Today we’d like to introduce you to John Kessen.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I have degrees in music from Yale University and the University of Wisconsin. After graduate school, I moved to Minneapolis, freelancing in music and working in the restaurant industry. Restaurant work gave me the flexibility to pick up gigs. I moved to Boston about 20 years ago and continued work in restaurants, serving and managing, at the same time finding time to play the horn in local orchestras, primarily with the New England Philharmonic.
In 2008, I opened my first restaurant, Hungry Mother, with 3 friends. Currently, with 6 other partners, I run three unique spots in Kendall – State Park, Mamaleh’s, and Café du Pays. I continue to play with the NEP, work as stage manager, and sit on the board. When asked how I got in the restaurant business, I say, “I got a Masters in music”. This usually draws an unintended laugh!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Though I have not been working as a full-time professional musician, I am grateful to have the opportunity to play regularly in a full orchestra that performs a challenging and unique repertoire.
The French horn is a challenging instrument – friends have remarked that alongside the horn, I chose the equally challenging endeavor of restaurant work. Competition is high, as Boston has many great restaurants, and the business itself is a risky one with low margins. We have been fortunate that each of our places has been received well and is popular. Like music, restaurant work is in ‘real time’. Meaning that you can’t just set up a meeting two weeks down the road to address something. It is work that happens ‘in the moment’. This makes it exciting as well as challenging.
Another factor that makes this work interesting is the people – both co-workers and guests. Working closely as a team is both a challenge and a great joy. Just as welcoming and serving guests in the restaurant is a pleasure, it is a challenge when dealing with the ‘quirky, particular’ ones.
New England Philharmonic, Mamaleh’s, State Park, Café du Pays – what should we know? What do you guys do best? What sets you apart from the competition?
The New England Philharmonic is now in its 41st season. It is a volunteer orchestra performing new works alongside traditional repertoire. We have an annual Call-for=Scores competition and perform premieres every season. It is a pleasure to perform in this talented group, that plays an important role in the cultivation of classical music composition.
One of the factors that sets our restaurant group apart is the unique style of each of our places. We strive to create places that are not like others, that offer something new and have their own special feel. We also enjoy supporting charities, non-profits, and causes that make the world a better place. The Boston area restaurant industry professionals are passionate about doing good for the community. We join many other restaurants at events throughout the year. At State Park, we donate $1 from each State Park cocktail sold to the National Parks Service. On a personal level, I ride the 100 mile Best Buddies bike ride to support people with intellectual challenges.
What is “success” or “successful” for you?
Simply, success is defined by the goal that is set and whether it is reached. To be unsuccessful, however, does not have to be defined as failure. If you strive to do good work, always better each time, and to do it with passion and heart, there is success and honor in that.
Contact Info:
- Website: nephilharmonic.org, mamalehs.com, statepark.is, cafedupays.com
- Instagram: mamalehs, statepark, cafedupays, newenglandphilharmonic
- Facebook: mamalehs, statepark, cafedupays, newenglandphilharmonic
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