loader from loading.io

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

CULINARY MECHANIC

Release Date: 05/20/2025

Burnout Is Bad Business: The Case for Operational Clarity with Patrick Cassata show art Burnout Is Bad Business: The Case for Operational Clarity with Patrick Cassata

CULINARY MECHANIC

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...

info_outline Words That Win Guests. Systems That Keep Teams with Zana Devine show art Words That Win Guests. Systems That Keep Teams with Zana Devine

CULINARY MECHANIC

If your team is guessing instead of executing, this episode is your tune-up. Zana Devine grew up inside hotels and restaurants, then spent years building cultures where standards stick, onboarding is consistent, and language turns conflict into loyalty. We break down fundamentals that actually move numbers: one way of doing things, training that equips people to win, and respectful scripts for tough moments. For independent restaurant operators who need operational clarity, this is a playbook you can run tomorrow.    Connect with Zana Devine Youtube: Instagram: LinkedIn: Book: ...

info_outline Removing Inconveniences Before Guests Notice: A Playbook for Hospitality with Jesus Mendez show art Removing Inconveniences Before Guests Notice: A Playbook for Hospitality with Jesus Mendez

CULINARY MECHANIC

You don’t scale a taquería with vibes—you scale it with standards. In this episode, Jesus “Chuy” Mendez (Salud, Birmingham) shows how culture plus simple, repeatable systems drive operational clarity you can taste at the table. We get into writing real recipes (no “secret pinch”), rewarding the right behaviors, passing health inspections with confidence, and Chuy’s rule of hospitality: remove inconveniences before guests ever notice. This is kitchen leadership for independent restaurants that need consistent food, clean shops, and a crew that gives a damn. You’ll learn: How...

info_outline Restaurant Systems That Win: Covers per Labor Hour, Culture, Clarity with Jeffrey Boland, Sr. show art Restaurant Systems That Win: Covers per Labor Hour, Culture, Clarity with Jeffrey Boland, Sr.

CULINARY MECHANIC

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...

info_outline Tools That Work, Not Just Look Cool: A Pro’s Guide to Real Edges with Josh Donald of Bernal Cutlery show art Tools That Work, Not Just Look Cool: A Pro’s Guide to Real Edges with Josh Donald of Bernal Cutlery

CULINARY MECHANIC

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...

info_outline Relentless Growth: Building Excellence Moment by Moment with Chef Franck Desplechin show art Relentless Growth: Building Excellence Moment by Moment with Chef Franck Desplechin

CULINARY MECHANIC

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...

info_outline The Weekly Manager Rhythm That Grows Real Kitchen Leaders show art The Weekly Manager Rhythm That Grows Real Kitchen Leaders

CULINARY MECHANIC

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...

info_outline How to Teach More, Yell Less, and Still Run a Tight Kitchen show art How to Teach More, Yell Less, and Still Run a Tight Kitchen

CULINARY MECHANIC

Show Notes Old-school training meets modern leadership. Chef Andrea Pancani spent eight years scaling teams across San Ambroeus Hospitality Group, and he’s blunt about what has to change: ego down, teaching up. We dig into why “meet them where they are” isn’t soft—it’s the key to operational clarity. You’ll hear how daily huddles actually work when they’re done right, why orders should never be placed at the end of service, and how to build a sous chef pipeline so you’re not stuck doing two jobs. If you’re an independent restaurant operator trying to run a calm kitchen...

info_outline Ditching the Ditching the "Superhero" Mentality in Restaurants

CULINARY MECHANIC

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...

info_outline Local Flavor, Real Impact: A Playbook for Making Hotel Restaurants Not Suck show art Local Flavor, Real Impact: A Playbook for Making Hotel Restaurants Not Suck

CULINARY MECHANIC

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_outline
 
More Episodes

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 requires adapting to new workforce realities, as many experienced cooks have left the industry for better work-life balance in other sectors.

Connect with Chef Ron Duprat:

  • Instagram/Twitter/TikTok/Facebook: @TopChefRon
  • LinkedIn: https://www.linkedin.com/in/ron-duprat-050438b/T

Connect with Simon:

If you're interested in Starfish: https://www.usestarfish.com/