A significant development in local restaurant management occurred earlier this week, as industry expert Chris Kelling assumed the role of front-of-house director of operations for O+O Hospitality.
The Webster Groves-based hospitality group, owned by Mark Hinkle and Jenn Hinkle, encompasses Olive + Oak, O+O Pizza, The Clover and The Bee, Perennial on Lockwood, and O+O Events. Kelling officially took on this role earlier this week.
The Background
Kelling arrives with decades of experience, including a position as director of hospitality and development at Pi Pizzeria and general manager roles at various restaurants within Niche Food Group. Notably, he was dining room manager at The Restaurant at Meadowood during its recognition with the 2014 James Beard Award for Best Service. He later co-founded Elmwood before establishing Pizza Champ and Burger Champ in the same location. Most recently, he worked as director of restaurant operations at Katie’s.
“When I found out he was closing Pizza Champ and unaware he was moving to Katie’s, I reached out and said, ‘Let’s meet up,’” Hinkle recalls. “It was one of those moments where I sensed potential even before knowing the details.”
After Kelling left Katie’s, they revisited their conversation. “We discussed leadership and service and realized we share the same philosophy,” Kelling explains. “We both embody Midwestern hospitality and prioritize our humanity over our professional personas. But Mark takes it a step further—he builds communities. He could run for mayor of Webster.”
After several discussions, Kelling joined the company to manage front-of-house operations across the group’s eateries. He emphasizes that his goal is to enhance and fortify existing practices instead of overhauling them. “I see myself as an O+O steward,” he notes. “I aim to elevate the guest experience and the team’s experience, but sweeping changes aren’t on the agenda.”
“It’s about leveraging our strengths,” he continues, “and Mark and I both understand that together we are more effective. I’ve only been here a few days, and while there’s always excitement with new beginnings, it’s clear that the culture at Olive + Oak is warm and authentic. The staff here genuinely enjoys their work.”
A New Team
This transition reunites Kelling with several longtime colleagues from the industry, including Bonnie Moore and Ashley Shelton, who have recently taken on new culinary leadership positions within O+O Hospitality. Moore is now the director of culinary operations for O+O Hospitality, while Shelton serves as executive chef at The Clover and The Bee.
“Bonnie’s exceptional reputation from Blackberry Farm speaks for itself, and I’ve known Ashley since our days at Niche,” Kelling shares. “When we first met, she was the garde manger chef at the original Niche, where I was the GM. She was executive chef at Sardella and Pastaria while I was GM there, so our reunion was filled with familiar warmth.”
“None of us are here to be agents of change,” he adds. “The three of us aren’t tasked with fixing anything—there’s nothing that needs fixing. We’ve been given a solid foundation to showcase our skills and expertise, which is a rare opportunity for all of us.”
Next Steps
For Hinkle, this hiring signals a dedication to reinforcing an already successful operation rather than gearing up for expansion. “We have 30,000 square feet of hospitality space in Webster, and our focus is on continuing to excel and enhance what we do,” he explains. “That requires an incredibly strong team, which we’ve been fortunate to build.”
“Sometimes, a fresh perspective is needed to refine operations without compromising the guest experience. We now have several fresh perspectives,” Hinkle says, referring to Kelling, Moore, and Shelton.
Hinkle points out that many of the company’s managers have been with the group since its inception and believes that Kelling is uniquely qualified to guide the organization moving forward. “There are very few individuals in this market capable of leading this type of group, and Chris is exceptionally qualified to do so.”
Kelling expresses his gratitude for landing at O+O so promptly after leaving Katie’s. During his brief downtime, he consulted for Balkan Treat Box on systems and management development while also enjoying rare personal time with his family. “Restaurant professionals rarely get to do that,” he notes. “We seldom have the chance to rest.”
The Future
Initially, Kelling plans to dedicate much of his time to O+O Pizza, but he sees the entire Webster Groves campus as interconnected. “I consider the two-block walk between the restaurants as an extension of my dining room,” he shares. “And I thoroughly enjoy engaging with guests in the dining room.”
Regarding expansion plans, Kelling states that he and Hinkle are aligned in prioritizing the strengthening of the company
