Daniel Grossman + Brendan Kelley
Brooklyn Heights, Brooklyn
Daniel Grossman and Brendan Kelley’s partnership began the way many great restaurant careers do: side by side on the line. The co-founders of Confidant Hospitality first met at Brooklyn’s legendary Roberta's Pizza, where years of long shifts, promotions, and navigating the challenges of the pandemic forged both a friendship and a shared vision for what a restaurant could be. After climbing the ranks together and helping shape some of the city’s most influential kitchens, the pair set out to create something of their own: a neighborhood restaurant rooted in hospitality, community, and the kind of genuine care that keeps both guests and staff coming back. Which brings us to their joint venture, Brooklyn’s Confidant.
Full Name, Age, and Where are you from?
DG: Daniel Grossman. 30. Port Washington, NY
BK: Brendan Kelley. 31. Telluride, CO
What are your titles and how did you go from working your way up at Roberta's to becoming co-founders of Confidant together?
DG: Co-Exec Chef & Co-Owner of Confidant Hospitality. Roberta's was like college: you start as a young, hungry cook and if you stick it out, you work your way up piece by piece. Brendan and I were among the cooks who really stuck it out especially through COVID, and that gave us significant room to grow. From Sous Chef, I eventually became executive Sous Chef of Roberta's and then of Foul Witch for its opening. We saw so many talented chefs come and go and we ultimately hit a plateau for growth at the company. Confidant came to us through a mutual connection of a friend of mine and our now business partner, Henry Goldman. Once the opportunity became real we spent months building a business plan in a coffee shop. After almost three years of construction, delays, concept changes and inspections, we were able to open the doors at our original location.
BK: Co-Exec Chef & Co-Owner of Confidant Hospitality. I began at Roberta’s as a line cook after deciding to step away from the Michelin-starred restaurant grind and refocus on what drew me to cooking in the first place. Early on, I witnessed a constant cycle of turnover—many people were simply looking for a paycheck. At the same time, a dedicated core group of cooks emerged, eager to learn, grow, and take it seriously. That sense of commitment and community is what convinced me to stay. During that time, Dan and I quickly became friends and roommates. Together, we worked our way through the ranks, progressing from line cooks into leadership roles within the company. I was promoted to Sous Chef during the pandemic at Roberta’s original Bushwick location, before becoming the opening Sous Chef and later Chef de Cuisine of the Domino Park location. From there, I advanced to Chef de Cuisine of Events & Development, overseeing culinary programming, new initiatives, and large-scale events across the company. Confidant began from Dan's and my strong friendship and the desire to create a welcoming place for both guests and staff.
What inspired you to get into this industry?
DG: I always loved food, but I can't confidently say that it's the industry I thought I would build a career in. Like many others in this world, I needed a job badly and that job led me to fall in love with it. My first real kitchen job was at L'industrie before they expanded. It was a tiny hole in the wall at the time, cranking out some of the best pizza in NY with an exceptional focus on detail and ingredient quality. That kitchen pushed me to learn everything I could about food. I'm forever grateful for that opportunity. I'm still chasing and finding inspiration every day in food and alongside the amazing people I get to work with.
BK: I first fell in love with cooking at a young age while helping my mother prepare family dinners and meals for friends. Those experiences sparked my passion for food and bringing people together through it. Once I entered the industry, what I enjoyed most was the strong sense of community. No matter where you work, the people around you often become like a second family. There's something special about being part of a team that works hard every day to create memorable experiences for our guests. I love the energy, teamwork, and shared purpose of cooking for others and making their time together meaningful.
What advice would you give to friends or roommates interested in starting a business together? Would you recommend it?
Starting a business with your best friend (and roommate) is fucking hard. You need to have a rock solid relationship and know what makes each other tick. You need to balance each other out as much as humanly possible. It is okay not to be equally good at certain things. The most important thing I'd say is continuing your friendship outside of work and sharing good experiences together that are completely separate from the job. We no longer live together but we are just a few blocks away now. Every Tuesday, we go to our local bar for some drinks and food with Sierra and Mason (Dan's girlfriend and roommate). Those nights are incredibly important to maintaining balance. We fight sometimes, but a hug and an apology usually come quickly from one or both of us. Don't let things fester. Like any good relationship, communication is everything. If you're lucky enough to have a friend that you feel you have a strong enough relationship to endure every emotion with on a daily basis, do it. If not, don't.
Brooklyn Heights has changed so much over the last few years. How do you see Confidant fitting into the neighborhood’s current dining landscape?
Brooklyn Heights is an established neighborhood in Brooklyn. We are fortunate to be in an amazing location with a neighborhood that's excited to support us. We are truly just honored to be surrounded by other great bars and restaurants. Our goal is to be a great addition to the landscape by adding unique seasonal options to the already amazing choices around us. We fit in by continuously pushing ourselves every day to make amazing food and drinks, and by providing the best service we can as a team.
It's my first time here, what are the dishes that are must-orders?
Trout mousse, at least one of our seasonal vegetable dishes (these rotate often), and the steak and prawn pot pie.
New York diners are more informed and adventurous than ever. How has that changed the way you think about cooking and hospitality?
We continue to be as seasonal and quality-driven as possible. Diners are more adventurous now but we also want to appeal to as many people as possible, so we focus on offering a great range of options for the whole crowd.
What excites you most about reopening right now, especially in a city where the restaurant industry still feels like it’s constantly reinventing itself?
We are excited to be here and to have this opportunity to make Confidant the best it can be. We have regulars and we have new fun guests every night. We are living in this moment and trying to stay true to our identity. Hype is great but consistency and longevity are the name of the game. We are committed to taking care of our team, showing gratitude to them in every way we can and creating a fun and safe workplace where everyone is excited to give every guest the best experience. This is a hard time for restaurants but it's also been a hard time for a long time, nothing about this business is easy. We will be here for a long time, as long as we stay true to the fundamentals that make this restaurant special today and will continue to make it special for years to come.
Looking ahead, what do you hope Confidant becomes for Brooklyn Heights over the next few years?
We hope to become a neighborhood institution that stays true to our roots. We want to be a part of this community, not just exist as a restaurant inside it. Community is everything, especially in Brooklyn.
