Daily Inspiration: Meet Alex Belew

Today we’d like to introduce you to Alex Belew.

Hi Alex, please kick things off for us with an introduction to yourself and your story.
My interest in food began at a young age. Spending more time in the kitchen at my grandmother’s house than watching the game with all the others, I was learning how to make a few ingredients into a delicious dish! I got my first job in the food industry at 15. After a few years of working in less-than-ideal situations and being in bands that never went anywhere, I decided the move was culinary school. I was politely asked to leave my 3-year stint at MTSU in 2002, so after a 4-year hiatus from the education realm, I was finally mature enough to handle it. And I was right. I graduated at the top of my class, with honors, in 2008. I started a catering company after school to help pay off student loans. I also worked as a food broker in Nashville, one of the worst things I could have ever done for my soul. In 2012 I was offered a job teaching culinary arts at Blackman High School in Murfreesboro. I taught there for 3 years while also catering and working at a Husk part-time. Teaching was the most pivotal move I ever made. It forced me to learn and teach new things. To be truly creative and sparing with the finances. My budget for food for 4 classes for a year was only $1500. During my 2nd year, I led our class to the NRA ProStart Championship and won, making Blackman High School the best culinary program in the state. After I left in 2015, I continued catering and started offering pop-ups. The end goal was always to have my restaurant. In December 2017, a commercial real estate agent called me and told me about a place that was available as a restaurant. I went and looked at it and immediately saw the potential.

I didn’t have any investors or partners, so I knew the rent was affordable even if the location was semi-questionable. Dallas & Jane opened in April 2018. We were voted best restaurant in Rutherford County twice and called the same by Eater Nashville. When Covid happened, we tried pivoting to a take-out model that didn’t work for our brand when we were allowed to re-open at the limited capacity. That also didn’t work for us as we were only a 55-seat restaurant. In July 2020, I turned my fine dining restaurant into a meal prep company. It was a relatively seamless transition and worked very well for over a year and a half. But in July of 2021, I was highly bored creatively. The business was successful, but I felt stuck. I wasn’t happy and was missing the excitement of the line, my team, changing my menu, and serving guests. I saw an application for Hells Kitchen on FB and sent mine in. After 5 months of zooms, appointments, psychological exams, and waiting, I got the call that I was chosen to be on the show on December 23. And now we all wait to see what happens!

We all face challenges, but looking back, would you describe it as a relatively smooth road?
This journey has been anything but smooth. From having managers that stole from me to a pandemic that shut us down, I’ve had to pivot and make sacrifices like many others. Owning a restaurant without having a team behind you or an investor to help out when needed is insanely hard. I worked 90-100 hours a week for 2 years. When I came home after covid, my then three-year-old barely knew who I was. But without all those things happening, I wouldn’t have the resilience and knowledge I have now.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I don’t know that I specialize in anything. I love to cook and see people gather together to share a memory and a meal. Many of the best moments of our lives are celebrated around food. It’s a fantastic honor to be cemented in those memories by bringing the food. And I love being a part of that.

I’m most proud of my wife and children. The sacrifices she had to make for me to chase my dreams were not easy. We have 2 amazing boys that make me laugh till I cry. At the end of my life, I want them to know how hard I worked to help give them a great life and taught them that a great work ethic and character make a great man.

One thing that sets me apart from others is my constant search for knowledge. I love going and staging at other restaurants with great chefs and teams and learning their techniques and methods. The more well-rounded you are, the more you can handle anything that’s thrown at you.

Alright, before we go, can you talk to us about how people can work, collaborate, or support you?
I’m easy to find on social media and the internet. I’m always down to collaborate in almost anything other than electrical work. Regarding support, I’d love for you all to follow my journey on Hells Kitchen and social media. I may have some exciting news coming soon!

Contact Info:

• Website: www.alexbelew.com
• Instagram: instagram.com/alexbelew
• Facebook: facebook.com/officialalexbelew
• Youtube: https://youtube.com/channel/UCcJ098xiFNeseHt4NnjDaLw

Image Credits
Alex Belew Nick Bastoky