Chef Gerard Klass transforms traditional soul food into vibrant, health-conscious dishes at Soul Bowl. His innovative approach bridges childhood memories with contemporary culinary techniques. The restaurateur’s commitment to healthier preparations and incorporating plant-based alternatives has earned him acclaim in the Twin Cities dining scene, where his creative vision proves that soul food can be both nourishing and indulgent.
Klass recently spoke with rolling out about his restaurant.
Your journey from pop-up to a permanent location at V3 Sports is fascinating. What were the most significant challenges and unexpected rewards of making that transition? Leaving a successful corporate career. I had been at the restaurant group for 10 years at that time, and it was comfortable, so to make that transition, I had to take a financial risk to bet on this concept. Being a Black-owned business, financing is always a thing for most of us…