#64 : Beyond the Kitchen Line: Justin Brunson's Journey from Chef to Meat Industry Innovator
Release Date: 05/13/2025
Burnout Is Bad Business: The Case for Operational Clarity with Patrick Cassata
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Burnout isn’t a badge. It’s a leak. Chef Patrick Cassata and I get under the hood on what actually keeps kitchens running: leadership reps, clean handoffs, and systems that protect people and profit. We talk delegation without martyrdom, expectations that stick, and why hospitality is the job even when tickets stack. Patrick’s path from McDonald’s rushes to leading an eight-figure operation is a masterclass in operational clarity. If you’re an independent restaurant fighting drift, this one’s a field manual. Connect with Patrick Cassata Instagram: LinkedIn: Connect with...
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Words That Win Guests. Systems That Keep Teams with Zana Devine
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Removing Inconveniences Before Guests Notice: A Playbook for Hospitality with Jesus Mendez
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Restaurant Systems That Win: Covers per Labor Hour, Culture, Clarity with Jeffrey Boland, Sr.
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If your labor is “fine” but your profits aren’t, you’ve got a leadership and systems problem—not a math problem. In this episode, Mac's Hospitality’s Jeff Boland (9-unit beer-bikes-barbecue group in the Carolinas) gets real about building restaurant systems that actually run, cutting bloaty menus without losing soul, and measuring the right productivity signals (sales per labor hour, covers per labor hour) so your team wins without red-lining. We dig into kitchen leadership that models humility, chef culture that attracts talent, and the operational clarity independents need to...
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Tools That Work, Not Just Look Cool: A Pro’s Guide to Real Edges with Josh Donald of Bernal Cutlery
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If your knives feel “sharp” but still fight the carrot, this episode will save you time and fingertips. We get into the craft behind truly effective edges with Josh Donald of Bernal Cutlery—what geometry really means, why knives get “wedgy” over time, and how to think about tools like an operator, not a collector. We also hit the real-world stuff: sharpening flows that hold up in busy services, when to thin versus when to replace, and how chef culture drifts into trends that don’t actually help you work faster. You’ll walk away with plainspoken guidance you can use...
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Relentless Growth: Building Excellence Moment by Moment with Chef Franck Desplechin
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Build a kitchen where you’re the accelerator - not the crutch. In this episode, Chef Franck Desplechin lays out a straight path from talented-but-chaotic to calm, accountable, and scalable. We break down why sous chefs stall, how to teach leadership like a skill, and the mindset shift that turns “chef-as-hero” into “chef-as-vision.” We get specific on training the “why,” making yourself operationally irrelevant (on purpose), and building systems that raise standards without burning people out. You’ll leave with field-tested plays for restaurant systems, kitchen leadership, chef...
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The Weekly Manager Rhythm That Grows Real Kitchen Leaders
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If your kitchen is held together by heroics, this episode is your reset. Chef Gerald Chin (Head of Culinary, MINA Group) breaks down how 30+ restaurants stay sharp: a non-negotiable expediting system, real SOPs everyone can find and use, and weekly manager reviews that grow leaders instead of babysitting them. We talk patience, holding the line on standards, and why fun and clarity can live in the same kitchen. If you’re chasing consistency, culture, and operational clarity without burning out your best people, this one’s for you. You’ll hear practical plays for restaurant...
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How to Teach More, Yell Less, and Still Run a Tight Kitchen
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Ditching the "Superhero" Mentality in Restaurants
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Burnout Isn’t a Badge—It’s a Warning Light Nio DiPietrantonio stepped into the kitchen at 16 because someone didn’t show up—and she’s been showing up ever since. In this episode, Nio and Simon get real about burnout, kitchen trauma, and how to build operations that don’t rely on heroics. They talk systems that protect your people, leadership that doesn’t need to shout, and why restaurants must stop normalizing chaos. From senior living to drive-throughs, this one’s packed with hard-won truth and usable insight. Topics include: restaurant systems, kitchen leadership, chef...
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Local Flavor, Real Impact: A Playbook for Making Hotel Restaurants Not Suck
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Death to the Beige Lobby Bar Most hotel F&B programs feel like an afterthought—bland menus, zero community connection, and a dining room that might as well be in any city, anywhere. Kenneth Scharlatt is on a mission to change that. In this episode, Kenneth shares how Savage Orchid Hospitality is helping independent hotels treat food and beverage like a cultural engine—not just a box to check. From frictionless payments to hyperlocal partnerships, this is a masterclass in turning underutilized spaces into high-revenue guest magnets. We dig into: Why breakfast is still broken in most...
info_outlineJustin 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/