Dining / Photos: St. Louis Supper Club at Bowood by Niche
Photos: St. Louis Supper Club at Bowood by Niche
On July 21, guests dined at Bowood by Niche for the very first St. Louis Supper Club, a Gerard Craft restaurant inside Bowood Farms that embodies the sprit of summer. See the expertly-crafted menu and photos from the night.
On July 21, St. Louis Magazine hosted the inaugural St. Louis Supper Club. The secret location: Bowood by Niche. SLM dining editors George Mahe and Cheryl Baehr carefully selected this location for its light-filled, garden-adjacent setting and its colorful, fresh cuisine, perfect for the summer season.
Check out the menu by Pete Slay (culinary director of Niche Food Group) and see photos from the night below.
About the Chef
Photography courtesy of Niche Food Group
Photography courtesy of Niche Food Group
Chef Pete Slay (Director of Culinary Operations, Niche Food Group)
St. Louis native Pete Slay brings deep local roots and big-league experience to his role as director of culinary operations for Niche Food Group. Known for his versatility, attention to detail, and investment in young talent, Pete plays a key role in shaping and supporting kitchen teams across the group.
Pete’s culinary foundation was built in the kitchens of St. Louis, starting at his family’s restaurant Slay’s and later working at neighborhood institutions like LoRusso’s. He trained under some of the city’s most respected chefs—including Kevin Nashan, Josh Galliano, and Cary McDowell—before heading to New York and Boston, where he cooked under acclaimed chef Daniel Boulud. His time with the Boulud group took him from chef de partie at Boulud Sud to sous chef at Bar Boulud in Boston, developing his skills in both fine dining and hotel-based operations.
In 2019, Pete returned to St. Louis to join the opening team at Cinder House at the Four Seasons Hotel St. Louis, working under the leadership of James Beard Award-winning chef Gerard Craft. Since formally joining Niche Food Group in 2022, he has helped guide culinary operations across multiple concepts, bringing a steady hand and thoughtful approach to every kitchen he touches.
Menu
FIRST COURSE Crispy Tempura Squash Blossom ricotta, lemon, pistou aioli
