When Drew and Michelle Statz opened Semo Pasta + Wine, they had no idea what to expect. One thing is for sure: They certainly did not anticipate a surprise visit from the famously blonde, rockstar-esque Guy Fieri before they had the chance to welcome diners into their restaurant.

The Statzes always dreamed of opening their own restaurant, but first, they were determined to know the business inside out. They gained collective experience by covering nearly every role in the restaurant scene—from server to manager, line cook to chef de cuisine—and everything in between. Drew Statz also contributed to the openings of multiple restaurants, and together, the couple made mental notes for their future endeavors.

With their commitment to continuous learning, the Statzes familiarized themselves with the intricacies of running a successful business, secured trusted investors, and handpicked a local chef to run their front of house.

With his distinctive handlebar mustache and punk vibe, Drew Statz brings a unique and deliberate approach to the kitchen at Semo, infusing it with artistry and innovation. His demeanor is marked by profound thoughtfulness, evident in every word and action. In contrast, Michelle Statz offers a lighthearted, honest, and witty nature that imbues a sense of warmth and joy into every meal. Her kindness and approachability create an atmosphere that makes Semo feel just like home.

Customers have found Semo’s menu incredibly approachable, often recognizing dishes they grew up with but hadn’t encountered in years. The couple frequently hears remarks like, “Oh, you have kohlrabi on your menu! I haven’t had that since I was a kid.”

This is largely due to the nature of the menu, described as Nebraska-style cuisine. Drew Statz defines this as focusing on what the land gives you. “We’re not going to do a tomato salad in January because that wouldn’t happen in Nebraska,” he explains. “It’s really just working directly with Nebraska farmers on what is available right now.” By focusing on local, seasonal ingredients and adhering to a farm-to-table philosophy, this ingredient-driven approach supports local farmers and reduces environmental impact. However, sourcing everything independently presents its own set of challenges. “In a sense, it’s almost 20 times the amount of work as normal,” Drew Statz says. “I make 20 phone calls, I get 20 text messages, we receive 20 different orders at 20 different times.”

Typically, restaurants source all their ingredients from large distributors, but Semo’s recipe for success is sourcing everything independently. The extra effort behind the scenes is well worth the quality they’re able to provide. “The benefit is, we’re investing in our community, and the community is reinvesting in us,” Drew explains. “We’re buying beef that spends its entire life in Nebraska. It never leaves the state.” 

This commitment also results in more flavorful ingredients, especially in the handmade pasta Drew makes daily. Hundreds of different pasta shapes and cuts are crafted by hand, and Drew is fascinated by the process. “It’s a meditative process because it’s not something I can put on the stove and then walk away,” he explains. “It’s a commitment. Once you start it, you have to finish it.” 

Aside from the handmade pasta, Semo’s natural wine selection adds another unique touch to their dining experience. While not exclusively natural, around 60% of their wine list showcases small-scale, artisanal winemaking. “We want to buy wines that kind of share our same core values—we don’t want to buy anything that’s just wildly mass-produced,” Michelle says. “We like the small-scale stuff because we are the small-scale stuff.” 

The majority of Semo’s wine selection comes from husband-and-wife operations that make only 50 barrels of a certain wine. Every grape is grown in organic soil, and the winemaking process requires few additives, focusing on the expression of the grape. Natural wine is a niche product, allowing Semo to educate their staff and diners about its intricacies and create a culture around it. This takes place not just in the restaurant, but also on social media. On Instagram, they feature a series called “Naturdays,” each post spotlighting a different natural wine Semo offers, including a description of the vineyard, winemaking process, and flavor profile. 

Perhaps the most unique aspect of Semo is their commitment to equitable compensation for staff. Back-of-house employees—chefs, line cooks, dishwashers, preppers, and others—are typically underpaid in many kitchens across the country. The Statzes chose to break that cycle. While they could follow the industry norm where back-of-house employees earn minimum wage and servers receive $2 an hour, the Statzes decided to pay all their employees livable wages, including healthcare, regardless of their position. 

They understood that every employee in a restaurant plays a vital role. “Everyone is equally important to the restaurant ecosystem,” Drew says. “Why would we continue using this model where only one person wins? It’s just dated.” 

Consider this: if a restaurant is short a bartender for the night and drink tickets take too long, tips and sales drop. If a dishwasher calls in, the whole restaurant is affected. If a chef is absent during a rush, wait times extend, customers grow impatient, and service suffers. The Statzes recognize that this interdependence means everyone deserves fair compensation. 

What makes Semo Pasta + Wine inimitable goes beyond its local menu offerings, natural wine selection, equitable wages, and the fact that Guy Fieri savored one of the first meals served there. Semo’s most distinguishing quality is the profound philosophy and purpose driving it. 

Drew and Michelle Statz have redefined the very essence of restaurant operation, pioneering change and culinary excellence, and it’s only a matter of time before their groundbreaking work reshapes the entire industry. ◆