Meet Karl Steuck of Spirit & Spoon

Today we’d like to introduce you to Karl Steuck.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I first started in the hospitality game 18 plus years ago, my first gig was a waiter at the chain restaurant Bennigans. I was immediately hooked … it was the perfect fit for my high energy. Shortly after I landed a job on Lake Michigan, a venue with a fine dining restaurant, champagne room (DJ’s, Bands) and a bar with staple seasoned regulars

This was before the “craft” movement, but it’s here where I honed the craft behind my hospitality: attentive, efficient, personable, unpretentious & caring. A year later, the owner handed me the keys to his new restaurant: it was the first restaurant I managed, definitely beautiful life lessons learned. A year or so later, I was GM of both his restaurants while rewarding I hungered for more life experience.

A year later, on a whim, I moved to Los Angeles with a friend. LA was definitely an adjustment but landed a crazy rad gig at Raffles L’ermitage. The craft movement had just started, it was the first time I really used a jigger & worked with fresh ingredients on the regular. Wanting to learn more I jumped that ship to work in a Chef driven restaurant (Hatfields). This was the perfect landscape for my creativity & knowledge to flourish.

Spent five years as a head bartender where I honed my craft & palate. I then developed & directed the program for The Factory Kitchen: likely the most challenging & rewarding experience I’ve had. While this was happening, I had started a dialogue with Paul Elliot who was two floors above the restaurant making vodka in a loft.

As the first employee at @loftandbear: I wore all the hats. Marketing, events, sales, social media. Hence me picking up a camera to shoot the drinks I was creating. One thing lead to another and started shooting all the cocktails I was creating, which lead to Spirit & Spoon.

As Spirit & Spoon slowly started generating more interest from outside brand & bars decided it was time to go full throttle and invest more time & effort into making a sustainable business. Here I am six months later, getting to consult & shoot for bars, brands & friends. The high it gives me is unparalleled & I’m beyond grateful to be able to share a small piece of my work with LA!

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
For the most part, yes the road has been pretty smooth… I’ve been extremely fortunate with work opportunities those far. Transition and change can always be challenging, but I tend not to overthink or sweat the small stuff. I look at obstacles as learning experiences.

Spirit & Spoon – what should we know? What do you guys do best? What sets you apart from the competition?
I consult & shoot content for brands, bars & restaurants. I think I’m known for my style of photography … I only use natural light and try to capture the voice of drink, brand, person. Just like anything in life I don’t force it, I let it unfold organically … I truly look at it as art.

I’m proud to work with amazing clients & friends, but one of the things I’m most proud of is interacting with industry peers & strangers who are familiar with my work and generally say kind words.

What is “success” or “successful” for you?
Success to me is waking up every day loving what you’re doing. The criteria markers are following your dreams & passion while being flexible and being the best you can be in this moment.

Contact Info:

• Website: spiritandspoon.com
• Phone: 3238677378
• Email: karl@spiritandspoon.com
• Instagram: @spiritandspoon.com

Image Credit:
Jeffrey Fountain

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