The De'Mure Way: Sumter chef, Clarendon entrepreneur bring new flavors, meaning to South Sumter with restaurant

Food is more than just nourishment. It's also an invitation - one that welcomes you into a person's world, giving you a glimpse into their history, their culture and their heart.

For Alonso Felder and Jamal Green, food is their language, their craft and their way of leaving a lasting impact - and De'Mure Kitchen is just the start.

For Felder, 37, a military veteran from Summerton, service has always been part of his identity. But while serving his country gave him discipline and purpose, he knew he wanted to build something of his own - something that would allow him to take control of his future. But to do so, to follow his dreams, he knew that he needed a solid foundation, and it first had to be built on financial stability.

"You've got to have a foundation, and when I say foundation, you got to have money. You got to have finances. You got to do something that's going to support your dreams," he explained, his wise words to other young entrepreneurs.

Whether it was saving money from his career, taking on side hustles or simply being smart with his investments, Felder understood that success wasn't just about talent, but also about preparation. Which is why when the time came to open a restaurant, he was ready, and he knew the best business partner to call.

Jamal Green, 38, born and raised in South Sumter, grew up with a path lined by spices, recipes and the opportunity to share a meal with the people who matter most.

"Food is all I know," he said, and that truth runs deep.

Raised in a family where the kitchen was the heart of the home, Green was surrounded by women who cooked with love, laughter and a deep understanding of flavor. He would come to get his big break into his familial kitchen scene as the grill master at family functions; he's since taken up a knack for frying.

The smells of seasonings, the rhythm of stirring pots, the joy of feeding others - it all shaped him. From his first job at 16 until now, the food industry has been his bread and butter. Which is why as he and Felder worked to create a space that represents their dedication to great service and even better food, there was only one way to do it: The De'Mure Way.

The Anglo-French word gained virality during the "Very demure, very mindful" trend across social media platforms. But Felder and Green sought to give it new meaning when they opened De'Mure Kitchen, 516 S. Lafayette St., on Dec. 30, 2024.

"Clean" and "polite" were the two words the duo used when it pertains to De'Mure Kitchen, which is what customers should expect when dining. Ordering from a menu of their favorites - from wings of all flavors and heat levels and Philly cheesesteak eggrolls to piping hot fries and mozzarella sticks and everything in between. And if you want the full experience, get it "The De'Mure Way," complete with cheesesteak, four classic wings and cheddar-bacon-topped fries.

The combo provides a great sample of everything the business has to offer, in both taste - with flavors that complement - and presentation. Since opening in December, raving reviews have flooded their Facebook page.

"If you look on our Facebook page, you'll see a plethora of people just showing off their reviews, eating the chicken off the bones, leaving the plate empty," Felder said. "They really love it."

And for Green, it's worthwhile. To see familiar faces come through those doors time after time, ordering his creations and never leaving without tossing a quick word of thanks and encouragement through the small kitchen door, it's a feeling he couldn't describe in words but showed in the warm smile that spread across his face.

"That's what I want to see. It's all about the person, and that's how I interact with people - through food. It's a good feeling," he expressed. "I'm born and raised on the south side. So being over here and especially feeding people on south side, that's really what it's about."

The duo has big plans to take their demure business venture from state to state, even setting their sights on going global. But for now, they'll stick to bringing the community the service they've become known for, with a few additions. While much remains under wraps, Felder detailed implementing a wait staff to now bring orders out to dine-in guests and a soda dispenser system, opting out of the canned sodas they currently have, as well as adding Southern sweet teas and other drinks to the menu. Green has heard the pleas of the public for more of his pasta dishes and hopes to roll out the addition in the near future.

As they continue on this journey, building their wholesome restaurant into a full-fledged enterprise, the duo reflects on their past trials and tribulations that led them to this success. How their own inhibitions have been their greatest downfall. How the going got too rough just one too many times. It's now, on the other side of those dark times, that their mottos mean more than just words.

"Just keep going," Felder reminds himself.

"You got to go through it to get to it," Green expressed.

For this, they said, is only the beginning.