Photos: St. Louis Supper Club at Lucy Quinn

On September 29, St. Louis Magazine hosted the second St. Louis Supper Club. The secret location: Lucy Quinn. SLM dining editors George Mahe and Cheryl Baehr carefully selected this location after following chef Ben Welch’s career for over a decade.

Check out the menu by Ben Welch (chef and owner of Lucy Quinn and Little Lucy) and see photos from the night below.

About Chef Ben Welch

Inspired by the modern influences, Ben Welch is pushing the boundaries of traditional Southern cuisine with his first solo venture—the dual concept launch of Lucy Quinn and Little Lucy restaurants in The Grove.

His culinary journey began at a young age, rooted in Mississippi family traditions and childhood memories of barbecue culture. His appreciation for Southern hospitality laid the groundwork for a celebrated career, including his nomination as a 2022 James Beard Awards semifinalist for Best Chef: Midwest.

Early on, Welch pursued formal education at Johnson & Wales University in Charleston, West Virginia, and honed his skills in prestigious kitchens including Emeril Lagasse’s NOLA in New Orleans. In 2016, he partnered with his father to open Big Baby Q smokehouse, where he perfected his St. Louis-style barbecue to critical acclaim as Missouri’s ‘Best BBQ’ by Food & Wine magazine. He later went on to open restaurants including The Midwestern Meat and Drink and led the kitchens at Six Mile Bridge Beer and former Botanica, where he received his first James Beard nomination.

During that time, Welch piloted Lucy Quinn as a series of Southern-style pop-ups in homage to his maternal grandmother. He deepened his connection to Southern foodways through travel in Mississippi and Tennessee. These experiences, coupled with his professional accolades, fueled his confidence to reintroduce his signature Southern dishes on a larger scale.

Chef Welch is a prominent advocate for Black chefs and the broader representation of Black culinary talent. His participation in events throughout the Midwest emphasizes the importance of mentorship, creating opportunities for the next generation of chefs, particularly from underrepresented backgrounds.

In addition to his advocacy, Welch actively participates in initiatives that connect food with social causes, demonstrating the power of culinary art to effect change. His work aims to foster a legacy of support, ensuring that future chefs have the guidance and resources necessary to thrive in the industry.

Check out Dave Lowry’s review of Lucy Quinn.