Life & Work with Cheyenne Bond of Johns Island

Today we’d like to introduce you to Cheyenne Bond. 

Hi Cheyenne, we’d love for you to start by introducing yourself.
My background is what has gotten me here. A lot of hard work and working tough jobs. I started my journey in a snack bar at a bowling alley off Ashley Phosphate Road in North Charleston. From there, I went to work for Denny’s is 2003. I worked with this company for almost 12 years. I went from a diner in North Charleston to Virginia Beach for a few months and then back to a new store in North Charleston by the airport. I worked my way up from a server to a fill-in dishwasher and line cook, all the way up to a Restaurant Manager. I also worked as a relief manager for Waffle House. I had so much fun at this job. I definitely honed in my short-order cook skills here. It is not for the weak. During this time, I did a short stint of delivering pizzas at Dominoes. I then got a call from someone head hunting for Cannon Green in Downtown Charleston. I went in for an interview and immediately fell in love with the space. I spent six and a half years there going from prepping part-time to eventually being the CDC and running the catering side of the operation. Here I was able to explore endless cuisine options and use tons of different ingredients. This really helped to broaden my knowledge. It was in 2021 I decided to make a move and try something completely out of comfort zone. I began working with a Pakistani concept. I learned so much through this experience. In May of 2022, I joined the NDG family. 

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Food and beverage is a tough industry. There is a reason that “if you can’t stand the heat get out of the kitchen” is so popular. This job is not only physically demanding but emotionally demanding. I enjoy the rush of busy nights. The adrenaline rush keeps me going. It’s fun no matter how hard the day is! 

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Currently, I am the Executive Chef at Minero Mexican Grill and Cantina. I hop in wherever I am needed. No day is ever the same. I would have to say growth is what I am most proud of. In a professional and personal aspect. From the class cutting in high school to go eat at Denny’s to where I am now, is tremendous. I have been in this business for 22 years now. Looking back across the years and seeing what I am capable of now is mind-blowing. Adaptability and versatility is what sets me apart from others. Through my time, I have had the opportunity to work in different establishments and environments that has really given me a well-rounded set of skills. 

Have you learned any interesting or important lessons due to the Covid-19 Crisis?
Covid 19 was and has been tough. Especially on our industry. I really don’t know if I could pick one thing, in particular, to expand on. Since March of 2020, everything has changed. Staffing restaurants was already difficult. I think it is more difficult now. Between getting folks to work and then competing against other restaurants and the wages (sometimes outrageous) that were being paid. Don’t forget about the cost of goods. Covid definitely brought a full circle moment. It started in one aspect and hit everything you could imagine. 

Contact Info:

• Website: https://minerojohnsisland.com/
• Instagram: @bondcheyennebond, @mineroji