From Super Bowl to Menu Planning

An athlete’s success can often be broken down into stats, the superhuman ways they push themselves, and the dream of snagging a championship. As they near retirement, players are asked: “What does life after retirement look like?” Former professional football cornerback Kayvon Webster’s resume is stacked. Denver Broncos. Los Angeles Rams. Houston Texans. New Orleans Saints. The Washington Commanders. A Super Bowl 50 championship ring. After retiring from the NFL, his restaurant endeavors, specifically Smith and Webster, have clinched his success off the field. Webster made time to field a few questions from Beyondish.

How did you get started in the food industry? 

The journey has been incredible, but not without its challenges. I’ve always had a passion for food, rooted in family gatherings and the flavors I grew up with. I wanted to create something that brings people together, celebrates culture, and inspires connection. My journey in the culinary world began in Los Angeles after I tore my achilles. At the time, I had a live-in chef and as my activity slowed during recovery, I started to think about how we could continue to work together. What began as meal plans for my teammates soon evolved into something more. Inspired by the movie Chef and driven by a desire to bring Southern cuisine to Los Angeles, Chef Terry and I co-founded the VYBE305 food truck in 2017/2018.

That’s quite a switch, going from NFL Super Bowl champion to restaurateur? 

Transitioning from football to food was humbling. While the NFL taught me discipline, teamwork and resilience, the restaurant industry required a completely different skill set—building menus, managing teams, and understanding customer needs. The triumphs have been seeing our guests’ faces light up as they enjoy our dishes. Challenges? The unpredictability of the industry and people. Supply chain issues to finding the right talent keep me on my toes, but I thrive on problem-solving.

So what led you to open your brick-and-mortar place? 

Toward the end of 2019 and heading into 2020, I relocated the food truck to Miami and parked it in front of my grandmother’s house. The growing demand for our food quickly outgrew the truck and pushed me to search for a more permanent location. That search led to what would eventually become the restaurant.

Tell us about how your partnership with food critic Starex Smith come about (the Smith in Smith and Webster)? 

The road to opening was anything but smooth. It took nearly a year and a half due to setbacks caused by unreliable construction and poor management decisions. Ultimately, I had to step in and take control to ensure the vision stayed on track. During this period, Chef Flip brought food critic Starex Smith to review our dishes. Instead of taking a purely critical approach, I asked Starex to collaborate with us. His feedback became invaluable in refining the concept and elevating the brand. He has a profound understanding of food and culture. He challenges us to think deeper about what our cuisine represents and how it connects with our audience.

Why the name change from VYBE305 to Smith and Webster? 

One key change was moving beyond the name VYBE305. Inspired by the iconic pairing of Smith and Wesson, I wanted a name that reflected strength and legacy. I replaced “Wesson” with “Webster,” my last name and Smith & Webster was born—a name that now represents the evolution of our vision, combining authenticity, innovation and cultural storytelling. Opening the restaurants required not just vision but assembling the right team, learning the nuances of the business, and staying adaptable. Each step has been a learning opportunity and a testament to the importance of perseverance.

You have two locations, one in Miami and one in Coral Springs. Can you tell our readers what differentiates the two? 

Our Miami location is vibrant and energetic, reflecting the city’s dynamic cultural mix and nightlife scene—bold flavors, great music, and immersive experiences. On the other hand, Coral Springs offers a more intimate and family-friendly setting, perfect for quiet dinners or special gatherings. While both locations share our signature menu and high standards, we’ve tailored the ambiance and service to meet the unique personalities of each community. Our Miami spot opens on Valentine’s Day this year, while Coral Springs is gearing up for its full, operational Wednesday through Sunday.

Your team has curated a menu inspired by the ‘African diaspora with refined French techniques.’ Please share. 

The menu reflects a deep respect for the African diaspora, celebrating the diversity and richness of its culinary history. It took us four months to finalize. We paired this with refined French techniques to elevate the flavors while keeping the dishes approachable. Curating the team was a mix of serendipity and strategy. Culinarians Malcolm Prude, Chef Frederick and Chef Gedeon share my vision and bring immense talent.

Starex Smith asked you, ‘What does your food represent?’ I love that question. So what does Smith and Webster’s cuisine represent? 

Connection, legacy and innovation. It bridges tradition and modernity, offering a narrative that honors history while embracing creativity. I was surrounded by vibrant flavors growing up in Florida. Caribbean spices, Southern comfort food, and fresh seafood influenced our menu. Standout items include the spiced shrimp with citrus beurre blanc and the oxtail pasta.

You mentioned that you fell in love with the movie Chef. What inspired you about that movie, and how does that apply to your food journey?

Chef is a love letter to passion and creativity. Watching it reminded me of the importance of authenticity and staying true to your vision, even when faced with challenges. It also highlighted the joy of connecting with people through food, which resonates with me deeply. That inspiration drives everything we do at Smith and Webster.

Tell us how has your pro-ball experience helped you in the food industry? 

My NFL career taught me the importance of preparation and adaptability. In football, every game is different, and the same goes for every day in the restaurant business. You need to anticipate challenges, communicate effectively with your team, and stay focused on the goal. That winning mindset has been invaluable in navigating the ups and downs of the industry.

What was the reaction to your career transition from your teammates and colleagues? 

The reaction has been overwhelmingly supportive. Many of my teammates admire I took the leap. Some have even visited the restaurants. They appreciate the parallels between sports and entrepreneurship—both require drive, vision, and the ability to inspire a team. It’s always great to see familiar faces enjoying the space and the food.

And what about Future plans? 

We’re just getting started. In addition to expanding our locations, I’m passionate about giving back to the community through culinary education and mentorship. Long-term: evolving into a brand that represents not just food but culture, creativity and connection on a global scale.