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In our second episode in What\\u2019s On Tap\\u2019s \\u201cBlack in the Hospitality Industry\\u201d series, we sit down with Kurtis Lott, Co-owner & Chief Operator of the four-location restaurant concept Cajun Boil & Bar (@cajunboilandbar), and Brian Jupiter (@chefjup) award-winning Executive Chef & Partner of two Chicago restaurants, Frontier (@frontierchicago) and Ina Mae Tavern (@inamaetavern).\\xa0 They both have been in the bar and restaurant industry since they were teenagers and share with us their unique experiences and perspectives on what it is like coming up \\u201cblack in the hospitality industry.\\u201d\\xa0 We also discuss the challenges of having black-owned restaurants, the change they see happening in America, and they give some simple tips on what we can all do to make the world a better place.\\xa0 \\u201cSoul Food Sundays\\u201d anyone?\\xa0\\xa0

Chef Jupiter was named as a finalist for the James Beard Award Best Chef - Great Lakes and has been on multiple television shows and news channels including Cooking Channel\\u2019s America\\u2019s Best Bites, Check, Please!, NBC Chicago News, NBC\\u2019s 1st Look, Fox 32 Chicago News, WGN-TV News, and the Food Network. Frontier, known for their \\u201cwhole animal experience\\u201d (including alligator!), was Chef\\u2019s first foray into restaurant ownership after having led many other kitchens.\\xa0 Ina Mae Tavern, named after Chef Jupiter\\u2019s great-grandmother, is a New Orleans-style concept inspired by recipes passed down through generations in his family.

Kurtis Lott is not only a successful restaurateur, but he\\u2019s also the first client of TappedIn (the restaurant marketing company that creates the What\\u2019s On Tap video podcast) that has been on the show.\\xa0 Kurtis is the Chief Operator & Co-owner of Cajun Boil & Bar - a Louisiana-inspired restaurant built around seafood boils, amazing sauce, and a lively atmosphere.\\xa0 They opened up four Chicagoland Cajun Boil & Bar locations (Oakbrook Terrace, Orland Park, Oak Park, and Joliet, IL) within one year!\\xa0 It has been amazing to see what he was able to accomplish in such a short period of time.

We had a great conversation with these two inspirational restaurateurs and we hope you enjoy it as well!