrive feels like both a celebration and a testament to the incredible teams behind them.
MA: In such a fast-paced, customer-focused industry, how do you strike the balance between operational excellence and creativity or innovation in F&B?
KB: Operational excellence starts with consistency — following systems and getting the fundamentals right every day. Creativity and innovation are a bit more elusive. For me, inspiration often comes from both trends and nostalgia. Let’s be honest — very few ideas are entirely new. Often, innovation is simply history reimagined, incorporating current trends and styles. I enjoy revisiting successful ideas from the past and updating them with a personal touch, but I’ve always found that the key to success and operational excellence begins with forming a solid game plan and establishing a clear direction for the team to follow. Once that foundation is in place, every subsequent decision becomes much easier.
MA: Can you share a story where a challenge turned into a defining moment or learning opportunity in your career?
KB: A few years ago, we found ourselves in a period of complete uncertainty — one where we had to rethink what hospitality even meant when guests couldn’t join us in the dining room. It forced all of us to get creative and look at the business from a completely new angle. What stood out most to me was the way our teams responded. Everyone contributed ideas — from how to reimagine the guest experience beyond the four walls to finding ways to keep our people engaged and our culture intact. It was a time that reminded me just how powerful collaboration and creativity can be when they come from within. That experience reinforced my belief that adaptability isn’t just a skill in hospitality — it’s a defining trait of those who thrive in it.
MA: Marketing, creative strategy, and agency partnerships play an important role in today’s hospitality scene. How have these elements shaped the guest experience in your concepts?
KB: They’re more important than ever. With so many choices available to guests, a clear and creative marketing strategy helps us stay top of mind and communicate who we are. Agency partnerships — like our work with IMI — bring a fresh perspective, align us with future trends, and ensure that our programming resonates with today’s diners. In this landscape, these elements aren’t optional; they’re essential to sustaining long-term guest relationships.
MA: What advice would you give to someone looking to build a long-term career in the restaurant industry today?
KB: Call me. Seriously. The best advice I can offer is to approach this business with humility and patience. Learn from everyone around you, and stay curious. The restaurant world rewards those who genuinely love people — and who understand that hospitality is as much about consistency and kindness as it is about food and wine. My grandfather always told me to choose a career doing something you enjoy. I’ve always found wine, and the people who drink it, to be enjoyable — and here we are, 30+ years later.
MA: As you reflect on your career, what excites you most about the next chapter or future opportunities?
KB: I’ve always loved history — not in the sense of memorizing dates, but for the stories that explain how we got here. The same goes for hospitality. Some of my favorite culinary experiences hold a permanent emotional place in my memory, and I’m inspired by the idea of creating that kind of lasting impression for others. If someone walks away from one of our restaurants with a positive moment they’ll remember years from now, that’s the most rewarding part of what we do. I’m also energized by the prospect of opening new bars and restaurants. Being part of an opening is, for me, one of the most exciting and ultimately most rewarding experiences in the industry.
MA: You’ve collaborated closely with IMI Agency on hospitality and brand initiatives. What has that partnership meant for your concepts and for “Building Better Beverage Business”?
KB: IMI Agency has been an incredible partner and a trusted voice in helping us shape our beverage programs. Their insight into market trends and consumer behavior allows us to stay ahead of what’s next while keeping our focus where it belongs — on the guest experience. The partnership has truly elevated our ability to innovate with purpose and continue building better beverage business across all our concepts.
