HAUTE CHEF KINGSLEY

Interview with Shawn Kingsley

OF HAUTE CHEF KINGSLEY

In the summer of 2019 I wrote an article for Intown Magazine on my favorite brewery / pub in Houston, Baileson Brewery on Bissonnet, between Morningside and Greenbriar. Every day that they are open, Thursday through Sunday, various vendors / food trucks splendidly appear and serve steaks, pizzas, tacos, barbecue, the usual food truck fare. It is always excellent.

Lately, Baileson’s has let one particular vendor, Haute-Chef Shawn Kingsley, work each Sunday afternoon and evening. Let me tell you that Kingsley’s various fried empanadas and tacos are extraordinary. Kingsley works with his mother, Yvonne Kingsley-Wells, and what a powerhouse team they are. His business is really taking off and he now has an intern, Mao Cordova, working alongside them.

A recent menu offered “International Fusion Tacos” such as Asian Pork Belly (my personal favorite along with the Jamaican Empanada), Barbecue Chipotle Chicken, Beef/Lamb Gyro, Fried Mushroom and Sweet Peppers and Jerk Pork Butt. Also “Haute Empanadas” such as Buffalo Bleu Cheese Chicken, Traditional Cuban Beef Piccadillo and Haute Mom’s 5-Cheese and Mac. Not on the menu that night, but my all time favorite, the Spicy Jamaica Empanada. Simply amazing fare!

I recently interviewed Kingsley for Intown Magazine.

Intown: How long have you been doing the “traveling show”?

Kingsley: Mom and I have always cooked together, as a matter of fact it’s three generations from my grandmother to my mom and now myself. While they were holiday and home cooks I have always wanted to entertain and as a result of the pandemic mom and I decided putting the show on the road would be the most lucrative and self fulfilling for us. It’s been exactly two years now.

Intown: What is it like to be work-

by Philip Berquist

Haute Chef Shawn Kingsley, intern Mao Cordova (holding an empanada), and “Momma” Yvonne Kingsley-Wells

“Haute Mom’s 5-Cheese and Mac Empanada”

ing side by side with your mother?

Kingsley: The challenges are definitely present but at the end of the day she is my mom and I respect and value both her opinion and creativity. There are heated divisions during business hours but never does it spill over into down time. She is my best friend and my rock and working with her to accomplish the dream is the dream itself. I would say this is my “happily ever after”.

Intown: How did you come up with your menu?

Kingsley: I am a Detroit native and the culture there is much greater than anyplace I have ever been including NYC. The various cultures including Lebanese, Polish, African, Greek, Cantonese and so many others were a part of the cuisine I was privileged to eat regularly. I was also trained by a Master Butcher Tom Thompson of the Chicago Beef Company and several others including Master Chef, Iron Chef Mike Potowski, Chef Aliou at Shula’s Hyatt Regency and of course my mom and grandma. The menu is my desire to share my experiences with others through food and emotion. “I never met a dish I didn’t like”!

Intown: Is the menu the same at other places you sell at?

Kingsley: The menu is constantly changing but we keep a few items on every menu for our food fan followers that have their favorites.

An order of three Asian Pork Belly Tacos!

Intown: Do you have expansion plans?

Kingsley: I would love a small shack similar to what Baileson’s was and is today but the market is so unstable currently. Mom and I are hoping to finish out the year with a 40% increase in sales over budget and a 100% increase in event bookings and catering over last

year. Branding and creating a buzz is important for us right now. This will help us in the next year as we start to look at expanding and maybe bringing on partners. I prefer intimate settings where I can touch each client and make sure that everyone feels welcome and special.

Intown: Where else do you have regular days of the week such as Sundays at Baileson’s?

Kingsley: Mom and I also host a pop up at George’s Country Sportsbar in Houston’s Montrose on Fairview Street every Friday and we also find ourselves serving food for the holidays at Barcode Lounge with Manager Larry, Commander Chris and Bruce Cain for those that are without family. The menus are modified for both places and the holidays but still just as creative as our menus for both Baileson and Second Draught. (Intown - Second Draft is a new venture for Baileson’s Sarah Pope and Adam Cryer at the ION, the old Sears building.)

Kingsley: It’s important for me to note that my mom and I are incredibly grateful for Sarah my sister, the owner of Baileson’s Brewing Company for giving me a chance when no other brewery would.

To say “thank you” is an understatement for what has been the catalyst for all the success I have received and the momentum that has developed around my cooking. I call her my sister and she refers to my mom as “momma”.

She and Adam are family to us and we plan to be a part of everything they create and will allow us to share and be a part of.

Kingsley: My story as I call it is from “Haute Couture” after 20 years in the high fashion profile arena to “Haute Street Cuisine” today.

After years of working with women such as Barbara Bush, Susan Dao and the likes of Oprah Winfrey my true calling and life’s dream is to work with my mom as I did with her mom as a child and the arena was a kitchen on Cloverlawn Street in Detroit Michigan.

Intown: Stop by some Sunday and enjoy some amazing “Haute” food. You will not be disappointed.

An order of three Asian Pork Belly Tacos!

Haute Chef Kingsley featured at Sundays at Baileson

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