#60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka
Release Date: 04/14/2025
#61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov
CULINARY MECHANIC
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...
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#60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka
CULINARY MECHANIC
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." - In the ever-evolving landscape of culinary leadership, adaptability isn't just a skill—it's a necessity. As chefs and...
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#59: The Art of Kitchen Presence: Talking About Culinary Leadership with Chef Adam Lamb
CULINARY MECHANIC
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,...
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#58 : Optimizing Restaurant Labor with Cijoy Olickal
CULINARY MECHANIC
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...
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#57 : Restaurant Business Foundations: Connection, Sustainability and Systems with Jen Quist
CULINARY MECHANIC
When restaurant dreams crash against business realities, what separates survivors from shuttered doors? In this revealing conversation, Simon Zatyrka talks with Jen Quist of Wishwell about the crucial balance between culinary creativity and business fundamentals. From her career pivot at 30 to developing concepts for hotels across the country, Jen shares hard-earned wisdom about building restaurant foundations that last. This episode delivers practical insights on creating sustainable business models, fostering genuine community connections, and why the unsexy systems behind the scenes...
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#56 : Mentors, Michelin & Making It: Building Culinary Excellence with Ismael Torres
CULINARY MECHANIC
In this episode of CULINARY MECHANIC, Simon Zatyrka welcomes Chef Ismael Torres, host of Chef Ismael's Kitchen Quest podcast and owner of Rough Chop private chef services. Ismael shares his journey from starting as a 15-year-old dishwasher at "the happiest place on Earth" to becoming a successful private chef with Michelin star aspirations. The conversation explores the distinction between being a culinary artist versus craftsman, the importance of mentorship in kitchen culture, and the challenges of running a private chef business. Ismael discusses his transition into podcasting as a way to...
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#55 : How to Break Through Growth Barriers in Your Restaurant with Charlie Wilkinson
CULINARY MECHANIC
In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Charlie Wilkinson, founder of Bridge to Opportunities. Charlie shares his journey from selling HVAC systems to becoming a restaurant industry powerhouse, working with iconic brands like Bennigan's, TGI Fridays, Pizza Hut, Boston Market, and Olive Garden. Charlie discusses how he transitioned from corporate operations to consulting, developing a unique approach that brings together specialists to help restaurant owners break through growth barriers. Charlie and Simon explore the nuances of restaurant operations, the importance...
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#54 : Making Today Better Than Yesterday: A Chef's Guide to Meaningful Leadership with Don Christie
CULINARY MECHANIC
In this episode of CULINARY MECHANIC, Simon Zatyrka connects with Don Christie, a culinary leader currently managing food operations at Raffe Hotels in Fiji. Don shares his journey from starting as a kitchen hand in Australia to leading culinary operations across prestigious establishments worldwide, including Michelin-starred restaurants in London, remote islands in Thailand, and luxury resorts. The conversation explores kitchen culture across different countries, the importance of understanding cultural backgrounds of staff, and how leadership styles impact team performance. Don emphasizes...
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#53 : "The Art of Kitchen Adaptability with Chef Brent Weathers
CULINARY MECHANIC
In this captivating episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Chef Brent Weathers, whose journey from dishwasher to accomplished chef embodies the essence of kitchen culture at its best. Starting with zero experience in Murfreesboro, Tennessee, Weathers shares how beginning in the dish pit and learning fundamentals from the ground up shaped his philosophy on cooking and kitchen management. His infectious enthusiasm for food shines through as he discusses his self-diagnosed "chocolate appreciation disorder" and "potato appreciation disorder," bringing levity and...
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#52 : Restaurant Financial Management: Real-Time P&Ls and Operational Excellence with Geordy Murphy
CULINARY MECHANIC
In this episode of CULINARY MECHANIC, Simon Zatyrka sits down with Geordy Murphy, founder of Fobesoft, to explore the critical intersection of culinary excellence and financial acumen. With over two decades of experience from busboy to restaurant owner, Geordy shares his journey from the high-energy San Francisco restaurant scene to revolutionizing restaurant financial management through technology. The conversation dives deep into why talented chefs often struggle with business success, the myth of constant inventory counting, and how real-time financial data is transforming restaurant...
info_outlineHERE 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.
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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/
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