As a third-generation restauranteur, Sydney Grims grew up in the industry, working in her family’s restaurants since she was a child. From the age of 12 throughout high school, she worked in the family business, starting in the coat check room, then as a barista and server at her father’s restaurants Moshulu, Dujour, and The Inlet. While still in high school, Sydney expanded her hospitality experience by working as a front desk agent and laundress for Philadelphia’s Four Seasons Hotel.
Her love of hospitality led her to Cornell’s “Hotel School”, where she graduated Magna Cum Laude with a minor in Real Estate Finance. Following graduation, she lived in East Hampton and Manhattan and worked as a general manager for the high-volume restaurant giant Hillstone Restaurant Group.
In 2016, Sydney shifted careers to a Hospitality Director role for a well-known Manhattan finance tycoon, recruiting 3-Michelin star chefs and organizing multi-million dollar fundraisers with A-list celebrities. Soon after, she returned home and joined her family business, Fearless Restaurants, taking the lead on opening Louie Louie in July 2018. Sydney then opened two additional locations, White Dog Café in Glen Mills and Rosalie Wayne in 2020. She currently serves as Director of Business Development, focusing on the company’s real estate development and building out the company’s overall strategy for future growth.
Check out all the Fearless restaurants at fearlessrestaurants.com and follow Sydney on Instagram @sydneygrims.
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Crissy