From Waitress to Café Owner
Zoe describes the restaurant industry as “heavenly,” an adjective that some may view with skepticism. Yet, she’s in heaven, because she’s passionate about the industry and loves what she does—as simple as that. Over the past 25 or so years, Zoe has worked hard to slowly-but-surely build her career and affect change on the St. Louis food scene.
She’s been cautious about reopening her restaurants during COVID and has only dabbled in curbside pick-up—a conscientious decision made with the wellbeing of her employees in mind. While making a profit is important, it’s not the be-all-end-all, especially in a pandemic. Zoe is proof that a caring attitude, coupled with a doggedness to grow, breeds success. While it’ll take a bit to adjust to the new normal of socially-distanced, outdoor dining, the restaurant industry will bounce-back—however, when that’ll be, restaurateurs, like Zoe, are unsure.
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