The People of Yolklore
From a young age John was exposed to the hospitality industry and culinary experiences. His sense of connection to the industry jump started his own culinary career.
John began his hospitality experience with an associates degree from Forest Park Community College in hospitality management and culinary arts. He continued his education with abachelor’s degree from St. Louis University in Organizational Studies.
John progressed his career and skills under Certified Master Chef Adian Murphy at OldWarson Country Club. He worked as the banquet chef for 4 years, after which attained a major life goal by moving to Sydney, Australia. While in Sydney he broadened his skills to purchasing and maintaining inventory of a 400 seat fine dining establishment.
Soon after, a close friend and fellow culinarianoffered John a position as a kitchen manager of Chipotle Mexican Grill. Quickly, John climbed the ladder and was promoted to service manager. His responsibilities included scheduling, hiring, disciplining, employee development, book keeping, inventory, purchasing, creating and implementing budgetforecasts, as well as all other day-to-day operations of the business.
John’s curiosity pushed him into sales at Ford Hotel Supply where he learned the restaurant equipment, kitchen layout and design industry. He was able to learn about the building process of restaurants and how to set up a kitchen to run at max efficiency.
John has always had a dream of opening his own restaurant and after years of hard work now possesses all of the tools necessary to start, run, and operate a unique and interesting establishment such as yolklore.
Billy Oziransky was brought up in St. Louis, Missouri where he first fell in love with the hospitality industry. Billy was able to learn at an early age the ins and outs from his cousin who owned a restaurant and bar.
Billy began his own culinary career at Forest Park community college where he received an associate’s in hotel restaurant management and culinary arts. During this time he took the opportunity to learn a unique craft in the sushi business at Bento Sushi Bar. Within 4 years Billy worked his way up as the assistant sushi chef. He took on the responsibility of managing the kitchen and front of house staff.
After graduating, he decided to challenge himself in the bustling c
ity of Las Vegas at the Bellagio in the banquet kitchen. There he learned how to serve high quality meals to groups of up to 3500.
After 3 years in Las Vegas Billy took advantage of an opportunity to open the Four Seasons Resort Vail, Colorado. Billy quickly worked his way up as the banquet chef de partie.
Soon after, he decided to grow and expand his skill set within the front of house. He focused on customer service as a server at the 4-diamond property Sebastian Hotel – Vail. Within 3 years of employment, Billy was promoted to head server and even expanded his knowledge in the guest service department as bellman and valet.
After 7 years of traveling and building his knowledge of the industry, Billy decided to move back to St. Louis to be closer to family. He has worked his way to the top on multiple occasions and now possesses the skills it takes to be successful running his own business.
At a young age Mary drew inspiration from a strong Italian family heritage and a grandmother who always encouraged her in the kitchen.
Knowing she wanted to begin a culinary career by the age of 16, she enrolled directly after high school in to the program at Forest Park. She graduated with an associate’s degree in hotel restaurant management, culinary arts, and pastry arts. Mary knew she wanted to eventually own her own establishment one day, so decided to further her education at the University of Missouri with a bachelor’s degree in Hotel Restaurant Management.
Every job she had was a stepping stone in the direction of her ultimate goal of owning a restaurant. Strong- minded and determined, she traveled through various kitchens learning both culinary and pastry skills. She experienced many facets of the kitchen from garde manger at Westwood Country Club to line cook at Winslow’s Home. Her Four Seasons career began in Vail, Colorado where she was quickly promoted to the pastry chef’s right hand. When Mary moved back to Saint Louis, she worked her way to the top as Pastry Chef at the Four Seasons St. Louis.
Mary wanted to learn more than what the corporate world had to offer. She took the executive chef position for Strange Donuts, where job included everything from menu development to learning social media marketing.
Her dream is now turning into a reality with Yolklore. She’ll be able to use the tools and knowledge of years in the industry to create a successful and unique establishment.