Behind the plate: Sinema leaders create unified vision for excellent experience

Housed in the bygone Melrose Theater, Sinema restaurant + bar opened to rave reviews in 2014. Guests were dazzled by the cocktails, cuisine and jaw-dropping transformation of the historic movie house, which retained all of its Art Moderne glamour. Then, Chicagoan Kyle Patterson came on board as sous chef, working under executive chef Dale Levitski, and Carly Houison was hired as a server.

For the past eight years, the two have remained, becoming integral parts of the Sinema team. In 2016, Patterson was promoted to executive chef. Houison moved up the front-of-the-house ranks, achieving the roles of banquet captain, event coordinator and general manager, which led to her current position of director of operations and sales. With a common vision, they bring strength and unity to the front and back of the house, in a manner they describe as a little bit mom and dad, and a little bit Bonnie and Clyde.

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How did you get your start in culinary, Kyle?

KH: It happened when I was about 19 years old, and I had just experienced the death of a good friend. It pushed me to make some life decisions and I felt drawn to the kitchen. I jumped into culinary school, put my head down and worked. Then I met Dale Levitski, who gave me my first lead cook job. I helped him open the bistro Frog n Snail. He taught me how to cook, what to cook, and most of all, why.

It sounds like he was a true mentor.

KP: Yes. Dale Levitski was my primary mentor. When he was recruited to come here and open Sinema, he brought me along. It was a life-changing move.

Carly, what drew you into the restaurant business?

CH: I had a goal. I wanted to be in management, in a leadership role.  Being a server is the first step. I have a strong background in sales, and as a server, that’s what you are doing — selling yourself, selling the experience. I was tenacious, loyal and worked to build loyalty with the staff. I also adapt well to pressure. I‘m a believer in the product and want to learn it all.

And your mentor?

CH: My mom! She is a powerhouse, a strong woman who was the family breadwinner from the time I was 14 years old. She’s a musician and recording artist who ran her own company and always encouraged me to follow my own pathway to success. I would be remiss if I didn’t mention Q (Q-Juan Taylor), our first GM. His growth within the company paved the way for the rest of us.

In some restaurants, there’s a disconnect between the front and back of the house. Talk about your “One Team-One Dream” philosophy, and your lead roles.

KP: It’s about recognizing the common dynamic. We run ideas past each other, brainstorm, make decisions and support each other.

CH: One cannot survive without the other. We grind together. I will jump in to the dish pit, or do expo, whatever is needed to make sure service runs successfully. Our kitchen is open; you can see it all. The mission is to cut to the chase, solve the problem. With respect. The staff is loyal to both of us.

KP: Build relationships. Have respect. You are human. You are worth more than the scallops you burned. You can’t throw your crew under the bus.

The pandemic has engendered many lessons and changes. What has been your experience?

KP: It gave me new set of problems and inspired imaginative thinking. I had been so used to being constantly moving, constantly doing. I was not used to having that down time. But it gave me the chance to reevaluate. The pandemic did change the culture. It taught us how to survive, after being told that you and your 50 employees were non-essential.

CH: When things opened back up, we noticed a shift in customer behavior, being, how shall we say, ultra-demanding. It created more stress. That is where I will step in, assist our front of the house team. Let them know, we’ve got their back. We know what you’re going through. And, above all, we want to continue to give top level service.

Do you have an ingredient or tool in your culinary arsenal that you would feel lost without?

KP: There’s this one knife I have that my dad bought for me 10 or more years ago. I always come back to it. It feels like home. But, honestly, there is no tool or ingredient that is more important than my crew. I cannot do the work without them. They make me look better. And they make me want to do better.

Can you tell us about a favorite dish — a Sinema signature?

KP: That would be our ricotta-filled Agnolotti. It’s been on the menu for five years and people would be upset if it ever went away. That said, I have a great love for pastas in general. Nothing provides that same kind of elevated comfort as a well-executed pasta dish. The staff knows how I baby those dishes.

Do you have any words of wisdom for anyone wanting to work in hospitality?

CH: Have a goal in mind. Don’t accept anything less than you are worth. But at the same time, don’t enter into this business unless you want to make people happy. And that includes nurturing each other. It all filters down from the top.  Caring works—it drives people.

Sinema restaurant + bar

2600 Eighth Ave. S., Nashville 

SinemaNashville.com; 615-942-7746

Dinner and lounge hours: 5-10 p.m. Tuesday-Thursday, 5-11 p.m. Friday and 6-11 p.m. Saturday.

Brunch hours: 10 a.m.-2 p.m. Saturday-Sunday. Closed Monday.

This article originally appeared on Nashville Tennessean: Behind the plate: Sinema leaders create unified vision for excellent experience