CULINARY MECHANIC

CULINARY MECHANIC

por Simon Zatyrka

#67 : Building Leaders Who Don't Know They're Leaders with Noelle Labrie

In this episode of CULINARY MECHANIC, Simon sits down with Noelle Labrie, founder of Tri Skill Consulting, to explore how frontline experiences in the industry—from bartending in Deep Ellum to building restaurant teams in Kuwait—shaped her passion for developing "fresh leaders." Noel's story starts with jello shots and ends with training hospitality professionals around the globe. This conversation hits hard on the realities of poor leadership in restaurants and why most management problems aren't personal—they're systemic. Noelle and Simon talk people-first operations, the fallacy of promoting based on technical ability, and how to identify untapped leadership talent hiding in plain sight. From practical systems to emotional intelligence, they break down how small basics lead to massive improvements. Whether you're running a hot dog stand or a multi-unit brand, this episode delivers a grounded blueprint for people-centered leadership and scalable restaurant culture. Key Quotes "People don't leave companies. People leave people." — Noelle Labrie "Start with what hurts, then trace it back to the systems—or the lack of them." — Noelle Labrie "Restaurants are restaurants. Doesn't matter if it's Kuwait or a hot dog stand in Vegas." — Noelle Labrie "Leadership is getting paid less for what you do and more for what you know—until you're paid for what you impart." — Simon Zatyrka Connect with Noel LaBrie Website: https://www.tri-skillconsulting.com/ LinkedIn: @Noelle-labrie Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.culinarymechanic.com

#66 : Calm in the Chaos: Lessons from a Hospitality Natural with Luca Giorgiantonio

In this episode of CULINARY MECHANIC, Simon Zatyrka welcomes Luca—a seasoned front-of-house professional with roots in Italy and a career forged in the heat of both European and American restaurants. What begins as a story of necessity (a broke college student in Milan needing date money) evolves into a decades-long pursuit of true hospitality mastery. Luca shares raw, funny, and insightful stories from the floor: from navigating rude guests and chaotic services to building genuine guest loyalty and understanding the invisible tension between the front and back of house. This conversation dives into ego, burnout, tip pooling, leadership, and why—more than ever—human connection is the ultimate skill in hospitality. Whether you're a chef, GM, or line-level server, this is a must-listen episode for anyone serious about creating not just great food—but great experiences. 00:00] Introduction [02:00] How Luca entered the restaurant world during Italy's currency crisis [05:30] San Diego dreams and lessons from early restaurant mentors [09:45] Chaos, composure, and the art of service under pressure [13:30] Front-of-house and back-of-house dynamics [18:15] Why Luca respects cooks (and never yells) [22:00] The tip pooling dilemma: fairness vs. individual performance [26:00] Hiring for desire, not just skill [28:00] Burnout, performance limits, and work-life recalibration [30:00] America's food quality problem (from an Italian perspective) [31:00] AI, automation, and the future of the server [34:00] Hospitality as love, legacy, and life purpose [39:00] Luca's networking events and transition plans [41:00] Wrap-up Key Quotes "You can only people so hard for so long." — Luca "I treat the place like it's mine. If your food is bad, I won't serve it. Period." — Luca "The restaurant is the last place where Americans get to feel in charge. That comes with consequences." — Luca "Burnout is real. But your mental health? You don't get that back." — Luca Key Takeaways The best servers create loyalty not just through speed, but through emotional presence. Back-of-house deserves respect and compensation parity—tip pooling can work, but only with a tight team. Hiring for passion and drive outperforms hiring for technical skills alone. Burnout must be addressed proactively—performance peaks when rest is respected. The future of hospitality hinges on maintaining human connection amidst AI and automation. Connect with Luca Linkedin: https://www.linkedin.com/in/lucagepaymints/ Email: lgiorgiantonio@epaymints.com Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ Subscribe to the newsletter: https://simonznews.carrd.co/

#65 : Find Your Culinary Identity: Chef Ron Duprat on Leadership, Legacy, and Top Chef Fame

Chef Ron Duprat, Top Chef Season 6 contestant and culinary diplomat, brings his unfiltered perspective on today's restaurant industry. Born in Haiti and classically trained at the Culinary Institute of America, Ron has worked in prestigious establishments from The Montauk Club to Ritz Carlton while advocating for Black chefs through the Black Culinary Alliance. In this hard-hitting conversation, Simon and Ron dive into the realities of culinary education, the post-COVID labor crisis, and what it takes to run sustainable restaurant operations. Ron challenges conventional thinking about celebrity chef culture while offering practical wisdom on leadership development, financial management, and creating authentic culinary identities. This episode delivers essential insights for culinary professionals seeking to build sustainable careers beyond the glamour of food television, with Ron's unique perspective as a successful Black chef navigating predominantly white culinary spaces. Timestamps: [00:00] Introduction and Starfish sponsor message [02:25] Ron's background coming from Haiti and early culinary career [03:15] Discussion of Ron's Top Chef experience (Season 6) [05:30] How Top Chef changed Ron's career trajectory [06:50] The pros and cons of culinary TV shows on the industry [08:40] Where have all the good cooks gone post-COVID? [10:30] Simon's transition from chef to consultant and podcaster [11:45] Ron's experience at CIA in 1992 and the founding of BCA [12:40] Critique of modern culinary education setting cooks up for failure [14:20] The leadership gap in culinary education [16:15] Ron's mentors and influences in his career [18:10] What Ron would cook for Simon's Puerto Rican wife [19:30] Advice for young cooks: finding your culinary identity [21:50] The importance of nutrition and authentic food heritage [24:15] The business side of restaurants: managing P&Ls and systems [27:30] Ron's preferred culinary style and authentic approach [28:45] What makes Ron excited about his job in private clubs [31:20] Opportunities for Black chefs in 2025 [33:15] Daily wins: the importance of fundamentals and habits [35:40] Ron's "Food for My Beloved Community" garden initiative [38:20] Sourcing ingredients locally within 10-mile radius [39:15] Contact information and social media Key Quotes: "I didn't get into this business. I think this business got to me as a kid growing up in Haiti... I'm one of the few people who survived, so now I'm living the American dream." - Chef Ron Duprat "I always say Top Chef, I went on Top Chef with nothing. I got out Top Chef with everything... Top Chef itself gave me a voice, gave me a name." - Chef Ron Duprat "You might be a chef, but you are a businessman. You have to make sure you cost out everything properly. You have to make sure you follow a recipe properly... Until we do that, restaurants will keep closing." - Chef Ron Duprat "Be you. Find your identity. Don't try to be like somebody else... Create your own identity instead of trying to be somebody else." - Chef Ron Duprat Key Takeaways: Restaurant success requires business acumen: Managing P&Ls, proper inventory control, and cost management are essential skills that many celebrity chefs lack, leading to restaurant failures despite fame. Young cooks need to develop authentic culinary identities rather than copying trends or celebrity chefs. The most sustainable path is cooking from your own cultural heritage and personal experience. Systems and operational excellence are more important than culinary talent alone. As Ron states, "Great food will not keep your doors open," emphasizing the need for structured management approaches. Leadership development is severely lacking in culinary education, creating a generation of technically skilled cooks without the people management abilities needed for sustainable kitchen operations. Post-COVID recovery requir

#64 : Beyond the Kitchen Line: Justin Brunson's Journey from Chef to Meat Industry Innovator

Justin Brunson, founder of Brunson Meat Company, joins Simon Zatyrka to reveal how he developed his revolutionary "noble mold" meat aging process after transitioning from acclaimed chef-owner to meat industry innovator. Discover how Brunson's Iowa farm roots and restaurant experience at Old Major led to creating a unique aging technique that's now capturing attention from Michelin-starred chefs and major restaurant groups nationwide. EPISODE HIGHLIGHTS WITH TIMESTAMPS [00:45] - Introduction to Justin Brunson and his meat industry innovation [02:15] - Justin's early life in Iowa and connection to food through hunting and foraging [05:20] - First restaurant jobs and culinary school journey [07:45] - Creation and concept behind Old Major restaurant in Denver [10:10] - Discovery and development of the noble mold meat aging process [15:22] - Growth of Brunson Meat Company and expansion to national distribution [18:30] - Bacon production philosophy and product lineup details [21:45] - The challenges of transitioning from restaurants to meat production [24:20] - Research and development of new products including bison aging [26:50] - Premium product pricing and quality ingredient philosophy [29:15] - Business growth strategy and controlled expansion approach [32:40] - Closing thoughts and website information KEY QUOTES "I've always been a fat kid. I've always liked to eat food. My grandma was a really amazing cook. Um, I grew up in Iowa. You know, we hunted and fished and forage and gardened. And there was always forging going on." - Justin Brunson "The best food comes from the best ingredients. You can't cook with basic ingredients, man... you want the goods, you gotta use the good butter, the good oil, the good flour, you know, the good local produce that's in season." - Justin Brunson "As you get a little bit older in life, that adrenaline changes... cooking in a kitchen is great and fun and I had a great career... But man, you start getting up in your forties and you're still hucking in a kitchen, it's hard on the body. That is a young man's game." - Justin Brunson "I say no a lot more than I say yes... Let's try to grow slow and responsibly for everybody." - Justin Brunson KEY TAKEAWAYS Career evolution beyond the kitchen is possible by identifying your true passion within the culinary world – Brunson transformed his chef experience into a revolutionary meat aging business Product innovation often requires patience and persistence – Brunson spent eight years experimenting with mold aging techniques before successfully commercializing the process Quality-focused businesses can command premium prices by delivering truly exceptional and differentiated products – Brunson's unique aging method creates flavor profiles impossible to achieve through conventional techniques Strategic, controlled growth builds sustainable businesses – Brunson's disciplined approach to expansion prevents operational chaos and prioritizes long-term success over short-term opportunities Connect with Justin website: www.brunsonmeats.com LinkedIn: https://www.linkedin.com/in/justin-brunson-49684a2ba/ Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/

#63 : Dialed in Operations: Creating More Great Days in Restaurants with Matt Wampler

Matt Wampler, CEO, Co-Founder of Clear Cogs, joins CULINARY MECHANIC to share how his predictive analytics platform is transforming restaurant operations across four countries. With a background in restaurant turnarounds and multi-unit management, Matt brings hard-earned wisdom on scaling operations from two to four locations while maintaining quality and culture. This conversation tackles the critical intersection of systems and people—revealing how data can eliminate daily operational guesswork while strong leadership creates the culture necessary for sustainable growth. Whether you're managing one location or scaling to multiple units, Matt's insights on being "dialed in" provide a roadmap for reducing chaos, developing leaders, and capturing those elusive percentage points on the bottom line. Timestamps [02:15] Matt's journey growing Clear Cogs from startup to serving 100+ brands [04:30] The magic of having a "dialed in" restaurant operation [06:20] How small inefficiencies hit hardest in low-volume stores [09:45] Using predictive analytics to answer practical operational questions [12:40] Leadership moment: how to handle team member breakdowns [16:30] Culture building: when staff uphold quality standards with owners [18:50] The balance between processes and people in restaurant management [23:10] Scaling from two to four locations through people development [27:40] Creating systems that keep operations "on the rails" [31:20] How operators normalize chaos without realizing it [35:45] Intentional leadership vs. reactive management [38:10] The Restaurant AI podcast announcement [41:55] Final thoughts on sustainable systems and leadership Key Quotes "Running a restaurant is incredibly hard... It's a thankless job a lot of days where you just walk in the door and wait to get sucker punched in the gut. Our goal is to help restaurants have more days go right." - Matthew Wampler "It's not the Friday night that you get wrong that really hits the bottom line. It's the Tuesday, Wednesday, it's these little decisions where if you have any little inefficiency in a low volume store, it really hits you." - Matthew Wampler "Processes are those bumpers you put on the bowling alley. Processes keep you hemmed in from side to side, and the ability to go down the bowling alley is amazing when you can't get off the rails." - Simon Zatyrka "Most people are unaware that they're living in insanity. As restaurant operators, we start to have a little chaos and then a little bit more. And then one day you wake up and you manage insanity, but you don't even notice that you're managing insanity." - Matthew Wampler Key Takeaways Predictive analytics solve the industry's persistent forecasting challenges by providing simple, actionable insights: "Today it's Tuesday, two hours prior to close, 18 sticks of bread." Leadership moments during pressure situations determine whether you lose potential talent or develop great team members—intentionally creating a culture where staff support each other. When scaling from two to four locations, invest in developing leaders from within who understand your standards and culture, rather than relying solely on external hires. The most successful multi-unit operations balance strong systems with empowered people—systems provide the structure, people provide the execution. Most operators normalize chaos without recognizing it—intentional leadership with clear processes reduces burnout while improving both operations and quality of life. Connect Section Matthew Wampler / Clear Cogs Website: https://www.clearcogs.com The Restaurant AI Podcast: Coming soon!</li

#62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza

Simon Zatyrka welcomes Hanalei Souza, author of "Nice Work Boys" and creator of LadyLineCook.com, for an in-depth conversation about culinary leadership and professional kitchen dynamics. Hanalei shares her remarkable journey from snowboarding in ski resort towns to deliberately seeking out the busiest restaurant in town to "get her ass kicked" and test her mettle in a professional kitchen. Six years later, she's not only thrived as a sous chef but has documented her leadership evolution in a book she wrote at just 23 years old. Throughout this engaging discussion, Hanalei candidly reflects on the gradual transition from line cook to kitchen leader, emphasizing that becoming a sous chef isn't about flipping a switch but accumulating badges of competency and earning respect. She offers unique insights about leadership philosophy in the culinary world – how kitchen management differs fundamentally from office-based leadership, requiring hands-on involvement and leading from the front. The conversation also explores the challenges and dynamics of being a woman in professional kitchens, balancing restaurant work with social media presence, and the potential advantages and pitfalls of private chef work compared to restaurant employment. Listeners will appreciate Hanalei's refreshing authenticity about kitchen hierarchy, the evolution of leadership roles, and her practical wisdom that translates across industries. TIMESTAMPS [00:00] - Introduction and welcome to Hanalei Souza [01:30] - Hanalei's journey from snowboarding to cooking [05:45] - The transition from line cook to sous chef [10:20] - Discussion of Hanalei's book "Nice Work Boys" [14:30] - The evolving nature of the sous chef role [18:50] - Leading from the front in kitchen management [24:15] - Women in professional kitchens [27:40] - Adapting to new kitchen cultures and methods [31:25] - Balancing restaurant work with social media presence [36:10] - The challenges of private chef work vs. restaurant work [40:45] - Closing thoughts and where to find Hanalei online KEY QUOTES "I wanted to pick the busiest restaurant in my town. Like, where's a place where I'm gonna get my ass kicked, where I'm really gonna get a taste of this life and decide if it's for me or if I'm not cut out for it." - Hanalei Souza "Leadership is difficult, but it's not that complicated. It's the same concepts, it's the same stuff that you're putting into practice." - Hanalei Souza "A good chef or a good sous chef is still in the thick of it... you're not just standing on some throne barking orders." - Hanalei Souza KEY TAKEAWAYS The transition from line cook to sous chef isn't instant—it's a gradual process of gaining skills, respect, and responsibility. Effective kitchen leadership requires being hands-on and "in the trenches" alongside your team, not just directing from afar. Being a woman in a professional kitchen comes with unique challenges, but diversity in kitchen staff often leads to cleaner, more organized operations. Social media presence for chefs needs to be authentic and grounded in actual kitchen experience to have credibility. Connect with Hanalei: Website: LadyLineCook.com Instagram: @ladylinecook Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ Subscribe: "so, I had a thought…" newsletter If you're i

#61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov

Ever wondered what happens when passionate foodies decide the traditional dining model isn't working? In this episode, Simon Zatyrka sits down with Petko Petkov, founder of Chefin, a global platform connecting private chefs with clients for in-home dining experiences. From impromptu dinner parties on Bondi Beach to coordinating chefs in multiple countries, Petko shares how a simple idea sparked by frustration—being stuck in the kitchen instead of enjoying guests—evolved into an international culinary matchmaking service. You'll discover how this business model not only delights clients but offers chefs a creative outlet beyond their daily restaurant grind, sometimes even bringing burned-out culinary talent back to the industry they love. This conversation serves up practical insights about entrepreneurship, hospitality innovation, and the universal power of food to create meaningful human connections. Connect with Petko Website: https://chefin.com/ LinkedIn: https://www.linkedin.com/in/ppetko/ Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/

#60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka

HERE IS SOMETHING SPECIAL!! Somewhere in the time construct Adam Lamb and Simon Zatyrka got together for a series of conversations. In this episode Simon joins Adam on Chef Life Radio. What ensues is a stark contrast from the conversation on CULINARY MECHANIC (previous episode). I hope you enjoy it at least half as much as we did recording it. "Just keep going, man. You learn more from failure than you do from success." - Chef Simon Zatyrka In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive? In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecedented challenges, one question looms large: How do we not just survive, but thrive? In this episode of Chef Life Radio, I sit down with Chef Simon Zatyrka, the CULINARY MECHANIC himself, to explore the current state of the industry and uncover strategies for success in these turbulent times. The Changing Face of Restaurants We dive into the transformations reshaping the culinary world: The rise of counter-service models in response to labor costs How technology is altering customer interactions The impact of natural disasters on local food scenes "It's not the same as it was three years ago," Simon notes, highlighting the industry-wide sentiment of change. timestamps Innovative Solutions in Action Discover how forward-thinking operators are adapting: The emergence of worker-owned co-ops Expanding through ghost kitchens and commissary models Reimagining traditional service structures The Human Element: Still at the Core Despite technological advances, we explore why people remain the heart of hospitality: Building cultures of mutual respect and understanding The power of intentional leadership in retaining staff Why treating employees "like people" is more crucial than ever Lessons for Aspiring Culinary Leaders Simon shares invaluable insights for those looking to make their mark: The importance of continuous learning and adaptation How to approach change with intention and purpose Strategies for maintaining creativity amidst challenges Whether you're a seasoned chef or an aspiring culinary entrepreneur, this conversation offers a candid look at the realities of today's restaurant industry—and the mindset needed to excel within it. Ready to rethink your approach to culinary leadership? Tune in for a dose of practical wisdom and inspiring resilience. Stay Tall & Frosty and Lead from the Heart, Adam Links In The Show CULINARY MECHANIC podcast: https://culinarymechanic.com/ Simon on Linkedin: https://www.linkedin.com/in/simon-zatyrka/ Join the Crew and Support the Show: https://ko-fi.com/chefliferadio/tip Subscribe: https://cheflifecoaching.com/the-recipe-newsletter Learn More @ https://cheflifecoaching.com Like, Follow & Subscribe to Chef Life Radio @<a hre

#59: The Art of Kitchen Presence: Talking About Culinary Leadership with Chef Adam Lamb

Ever wondered what makes a great chef different from a good one? In this soul-stirring conversation, host Simon Zatyrka sits down with culinary leader Adam Lamb to uncover the human side of professional kitchens. From dishwashing beginnings to leadership wisdom, they dive into the beautiful chaos of kitchen life, revealing how presence, patience, and humanity create not just outstanding food but extraordinary teams. As Adam powerfully states, "What makes a great chef? I think really what separates the good from the Great is this idea of being completely present in the moment, whether they're with their team or whether they're building a dish or where they're out with the guests. Nothing else exists except for that moment." This episode takes you on a journey through professional kitchens – from the "island of misfit toys" culture that welcomes dedicated workers regardless of background, to the heightened sensory awareness chefs develop that allows them to "hear" when food is perfectly cooked. Simon and Adam share candid stories about their formative culinary experiences, including Simon's trial-by-fire on a wood-fired grill and Adam's moment of revelation watching two line cooks move in perfect synchronization. You'll discover practical leadership techniques like the "reset button" – a simple 30-second pause with water that can restore humanity during kitchen chaos – and why creating a culture of calm leadership ultimately produces better food than fear-based motivation. As Adam wisely notes, "This industry is hard, and that's okay. It just doesn't have to be harsh." Whether you're a seasoned chef, an aspiring culinary professional, or simply someone who appreciates what happens behind restaurant doors, this episode delivers hard-earned insights about facing fear, finding calm in chaos, and remembering why we fell in love with food in the first place. Listen now to experience this conversation between two veteran chefs who've mastered not just cooking techniques, but the art of culinary leadership. Connect with Adam podcast website: https://www.chefliferadio.com/ LinkedIn: https://www.linkedin.com/in/chefadammlamb/ Instagram: https://www.instagram.com/chefadammlamb/ Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/

#58 : Optimizing Restaurant Labor with Cijoy Olickal

In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Cijoy Olickal, COO of GM Pilot, to explore how innovative tech solutions are transforming restaurant management. From his unexpected entry into the hospitality industry to developing game-changing labor optimization tools, Cijoy shares how his background in management consulting led him to create solutions that give restaurant GMs back their most valuable resource: time. Discover how the right data can uncover hidden labor costs, improve efficiency, and help recognize top-performing team members—all while allowing managers to get back on the floor where they belong. This conversation delivers practical insights on labor management, employee engagement, and the future of restaurant operations with a refreshing blend of tech expertise and real-world restaurant experience. Connect with Cijoy: website: https://www.gmpilot.com/ Linkedin: https://www.linkedin.com/in/cijoy/ Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/connect Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/

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