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#FGRFamily Spotlight | Kevin Massay

August 29, 2019

#FGRFamily Spotlight | Kevin Massay

When Kevin Massay isn’t waiting tables at South City Kitchen Vinings, he is serving on the tennis court. One of the restaurant’s talented servers, Kevin has been with the Fifth Group family for nearly five years as an execution chef with Bold and front-of-house at South City Kitchen. Learn more about his past pro tennis days, ordering tips and more in today’s #FGRFamily spotlight!

How long have you been with Fifth Group Restaurants?

I worked with Bold Catering for two years as an execution chef and then transferred to South City Kitchen Vinings as a support server for eight months and then became a server. I’ve been here for three years. 

Where are you from originally?

I was born in Huntsville, Alabama and grew up in Kennesaw. My family is Guyanese, so I grew up with a lot of Caribbean influence. 

What part of town do you live in?

I live in East Atlanta. 

What piece of advice would you give to an aspiring server?

There are many different parts to serving to consider. First is connected service and being able to establish guest connection. Staying calm and cool and being personable are key. Next is selling. You have to be able to try and properly explain what you’re selling to your guests. Lastly, be timely. Don’t just be on time to work, but be timely with how you approach guests, check-in with them and touch the table. 

What is your go-to order at South City Kitchen Vinings?

My dream order would start with an Old Fashioned made with Old Fourth Ward bourbon. I would start with a side order of fried gouda fritters. They are gooey, crispy, cheesy and crunchy, served with a sweet chili honey sauce, and are perfect for sharing. For my entree, I would choose the shrimp and Geechie Boy grits, topped with fried chicken. It’s the best of both worlds – creamy and crunchy – and I love to customize my order. For dessert, I would finish with the chocolate layer cake or the pecan blondie , which I’ve ordered more than anything.

Do you like to cook at home?

I cook at home a lot, especially for my two sons and daughter. I go all out for breakfast and they love my enchiladas. 

What actor would you cast to play you in a movie about your life?

Dave Chappelle. He is a comedic genius in the way he expresses himself and entertains people. He takes everything to the next level and, like him, I love to push boundaries.

Describe the perfect Atlanta day.

The perfect Atlanta day for me includes sunny skies and teaching tennis. When I’m not at the restaurant, I’m teaching tennis or picking up my kids. I would end the night with drinks and dancing in Buckhead. I love to balance multiple things in a day.

Share more about your background in tennis. 

I started playing tennis at 10 years old and played in national tournaments growing up. I ended up playing in high school and college and was #1 in Georgia for awhile. I was on my way to the top, but injured my shoulder and had to slow down. Now I teach tennis and love it.

What professional tennis player would you like to play against/with?

It would be an honor to play with French player Gaël Monfils. He is a funny guy and a showboat on the court. I also love Nick Kyrgios from Australia. They both do things that others wouldn’t usually do and make it entertaining and fun for spectators.

What is your most commonly used emoji?

The laughing smiley with tears. I post a lot of funny stuff. 

What’s your favorite table at South City Kitchen Vinings?

Table 60. It’s in the perfect spot – you can see inside and out and get a true feel for the restaurant’s ambiance. We host a lot of parties in this corner. I also love the patio.

If you were given an all-expenses paid vacation to anywhere in the world, where would you go?

My hometown in Guyana. It’s in the Amazon and is beautiful, untapped and home to the world’s longest waterfall. I still have family down there, so I would love to take my kids. It’s a very humbling experience to see their way of life. They also have incredible food. My favorites include all types of curry and pepper pot, a roast pork dish served in a rich, black sauce.

What is your favorite part of being in the FGR family?

The employee perks. There are too many to name – medical, 401-K, discounts at the other restaurants, etc. I also appreciate the flexibility with scheduling.