With nine locations of The Shack, three of The Corner Pub & Grill, and The Tavern Kitchen & Bar, Baldanza appears the picture of success. Yet it all began with a flop: The Shack’s original concept, a nighttime restaurant on SLU’s campus, was, as he says, “a disaster.” Rather than quit, he and his team pivoted to breakfast and lunch. “We learned to not give excuses to fail but find it as a reason to succeed,” Baldanza says.
2026 QUESTIONNAIRE
What advice would you give to the next generation of St. Louis entrepreneurs or leaders? Current times has us in “information overload.” At the end of the day, trust your gut.
What’s a risk you took in business that didn’t pan out—but taught you something valuable? Many people do not know this, but the first Shack was a nighttime restaurant on the SLU campus, called The Shack Pub Grub. We served refined college eats, owned the building, and it was a disaster. We were a young company then, looking at a substantial financial loss on the business and the building itself. We made the decision to close the pub grub to open our first Shack Breakfast and Lunch with the intent to just pay off the loans overtime. Twelve years later, we have nine Shack locations in two different markets, with more to come. We learned to not give excuses to fail but find it as a reason to succeed.
What do you do when you’re feeling stuck or uninspired? My wife, Heather. She is my anchor and our family’s.
Who in your company (or industry) deserves more recognition for their impact? I know this will most likely be declared as “ass kissing,” but SLM dining editor George Mahe, who’s had his finger on the St. Louis dining pulse for decades, bringing his fair and balanced approach for all to read and as a friend has been honest. If I had a second vote, it would be his wife, Suzi, for putting up with him.
What’s a local organization, nonprofit, or initiative that more people should know about—and why? Over the past 18 years, our family of restaurants has donated more than $1.5 million to Backstoppers, which provides financial assistance to the families of our fallen heroes in the line of duty.
2025 QUESTIONNAIRE
PROFESSIONAL ACCOMPLISHMENTS & OPPORTUNITIES
What has you most excited about the future of your company or industry? Coincides with the previous question, with lower turnover we have more hourly staff and leadership practicing our daily non-negotiables for our guest experience.
If you could change one thing about your industry, what would it be and why? For restaurants not to be the doormat of the hospitality industry.
What’s the toughest business challenge you’ve had to overcome (excluding the pandemic) and why? Back in 2007–2010, when we were starting to grow, it was nearly impossible to get a loan; it took five to seven years for banks to feel comfortable.
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MENTORS & PEERS
To whom or where do you go for sound business advice? For restaurant advice, my business partner and best friend Jon Fogarty; for business advice regarding the restaurants, Josh Bledsoe with Stifel Financial and Jim Placio, a retired private equities and venture capitalist.
Do you have a business mentor? I have two, Bruce Frailey of Mike Duffy’s Pub and Grill. I worked for him from 16 to 22 years old. He taught me about how restaurants should and must be part of the community. A big part of our business model is supporting the community that supports us. For hospitality, Tony Pietoso of Café Napoli. I worked for Tony from ages 22–28. No one can work a room like “Big Papi.”
What piece of advice has had the most significant impact on your career? I have been fortunate over the years to call Rusty Keeley with Keeley Companies my friend. Rusty took his family-owned construction company and grew it to like a gazillion dollars or something like that. Before we opened seven Shacks in three years, I was extremely concerned in losing touch with not only the current restaurants we owned but also my family, which at the time were 5 to 17 years old. I asked Rusty how he grew but still stay connected with family and the current business. He told me to establish core values, not only for myself but for me at work and at home. Those core values of patience, integrity, responsibility, and honesty set the roots of my foundation of who I am today.
BACKGROUND
Where were you born? Naperville, Illinois
What was your childhood aspiration? Hospitality
What was your first job, and what did you learn from it? I cooked the first burger at Mike Duffy’s Pub and Grill at 16 years old. I learned so much about how to be part of community and to be part of the staff from Bruce Frailey.
What educational degrees do you hold, and where were they earned? UMSL, major in Communications.
HOBBIES & INTERESTS
If you were not in your current profession, what would you be doing and why? Construction. I find myself with every restaurant buildout doing little jobs myself.
What is your favorite St. Louis-area restaurant, and what do you typically order there? Mine. I order anything I want cause its free—LOL. At Peacemaker, a lobster roll and oysters. And Mac’s has the best cheeseburger in the world.
What is one item you recently crossed off your bucket list? I took the family to Italy last summer for two and a half weeks.
What is one book you think everyone should read (or podcast everyone should listen to) and why? Setting the Table by Danny Meyer. If you are opening a restaurant or getting into sales, this book really goes in to detail on how to treat guests and customers.
What’s your hobby/passion? Staying as active as possible, either watching my son’s lacrosse games, playing golf, or racquetball.
What is your most prized possession? My family, hands down. Everything I do is because of them.
What would people be surprised to learn about you—a fun fact? In the early ’90s, while living on the Loop, I got a tattoo of a Italian Flag on my arm to celebrate my heritage—only to find out a couple months later that I had them put the Mexican flag on my arm by accident instead. Whoops…or should I say “ahi va“?
What is your go-to karaoke song? Ricky Martin’s “Livin’ La Vida Loca”
