Today we’d like to introduce you to O’Shane Elliott.
Hi O’Shane, so excited to have you with us today. What can you tell us about your story?
When I was a kid, I was always in the kitchen, cooking for my siblings, baking with my mom, or all-out experimenting with whatever was available. I enjoyed the artistry but more the joy people get from eating delicious food. Over time I stepped away from the kitchen and focused on getting to college and majoring in history and political science. While in college, I submitted an application to be on Food Network’s Chopped and represent my school. In 2015, I appeared on Chopped and it reinvigorated my passion for cooking. Many people wanted me to open a restaurant or cook for them, but it was a bit overwhelming. So once again, I stepped away from the kitchen. During the pandemic, while in college, I had to get an additional job which ended me back in the kitchen of a local burger bar, where my appreciation for food and skills for working in a commercial kitchen developed. After two years of working for someone else, I knew it was time to take what I learned to create a new concept that spoke to me and my style of cooking. For the last couple of years, I have been working to create Oceans’s Twist as a restaurant that represents who I am. A bowl filled with comfort, spice, and damn good food. I cook because I want people to enjoy it, I want people to be full, and I want people to be satisfied.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
With very little capital and limited restaurant knowledge, I was looking to create a concept that would be easy to manage. I was wrong, the cost of equipment piled up and inventory management became far more difficult than catering. I couldn’t find a kitchen or food truck within my budget and no bar locations wanted to give me a chance. When we opened, we struggled to get sales and the competition continued to be steep. We planned to open a year ago with several investors, but they pulled out and we lost the chance to open. I submitted several loan applications but was declined due to insufficient history, but I continued to examine different avenues.
As you know, we’re big fans of Ocean’s Twist Kitchen and Grill. For our readers who might not be as familiar what can you tell them about the brand?
Ocean’s Twist Kitchen and Grill is a pop-up/limited-service restaurant in the Blodget Food Hall in Houston’s historic 3rd Ward. Our focus is to create and serve Damn Good Food with a twist. Much of the menu is derived from the Caribbean, particularly Jamaica, where my family is from. Although we do use authentic Caribbean ingredients, we are not monolithic. We incorporate a variety of food cultures to provide a new palette of flavors for our customers. Our focus is on providing Damn Good Food with the sense of spice and comfort that makes you want to write home about it. Our Jerk Chicken Skewers and Birria Beef are the hallmarks of our menu, succulent, savory, and satisfying. Paired with our Elote Avocado or Curry Chicken Eggrolls, we use global techniques to bring to you a deliciously unique experience. On our website – Oceanstwist.com – you can order online for pick or delivery, and you can submit a catering request. Our menu is ever-changing with new additions and is more than happy to create custom eating experiences for you because creating Damn Good Food is what we do.
If we knew you growing up, how would we have described you?
Growing up, I was always in the kitchen with my grandma or my mom. But outside that, I always was around my family. They have supported me always. Although I’m a pretty shy person, I can be a big personality when it comes to my interest – food, and being around amazing people. Eating is always been about sharing in the community and that is why I want to share my food with Houston.
Contact Info:
- Website: oceanstwist.com
- Instagram: @oceanstwistkitchen
- Facebook: https://www.facebook.com/oceanstwist/
