Today we’d like to introduce you to Carey Kidd.
Hi Carey, thanks for joining us today. We’d love for you to start by introducing yourself.
I began my career in web development, marketing, and graphic design — building brand identities, digital infrastructure, and growth strategies for a range of businesses. That foundation led me into hospitality, where I’ve spent the past two decades combining operational discipline with creative direction to launch and scale multiple concepts.
My wife, Lelia, and I co-founded Element Gastropub with a clear vision: to create a fully plant-based gastropub that could compete in a traditional dining and bar space without relying on labels. Lelia, who serves as Executive Chef, leads the culinary direction with a focus on quality, flavor, and accessibility, while I manage operations, brand strategy, and business systems.
Over time, we’ve expanded our efforts beyond Element. Together, we’ve developed and grown multiple brands including The Dirty V, Marian Cocktails & Kitchen, De Plantas Latin-Fusion, ChowPow, Southern Roots THC Cannery, and other hospitality and consumer product ventures. Our newest project, Havenwing Vineyards, is opening soon in Benson, North Carolina, as a multifunctional event venue and winery.
Our approach is rooted in creating long-term value — through thoughtful brand development, scalable systems, and a commitment to operational excellence. We continue to integrate data-driven tools, automation, and AI across our businesses to stay ahead in a competitive market while maintaining a high standard of service and guest experience.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth road — very few worthwhile ventures are. The restaurant and hospitality industry is constantly shifting, and launching multiple concepts, especially ones that challenge traditional norms, comes with real operational and financial pressure.
Staffing has consistently been one of the biggest challenges. Finding the right people who align with the brand, show up consistently, and can grow with the business is an ongoing process. We’ve had to rebuild teams, retrain leadership, and in some cases, restructure entire operations to maintain quality and consistency.
Operating in downtown Raleigh also comes with its own complexities — from parking limitations and city regulations to dealing with the seasonal nature of foot traffic and local events. As we’ve expanded into additional ventures like The Dirty V, Marian, and Southern Roots THC Cannery, the need for scalable systems became urgent. We had to invest heavily in backend infrastructure, digital tools, and accountability systems to avoid burnout and inefficiency.
Balancing growth with sustainability has been another constant challenge. It’s easy to get caught in the excitement of launching new concepts, but without clear structure and financial discipline, even a successful brand can lose its foundation. We’ve learned to be more deliberate — to scale when we’re operationally ready, not just when demand is there.
At the end of the day, every challenge has helped shape our approach. The setbacks have refined our systems, improved our leadership, and made the businesses stronger in the long run.
We’ve been impressed with Element Gastropub (Part of a broader portfolio of concepts under our management), but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Element Gastropub is a fully plant-based restaurant and bar located in downtown Raleigh, North Carolina. We specialize in elevated, flavor-forward dishes and a full cocktail program that’s designed to appeal to everyone — not just plant-based diners. Our goal was never to be a “vegan restaurant.” We wanted to create a space where the food stands on its own, where the atmosphere rivals the best bars in the city, and where plant-based just happens to be the foundation.
What sets us apart is our commitment to quality and approachability. We don’t rely on processed meat alternatives or trend-driven shortcuts. Instead, we focus on ingredients, technique, and building an experience that feels familiar but delivers something unexpected. From scratch sauces to thoughtfully curated seasonal menus, everything is designed to be both craveable and consistent.
We’re also known for integrating operational systems and technology into our business model. From AI-enhanced management tools to data-driven marketing strategies, we treat hospitality like a business — with heart, but also with discipline. That backend structure allows us to scale without compromising the guest experience.
While Element is the flagship, it’s part of a broader ecosystem of brands we’ve built, including The Dirty V (an experimental plant-based comfort food concept), Marian Cocktails & Kitchen (a tapas-style cocktail bar), De Plantas Latin-Fusion, ChowPow, and Southern Roots THC Cannery, a plant-forward beverage company. Our newest venture, Havenwing Vineyards, will serve as a multifunctional winery and private event venue located in Benson, North Carolina.
What We’re Most Proud Of:
Brand-wise, we’re proud of staying true to our values while still operating within the real-world constraints of hospitality. We’ve shown that plant-based concepts can succeed without being niche — that with the right team, systems, and leadership, they can thrive as mainstream hospitality brands.
What We Want Readers to Know:
We’re not here to follow trends. We’re building long-term, scalable, experience-driven brands that prioritize food integrity, guest experience, and operational excellence. Whether you’re dining with us at Element, attending an event at Havenwing, or trying one of our THC beverages, the goal is the same — to deliver something intentional, memorable, and rooted in quality.
Any advice for finding a mentor or networking in general?
Mentorship doesn’t always come in the form of formal relationships — in my experience, some of the best guidance has come from observation, consistent proximity, and learning through collaboration. I’ve had the privilege of working alongside and learning from people I deeply respect, including Raleigh industry leaders like Niall Hanley, owner of Hibernian Hospitality Group, whose work ethic and vision for hospitality have had a lasting influence on how I approach business and brand-building.
My earliest mentors, though, were my parents. Both worked in hospitality their entire lives, and growing up around that environment taught me the value of consistency, attention to detail, and how much of this industry comes down to how you treat people — both guests and staff.
In terms of networking, what’s worked best for me is staying active in the community, showing up consistently, and being willing to provide value before asking for anything in return. I’ve built relationships by listening more than I talk, supporting others’ efforts, and investing time in understanding what makes different operations successful — or vulnerable.
If you’re looking for a mentor, start by studying the people whose work you respect. Reach out with genuine curiosity, ask specific questions, and look for ways to contribute to their success. Mentorship often grows organically when there’s mutual respect and alignment of values.
Contact Info:
- Website: https://elementgastorpub.com
- Instagram: https://instagram.com/elementgastropub
- Facebook: https://Facebook.com/elementgastropub
- Twitter: https://twitter.com/elementraleigh
