Today we’d like to introduce you to Zak & Korina McClellan.
Zak & Korina, we appreciate you taking the time to share your story with us today. Where does your story begin?
Zak and I share an interesting connection—we were both ironically born in Sault Ste. Marie, Ontario, though Zak grew up on the Michigan side, in Sault Ste. Marie, Michigan. Zak’s childhood revolved around hockey, and he went on to become a Michigan State Spartan (Go Green!).
As for me, I eventually moved from Canada to the U.S. to attend law school in Lansing, where I met Zak one evening at the Wild Beaver Saloon, a local bar. We married in 2013, and in August 2014, we took a leap into entrepreneurship by opening Prost! Wine Bar and Charcuterie.
Many people ask where the idea for Prost came from, and while the short answer is “family memories and experiences,” the longer story goes much deeper. I’m a second-generation Italian, with both sides of my family hailing from the Calabrian region of Italy. My grandparents and father made their way to Canada in the late 50s and early 60s, bringing with them not just their belongings, but their passion for food, heritage, and family.
Growing up in the Sault, I remember the thriving delis and bakeries that were integral to the community. The smell of freshly baked bread, the sight of salami, mortadella, and prosciutto being sliced for the perfect panino—all of it created a sense of comfort and nostalgia. Family dinners were an essential part of life, where meals were made with love and care, and where sharing stories and raising a glass to one another felt natural. There was no rush to leave the table—everyone, no matter the age, took their time to enjoy the moment.
This deep sense of connection through food followed me throughout my travels, where I developed a love for independently owned restaurants, bars, delis, and grocers—places that radiated quality and passion. Zak, too, traveled extensively during his hockey career, and together, we often reflected on the experiences we had in various establishments and how they made us feel. That feeling is something we wanted to replicate, so we set our sights on creating a welcoming, feel-good space of our own in Frankenmuth.
Fast forward to 2022, and we were blessed with the opportunity to expand—opening our second location in Uptown Bay City in November. We’re incredibly grateful for the journey and the people who’ve supported us along the way.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The restaurant industry is undeniably one of the most challenging to navigate, it can feel like an uphill battle at times. But there’s also an indescribable sense of reward that comes with it. Seeing our guests choose to spend their time with us—laughing, talking, sharing stories over food and drink—is a feeling that’s hard to put into words. It’s a privilege to be part of those moments and is what pushes us each day.
We owe it to our guests to provide exceptional service, attention, and respect. And that’s where our incredible team comes in. Hiring individuals who truly understand the essence of hospitality has been key to our success.
We could never have overcome the obstacles we’ve faced without our amazing management team. They have helped us pivot when we needed to and pushed us to step outside of certain comfort zones, too. When we come up with new ideas, they are willing to take the lead and see it through! These individuals have been with us since we opened our doors in 2014 and have grown into critical roles within the company. A huge thank you to General Manager Erin Bradley, Head Chef Jacob Matuszak, and Bar Director Constance Braeutigam, who have been instrumental in helping us get to where we are today.
Special mention to Elliot Trombley who joined us as a dishwasher shortly after opening our doors. Over the years, he’s grown with the company and is now an integral part of our management team. Our management team has since expanded with the addition of Brennan Webb (Frankenmuth) and Ellyn McNeil (Bay City) as well as our lead chefs Hayden Lucia (Frankenmuth) and Olivia Dutcher (Bay City). All have quickly become invaluable members of our leadership group. It takes a strong village!
Thanks – so what else should our readers know about Prost! Wine Bar and Charcuterie?
I believe that our core values—Friendliness, Attentiveness, Cleanliness, and Knowledge—are what truly set us apart. These aren’t just words for us; they form the foundation of our training model and are what we strive to deliver each day. We constantly review and listen to customer feedback, and time and time again, our guests tell us that it’s the attention to detail, the level of service, and the knowledge of our staff that they most appreciate. When it comes to our menu, I feel it strikes a perfect balance—it’s unique enough to stand out, but familiar and comforting enough to make everyone feel at home.
Is there any advice you’d like to share with our readers who might just be starting out?
Don’t be afraid to reach out to those in the profession or industry you are in and ask for help or guidance. There is so much value in learning from others and their experiences. Continue to inspire yourself, however that may be. Travel, reading, or just stepping outside of your routine to gain new perspective.
Contact Info:
- Website: https://www.prostwinebar.com
- Instagram: prostwinebar
Image Credits
Tyler Wendling
