{Josh Roland will take the helm at Mike Shannon’s June 16.}
Mike Shannon’s Steaks and Seafood will soon see a change in its top toque. Nick Zotos is leaving his post as executive chef, overseeing the restaurant downtown, its sister restaurants in Edwardsville and at Lambert St. Louis International Airport and culinary operations at Lumen private event space, to take a position as executive chef at Saint Louis University. Josh Roland, former exec chef at Salt, will take Zotos’ place. Since Salt’s closure in summer 2013, Roland has worked for a cruise ship company, writing menus and cooking onboard, according to Shannon’s co-owner Gary Van Matre.
“Nick gave notice last week. He got an offer he was really excited about. We’re super happy for him. It’s a good thing for him and his family,” Van Matre said. “We couldn’t be more appreciative of him and his help to grow our brand. He helped us open two restaurants.” Mike Shannon’s Grill opened in Edwardsville March 2013. A second location debuted yesterday, June 4, at Lambert in Concourse A.
Van Matre said Roland is a longtime friend with whom he has wanted to work for years and that “the timing was right” for both parties. Zotos will end his tenure at Shannon’s next week, and Roland will officially come aboard June 16.
“Josh is going to come in and really get the lay of the land,” Van Matre said. Shannon’s will continue its tradition as a steakhouse, but Van Marte said Roland will have the license to put his stamp on things. “We don’t want to cut that creative ability.”
In his new post at SLU, Zotos will be responsible for all the university’s culinary operations, including food service at its residence halls, its catering and banquet service and its restaurant The Docket located at SLU’s School of Law downtown. “Being part of a long tradition at one of the oldest universities in the country – that’s pretty unique,” Zotos said.
Roland did not immediately return a request for comment.
-photo by Brian Fagnani
This article appears in June 2014.