In his mother’s basement, a childhood pretend restaurant hinted at his path ahead.
Jeffrey Fenton, Comm ’13, has brought Toronto’s De Mello coffee shop to Kingston’s Market Square, opening a downtown café he describes as ‘a moment.’ Now a partner in the company, Fenton first dreamed up the idea more than a decade ago as a student wishing for a warm, student-friendly coffee spot in Kingston.
Fenton’s passion for hospitality runs deep. As a child, he transformed his mother’s basement into a pretend hotel and restaurant—an early hint of the career to come. After graduating with a Queen’s commerce degree in 2013, he built a marketing career before finding his way back to hospitality through entrepreneurship.
For Fenton, coffee was a natural fit. “Coffee felt like an incredible way to pursue hospitality. Coffee shops are places where people have very tangible, meaningful experiences,” he explained in an interview with The Journal.
Although he always pictured himself as an entrepreneur, Fenton admitted he didn’t know how to make it happen while at Queen’s. “Honestly, I did always envision myself as an entrepreneur,” he said. “But when I was at Queen’s, I didn’t quite know how to make it happen. It didn’t feel like as supportive a path back in 2009 and 2010 as it is now.”
Still, he credits his time at Queen’s for impacting his approach to business. A difficult first year marked by homesickness and uncertainty helped him develop resilience. Professors, he said, encouraged his entrepreneurial mindset even outside business courses. And the overall campus culture left a lasting impression.
“In my opinion, Queen’s is one of the best institutions in the world, not just for the content that’s taught but for the culture,” Fenton said. “It’s a culture of excellence, and that was essential for me when I went into the working world. I feel serious pride being a Queen’s alum, because that foundation makes it easier to deal with the challenges of entrepreneurship, especially the uncertainty that comes with running a business.”
That variability, he said, remains the hardest part of building a business. “Every day it’s uncertainty after uncertainty,” he said. “Sitting with that uncertainty is a challenge, but my experience at Queen’s helped me manage it.”
Fenton explained that the most rewarding part has been watching long-term decisions pay off. “You make a decision and may not see the results right away,” he said. “The biggest source of pride is seeing those choices pay off down the line after you’ve worked through the uncertainty and impatience. That’s incredibly rewarding.” Personal growth, he added, has been just as meaningful, describing a sense of fulfilment with overcoming challenges along the way.
To students considering a similar path, Fenton shared straightforward advice. “Know why you want to do it,” he said. “For the right person, it can be incredibly meaningful. Develop grit and resilience. There’s no single path; you don’t have to start a business right out of school. Work for others, learn skills, or shadow someone. And don’t rush. You’ve time.”
Tags
Alumni, coffee, entrepreneur, Smith Business
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