ST. LOUIS, MO – August 11, 2026 (StLouisRestaurantReview) Chef Kevin Nashan has established himself as one of the most influential culinary figures in St. Louis and the Midwest. Best known as the chef-owner of Sidney Street Cafe, Nashan has spent more than two decades elevating the city’s dining scene through innovative cuisine, exceptional hospitality, and award-winning restaurant concepts. His restaurants have earned regional and national acclaim, culminating in a James Beard Award for Best Chef: Midwest, one of the highest honors in American cuisine.
Today, Nashan oversees multiple restaurant concepts while continuing to mentor culinary professionals and shape the future of independent restaurants in St. Louis. His newest venture, The Clydesdale – A Clark Avenue Tavern at Ballpark Village, brings his signature approach to an upscale American tavern located just steps from Busch Stadium.
Early Life and Family of Kevin Nashan
Kevin Nashan was born in Chicago, Illinois, but spent most of his childhood in Santa Fe, New Mexico, where the restaurant business became part of his everyday life.
His grandfather founded La Tertulia, a celebrated Northern New Mexican restaurant that operated for nearly three decades. Growing up in the family business, Nashan learned every aspect of restaurant operations, beginning as a dishwasher before working in food preparation and the dining room.
Unlike many chefs who discover cooking later in life, Nashan’s education began naturally through daily exposure to hospitality. He has frequently credited those early experiences with teaching him that every employee—from dishwasher to chef—plays an essential role in creating memorable dining experiences.
Kevin Nashan – Education
Nashan attended Saint Louis University, earning a degree in Marketing before deciding to pursue a professional culinary career.
He enrolled at the prestigious Culinary Institute of America (CIA) in Hyde Park, New York, one of the nation’s premier culinary schools.
After graduating, he began assembling a résumé few Midwestern chefs could match.
Professional Culinary Training of Kevin Nashan
Kevin Nashan sought experience under internationally recognized chefs rather than immediately opening his own restaurant.
His professional journey included work at several renowned kitchens.
Commander’s Palace – New Orleans
Nashan completed an internship under acclaimed Chef Jamie Shannon, where he learned the demanding pace and discipline of fine dining kitchens.
La Français – Chicago
He trained under legendary French chef Roland Liccioni, refining classical French cooking techniques that remain evident in his cuisine today.
Martín Berasategui – San Sebastián, Spain
Seeking additional international experience, Nashan traveled to Spain intending to stage at another Michelin-starred restaurant. A scheduling misunderstanding redirected him to Chef Martín Berasategui’s celebrated three-Michelin-star restaurant.
The unexpected opportunity became one of the defining moments of his career.
During nearly a year in Spain, he immersed himself in modern Spanish cuisine, traditional preservation techniques, charcuterie, and ingredient-driven cooking.
Daniel – New York City
Returning to the United States, Nashan joined Daniel, Chef Daniel Boulud’s internationally acclaimed Manhattan restaurant, where he further refined his culinary philosophy before relocating permanently to St. Louis.
Sidney Street Cafe by Kevin Nashan
In 2003, Kevin and his wife Mina Nashan purchased Sidney Street Cafe, a respected neighborhood restaurant in Benton Park.
Rather than dramatically changing the restaurant overnight, Nashan gradually evolved the menu over several years.
His patient approach allowed longtime customers to embrace new culinary ideas while maintaining the warm neighborhood atmosphere that had made Sidney Street successful.
Under Nashan’s leadership, Sidney Street Cafe evolved into one of America’s premier independent restaurants.
The menu combines:
- Classical French technique
- Spanish influences
- Southern American traditions
- New Mexican flavors
- Seasonal Midwestern ingredients
The restaurant became known for producing nearly everything in-house, including charcuterie, pastries, breads, fresh herbs, and vegetables grown in its own gardens.
Peacemaker Lobster & Crab Co.
In 2014, Nashan expanded his restaurant portfolio with Peacemaker Lobster & Crab Co.
Inspired by both coastal Maine and New Orleans, the restaurant introduced authentic lobster rolls, po’boys, oysters, seafood boils, chowders, gumbo, and other seafood specialties rarely found elsewhere in St. Louis.
Peacemaker quickly became one of the city’s most successful seafood restaurants and later expanded with a second location in Tulsa, Oklahoma.
The Clydesdale – A Clark Avenue Tavern
Kevin Nashan’s newest restaurant is The Clydesdale – A Clark Avenue Tavern, located in Ballpark Village adjacent to Busch Stadium.
Developed in partnership with Ballpark Village, the restaurant pays tribute to the historic brewing heritage surrounding Anheuser-Busch while presenting an elevated American tavern experience.
The menu combines approachable comfort food with refined culinary execution.
Signature offerings include:
- Premium burgers
- House-made pasta
- Steak frites
- Fresh oysters
- Seafood towers
- Jumbo shrimp
- Caviar service
- Craft cocktails
- Local craft beer
- Anheuser-Busch selections
- Curated wine program
Designed to serve brunch, lunch, happy hour, dinner, and late-night guests, The Clydesdale aims to become a year-round gathering place for Cardinals fans, downtown workers, concertgoers, and visitors exploring Ballpark Village.
Culinary Style
Kevin Nashan’s cooking reflects influences gathered throughout his career.
Rather than focusing on one culinary tradition, he blends techniques from multiple cultures while emphasizing seasonal Midwestern ingredients.
His cooking commonly incorporates:
- French culinary foundations
- Spanish preservation techniques
- Southern comfort foods
- New Mexican chile traditions
- Contemporary American presentation
He has often stated that sourcing ingredients locally should be considered standard practice rather than a marketing feature.
At Sidney Street Cafe, herbs and produce have historically been grown on-site for use in the restaurant’s kitchen.
James Beard Award
Kevin Nashan achieved national recognition in 2017 when he received the James Beard Foundation Award for Best Chef: Midwest.
The James Beard Awards are widely regarded as the highest honor in the American restaurant industry and are frequently described as the “Oscars of food.”
Before winning, Nashan had earned:
- Five James Beard semifinalist selections
- Three finalist nominations
- Winner — Best Chef: Midwest (2017)
His victory placed him among an elite group of chefs recognized for exceptional leadership and culinary excellence.
Additional Accomplishments
Throughout his career, Nashan has accumulated numerous honors and distinctions.
His accomplishments include:
- James Beard Award — Best Chef: Midwest (2017)
- Multiple James Beard semifinalist recognitions
- Multiple James Beard finalist nominations
- Cooked for President Barack Obama
- Winner of the 2013 St. Louis Cochon 555 competition
- Featured on national culinary television programming
- Frequent guest chef at charity dinners and collaborative culinary events
- Recognized as one of St. Louis’ most influential business leaders by St. Louis Magazine
Leadership Beyond the Kitchen
Nashan has become equally respected as a restaurateur.
Over the course of his career, he has successfully navigated numerous challenges facing the restaurant industry, including:
- The Highway 40 reconstruction that significantly affected customer traffic
- The 2007–2009 financial crisis
- The COVID-19 pandemic
- Inflation and rising food costs
- Persistent labor shortages
Rather than viewing restaurants solely as places to eat, Nashan emphasizes creating environments where employees build careers, guests create memories, and local communities gather.
Community Involvement
Kevin Nashan regularly supports charitable organizations and food-related nonprofit initiatives.
Among the causes he has publicly championed are:
- No Kid Hungry
- Operation Food Search
He has also participated in fundraising dinners, chef collaborations, and mentorship programs that strengthen the regional culinary community.
Personal Life
Kevin Nashan and his wife Mina Nashan are longtime residents of the St. Louis area and have two sons, Max and Miles.
Away from the restaurant, Nashan is known for his commitment to endurance sports. He is an accomplished athlete who has completed multiple Ironman triathlons, reflecting the same discipline and perseverance that define his culinary career.
He also enjoys cycling, hiking, fishing, skiing, hunting, and spending time outdoors with his family.
Legacy
Kevin Nashan has helped redefine fine dining in St. Louis by combining world-class culinary training with Midwestern hospitality. His influence extends well beyond his own kitchens through mentorship, community involvement, and his commitment to independent restaurants.
From transforming Sidney Street Cafe into one of the Midwest’s most celebrated restaurants to introducing Peacemaker Lobster & Crab Co. and now The Clydesdale – A Clark Avenue Tavern, Nashan continues to shape the region’s culinary landscape. His career demonstrates that technical excellence, thoughtful leadership, and genuine hospitality can build restaurants that earn both national acclaim and lasting local loyalty.
Martin Smith is the founder and Editor-in-Chief of St. Louis Restaurant Review, STL.News, USPress.News, and STL.Directory. He is a member of the United States Press Agency (ID: 31659) and the US Press Agency.