Chris Dexter is a 6ft 5” Harvard graduate and former professional basketball player who has opened nightclubs across the globe alongside Rande Gerber, and is now in San Diego to take Fred, his Apricot Toy Poodle, for daily strolls in the park. Or, I mean, Chris Dexter and Fred are here to share their latest vision: Quality Social – a luxury spin on the classic dive bar concept.
This international industry pro has succeeded across a variety of vocations and is now focusing his reach to elevate the downtown San Diego nightlife scene. The passion of locals inspires him. He personally appreciates a grungy old dive bar as much as a swanky new nightclub. He loves the Quality Social vision because it’s a high-style mix of high brow and low brow. And the most important lesson he’s learned from Rande Gerber is, no matter what, always marry a supermodel.
From the biggest mistakes entrepreneurs can make to how San Diego compares to the Chicago market and his short yet strong explanation of why Quality Social will work, get to know Chris Dexter in this week’s Industry Spotlight.
DiscoverSD: From professional basketball to investment banking and the Gerber Group, your resume is quite diverse. What did each vocation teach you about your personal skills and strengths?
Chris: As a nightlife entrepreneur, one thing I’ve brought with me is that you have to recognize that there isn’t just one simple task at hand. You have to be able to juggle the financial, the creative, the management as well as the business side. Another one of the most important things I’ve learned is that there needs to be a significant lack of ego in this industry. Everyone thinks that it’s as glamorous as you can get—it’s not. In nightlife, the lines get blurred with play and work. If you’re doing it right, it’s not about having fun, it’s about rolling up your sleeves up and getting down to business.
DSD: In the dining and nightlife industry we see many ventures come and go. What are the top 3 biggest mistakes people can make when opening a new venue?
C: 1. Know what you are trying to be. Don’t try to be all things to all people. Pick your concept, develop that concept and then implement that concept. 2. Don’t become too focused on your location. At the end of the day, if you have quality product, good service and great design, people will come and find you. 3. Execution of the experience: So many people don’t pay attention to the details. It’s about the whole experience. Execution is the sum of all of the details. In our business we craft the whole experience from top to bottom. We agonize over the bev napkins as much as we do over the bar menu.
DSD: What are the top 3 business tips you learned from Rande Gerber? How are you incorporating these tips into your vision for Quality Social?
C: Working with Gerber, I was able to open Whiskey locations in high profile markets, and each city has its own distinct personality. So I’d say: get to know your market by immersing yourself in the culture and the people—what they do, what they don’t do, what they like and what they don’t. What works in one market may not work in the next. Be relentless. In this industry, everyone talks about doing cool stuff. So if you have a vision, do whatever it takes to make it happen. There are a lot of naysayers telling you that you can’t do it, or why you shouldn’t do it. If you believe in it, work hard—and it can happen. Marry a Supermodel (kidding!).
DSD: We’ve been told you’re a man of precision. In just one sentence, explain why Quality Social boasts a strong business model that will work.
C: At its core, the need to socialize is both timeless and universal. There is always going to be the need to connect with a friend in a great setting. Quite simply, we are creating a high-style nightspot that speaks to everyone. We’re offering a casual neighborhood atmosphere without pretension, and we’re offering quality food at a good price point. (Sorry, that was more than one sentence!)
DSD: While poking fun at the dive bar concept, Quality Social is all about high quality food. What are some of your favorite things on the San Diego menu?
C: First off, our Executive Chef, Jared Van Camp is an absolute rock star. He’s created an approachable menu with unexpected twists on your favorite traditional bar staples. But as simple as the food may be, we’ve got some classics that will appeal to even the most discerning foodie. It’s approachable, blue-collar comfort fare. Jared is making regular use of fresh local ingredients with a couple of standout dishes—the Sausage and Clams use housemade dried chorizo, Carlsbad clams and local shell beans; the duck wings? Bad ass. They are prepared with tender harissa spiced duck and accompanied by cucumber mint raita’ dipping sauce. Not to mention, the BBQ’s oysters absolutely blow my mind.
DSD: The Gerber Group’s venues don’t exactly scream dive bar grunge. Are you personally more a fan of upscale lounges and nightclubs, or laid back neighborhood bars?
C: Both, that’s where the concept comes from—that’s our personal aesthetic, we enjoy a consistent mix of high brow and low brow. At Quality Social, we hope to give our patrons the fun and irreverence of a local neighborhood bar, coupled with the luxury amenities, the quality experience and the complete attention to detail that you would find at an upscale destination.
DSD: What element of Quality Social are you most looking forward to? Why?
C: I’m completely stoked for the live art tableaus and the champagne parlor. One of the things we want to do is offer an authentic backdrop for people to create their own sense of experience. The mood changes from week to week. Part of the fun is that people feel comfortable enough to come back again and again, but each time they return they will have something new that they can look forward to.
DSD: As compared to Chicago and the many other places you’ve operated businesses in, San Diego is a fresh city that’s just getting started. Why are you excited about opening a new venue in the downtown scene?
C: I’m really enjoying the passion and excitement of the people in San Diego. They are helping to shape the downtown market—it’s at a fun start-up stage. This is when people are most excited about what the future holds. In a lot of more established cities, people are cynical or jaded. Here, everyone is working together to bring it to its fullest potential. The more cool places that open up in the downtown scene, the better the overall experience for everyone.
DSD: When you’re not working, where can we find you?
C: My business partner Chris Guimond loves taking me to Sushi Dokoro Shirahama on Convoy. There are three seats in the whole place, and the best sake selection you’ve ever seen. We also like to hit Karina’s in National City for aqua chile. He is a true foodie adventurer and general bon vivant. I like El Dorado, Neighborhood, Basic and Café Chloe. Chee Chee’s (across the street from El Dorado). Total hole in the wall—it’s really gross, and it’s awesome. Other than that I like to take my Apricot Toy Poodle, Fred over to Coronado to walk near the beaches. It takes a real man to walk a toy poodle—not to mention, between here in Chicago, Fred has more sky miles than I do. He’s a complete stud.
Discover more about Quality Social, coming to San Diego March 2010.
