Meet Kirel Shaw

Today we’d like to introduce you to Kirel Shaw. 

Hi Kirel, can you start by introducing yourself? We’d love to learn more about how you got to where you are today.
We began in May of 2020, which was no doubt a hard year for everyone. Our executive chef and co-owner Kirel Shaw have been a seasoned restauranteur for over 10 years, and with the COVD-19 shut down, having many friends and family in the restaurant industry that was arguably the most devastated occupation during this time period. WE begin to give out free food to our community to do what whatever we could to ease the blow of major layoffs & the shutdown. After two successful community supports of free meals. We decided to turn to business. creating a name for ourselves through our community. This began the snowball effect that no one could have expected. With the original plan of owning our own food truck in 5 years, with the great reception we received to our Mexican Swahili fusion we obtained our goal in 2 short years. 

Why the Mexican/Swahili fusion? This represents legacy and heritage to us. AS our chefs extended roots hail from the East African region of Africa, and the blend of peppers and spices from the Hispanic culture seemed to blend perfectly. This also represented his children heritage as well. something he was able to build off family roots & lineage. WE have since grown to an African-inspired fusion food truck/business. Paying homage to all regions of Africa. We now offer full catering for weddings, graduation parties, employee appreciation, corporate lunches, etc. AS well as normal food truck vending at festivals & food trucks rally in the West Michigan Area. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
With the overwhelming reception from the Grand Rapids community, it has definitely been a challenge to keep up with demand, which turned out to be one of the many hurdles we had to overcome. With COVID-19 regulation changing the food industry forever, learn to adapt and change to everyday events was also a struggle we had to overcome. Rising food prices and loss of labor as any restaurant/food business would tell you. 

Appreciate you sharing that. What else should we know about what you do?
Our Executive Chef and Co-Owner Kirel Shaw has worked in the food industry for 10+ year, learning from chefs all around Grand Rapids in lieu of traditional culinary school. Working from dish crew to regional manager over two stores and over 80+ employees. Using the knowledge learned from the respected managers and chefs he worked under, he decided to create something of his own. Specializing in learning about his heritage form Africa in all aspects and bringing something new and exciting to West Michigan and the greater Grand Rapids area. We create our food with passion and love which we really believes sets us apart from other local food businesses, that we are built off community support from all over and every demographic. The thing we are most proud of is building this from the ground up. 

Do you have any advice for those just starting out?
Find out what you’re good at and dig in. IS my best advice for future food industry entrepreneurs. That is a lot of unknown even in city and state-regulated practices, you need to be able to adjust and adapt at any point in time. Take patience and urgency to complete every task set in front of you. THE POWER OF SOCIAL MEDIA. 

Contact Info:

• Website: www.streetchefshaw.com
• Instagram: https://www.instagram.com/streetchefshaw/?hl=en
• Facebook: https://www.facebook.com/StreetChefShaw/
• Yelp: https://www.yelp.com/biz/street-chef-shaw-grand-rapids
• Other: https://www.weddingwire.com/biz/street-chef-shaw/3ccb6dcafdb5093c.html