CULINARY MECHANIC

Join Chef Simon Zatyrka, as he opens the door to candid conversations with the hospitality industry's most innovative leaders. Each episode runs the gamut from chefs talking about the community and cultures of kitchens to tech innovators talking about their concept to push the hospitality industry forward. You can expect a blend of battle-tested restaurant wisdom and modern leadership insights that challenge "the way it's always been done". You never know when the conversations about the business of hospitality are going to shift gears to discuss wood fired cookery, the camraderie of kitchen teams or the delusions of friends wanting to open a bar because they like sitting in one. New episodes drop weekly. Subscribe now to join a community of leaders who are as passionate about the business of hospitality, people and leadership as they are about food and cooking. Welcome to our sandbox.

#71 : Numbers Don't Lie - Margin Contribution, Waste and Why Tech Still Fails Chefs with Nina Weiland 07/01/2025

#70 : From NYT Bestseller to BBQ Truth Teller: Meathead Gets Real 06/24/2025

#69 : The 5% Fix: Ewan Thompson on Unlocking Six Figures in Guest Loyalty 06/17/2025

#68 : Guy Leggatt on the Hidden Drivers of Restaurant Profitability 06/10/2025

#67 : Building Leaders Who Don't Know They're Leaders with Noelle Labrie 06/03/2025

#66 : Calm in the Chaos: Lessons from a Hospitality Natural with Luca Giorgiantonio 05/29/2025

#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: Email: Connect with Simon Email: Book a Call: Website: Subscribe to the newsletter: /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/36763250

#65 : Find Your Culinary Identity: Chef Ron Duprat on Leadership, Legacy, and Top Chef Fame 05/20/2025

#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 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/ Connect with Simon: Email: Book a Call: Website: Subscribe to the newsletter: If you're interested in Starfish: /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/36633595

#64 : Beyond the Kitchen Line: Justin Brunson's Journey from Chef to Meat Industry Innovator 05/13/2025

#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: LinkedIn: Connect with Simon Email: [email protected] Book a Call: Website: If you're interested in : /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/36515270

#63 : Dialed in Operations: Creating More Great Days in Restaurants with Matt Wampler 05/06/2025

#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: The Restaurant AI Podcast: Coming soon! Simon Zatyrka / CULINARY MECHANIC Instagram: Linkedin: Email: Booking: Newsletter Sign-up: /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/36396445

#62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza 04/29/2025

#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: Instagram: Connect with Simon Email: [email protected] Book a Call: Website: Subscribe: If you're interested in : /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/36283550

#61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov 04/22/2025

#60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka 04/14/2025

#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." - 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 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: Simon on Linkedin: Join the Crew and Support the Show: Subscribe: Learn More @ Like, Follow & Subscribe to Chef Life Radio @ Copyright 2025: Chef Life Media /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/36129660

#59: The Art of Kitchen Presence: Talking About Culinary Leadership with Chef Adam Lamb 04/14/2025

#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: LinkedIn: Instagram: Connect with Simon Email: [email protected] Book a Call: Website: If you're interested in : /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/36088510

#58 : Optimizing Restaurant Labor with Cijoy Olickal 04/08/2025

#57 : Restaurant Business Foundations: Connection, Sustainability and Systems with Jen Quist 04/01/2025

#57 : Restaurant Business Foundations: Connection, Sustainability and Systems with Jen Quist 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 might be your restaurant's secret weapon for long-term success. Expect candid stories, tough love about industry myths, and a refreshing perspective on what truly keeps guests coming back. A quick bio from Jen: With nearly two decades in hospitality, Jen Quist combines entrepreneurial vision with operational expertise. Her journey spans from San Francisco real estate to French Culinary Institute training to award-winning restaurateur and consultant. Quist launched Portland's acclaimed Riffle NW, directed operations at Davis Hospitality Group, and developed the renowned Multnomah Whiskey Library. She owned nationally recognized venues like Bullard (Esquire's "50 Best Restaurants") and Abigail Hall (Time Magazine's "100 Places to Visit"). As Head of Restaurant & Bar Development for Provenance Hotels and founder of Holler Hospitality, she excelled at creating profitable concepts within complex hotel environments. Through her company Wishwell, she continues shaping the hospitality landscape, with recent successes including Bend's Hawkeye & Huckleberry Lounge and F&B programs for boutique hotels across Oregon. Success in hospitality means mastering two things: what happens inside your four walls — and how your business connects beyond them. At Wishwell, Jen bridges both. Her work combines concept development, strategic structure, and thoughtful growth to help hospitality businesses become deeply rooted, well-run, and built to last. Because real hospitality doesn't just serve a community — it becomes essential to it. Connect with Jen: Linkedin: Wishwell Website: Instagram: Connect with Simon: mail: [email protected] Book a Call: Website: If you're interested in : /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/35965075

#56 : Mentors, Michelin & Making It: Building Culinary Excellence with Ismael Torres 03/18/2025

#55 : How to Break Through Growth Barriers in Your Restaurant with Charlie Wilkinson 03/13/2025

#55 : How to Break Through Growth Barriers in Your Restaurant with Charlie Wilkinson 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 of mindset in hospitality leadership, and how creating an ecosystem of experts can propel independent restaurant owners to new heights. Charlie's Bio: I have spent over 40 years gaining experience from a variety of restaurant types located in all different venues. I have been successful in the full spectrum of organizational environments from the highly structured corporation to the freewheeling entrepreneurial start-up. My responsibilities have ranged from single location leadership to ensuring multi-unit results to driving nationwide initiatives. The challenges and successes have reinforced my belief that, while one size does not fit all, the core principles of success are consistent. I have successfully supported concepts that:  Needed to establish a successful path after the turmoil of acquisition.  Were hastily preparing for rapid growth.  Were under pressure to deliver a successful and lasting project launch or concept opening, and needed to coordinate a variety of skills, meet budgets and hit the time commitments.  Longed for performance change in their organization but lacked the understanding of how to accomplish the desired results without Team exodus.  Wanted to grow but were paralyzed by their own limitations because they lacked the knowledge and experience to build an organization and systems that supported their dream. Let us help you realize your DREAM. Call: 678-232-3785 or Email: Website Home Page: Connect with Simon Email: [email protected] Book a Call: Website: If you're interested in : /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/35676435

#54 : Making Today Better Than Yesterday: A Chef's Guide to Meaningful Leadership with Don Christie 03/04/2025

#53 : "The Art of Kitchen Adaptability with Chef Brent Weathers 02/19/2025

#53 : "The Art of Kitchen Adaptability with Chef Brent Weathers 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 relatability to the conversation. The discussion takes a deep dive into what truly matters in the restaurant industry, challenging the conventional focus on awards and accolades. Weathers shares compelling stories about creating an impromptu Snickers soufflé that impressed Commander's Palace regulars and making powdered sugar from scratch when supplies ran low. These anecdotes serve to illustrate his broader message about the importance of understanding fundamentals, sharing knowledge, and maintaining adaptability in the kitchen. The conversation between Zatyrka and Weathers explores the delicate balance between maintaining culinary integrity and meeting customer needs, offering valuable insights for both industry professionals and food enthusiasts alike. Weathers' perspective on success in the culinary world is refreshingly grounded, emphasizing the importance of full restaurants and satisfied customers over prestigious awards. Through engaging stories and practical examples, this episode presents a masterclass in kitchen philosophy, reminding listeners that great cooking is about more than just technical skill – it's about understanding your market, sharing knowledge, and creating experiences that keep guests coming back for more. Connect With Brent: IG: @brenteatsfood TT: @brentweathers YT: @brenteatsfood Connect with Simon Email: [email protected] Book a Call: Website: If you're interested in : /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/35344315

#52 : Restaurant Financial Management: Real-Time P&Ls and Operational Excellence with Geordy Murphy 02/12/2025

#51 : Kitchen Leadership and Team Building: Chef Glenn Cybulski on Restaurant Success 02/04/2025

#50 : Leading with Obsessive Execution: Solving for Excellence with Alfredo Miro 01/30/2025

#49 : Get Back Your Time - Technology, Leadership and the Future of Hospitality with Michael Beck 01/22/2025

#48 : The Evolution of Restaurant Operations - The Modern Realities of Restaurant Costs with Angelo Esposito 01/14/2025

#47 : Building Successful Restaurants Through Care and Detail with Roger Beaudoin 01/07/2025

#47 : Building Successful Restaurants Through Care and Detail with Roger Beaudoin Join host Simon Zatyrka as he sits down with Roger Beaudoin, whose journey from country club dishwasher to successful multi-restaurant owner embodies the essence of hospitality industry success. In this engaging conversation, Beaudoin shares how his early experience and a chance encounter with Italian pizzerias led him to secure his first restaurant loan of $150,000—after being rejected by a dozen banks. His story of transforming a challenging location "on the wrong side of the railroad tracks" into a thriving business demonstrates the power of persistence and genuine hospitality. The discussion delves deep into the fundamentals of restaurant operations, with Beaudoin advocating for mastering basics before embracing technology. Through practical examples and real-world experiences, he illustrates how attention to detail—from spotless bathrooms to consistent service—creates the foundation for success. The conversation takes a particularly illuminating turn when Beaudoin shares his passion for menu engineering, revealing how restaurants can recover hundreds of thousands in lost profits through strategic menu analysis and pricing. Drawing from his experience of operating during the COVID-19 pandemic, Beaudoin offers valuable insights on resilience and adaptation in the face of unprecedented challenges. This episode provides both practical wisdom and inspiration for restaurant operators at every level, concluding with Beaudoin's current work as host of the Restaurant Rockstars podcast and his mission to help other operators succeed through consulting and coaching. Listeners will walk away with actionable strategies for improving their operations and a renewed appreciation for the fundamentals that drive restaurant success. Roger Beaudoin is a 30 year veteran founding restaurateur of multiple concepts, creator of the Restaurant Academy Training System, national industry speaker, personal restaurant coach and host of the weekly Restaurant Rockstars Podcast. Connect with Roger Connect with Simon Email: [email protected] Book a Call: https://calendly.com/culinarymechanic/connect Website: If you're interested in : /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/35230470

#46 : Leadership Lessons for Restaurants: Building Trust in High Pressure Environments with Rachel Burr 01/02/2025

#46 : Leadership Lessons for Restaurants: Building Trust in High Pressure Environments with Rachel Burr In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with executive coach Rachel Burr to explore the complexities of leadership in the restaurant industry. Rachel shares her journey from psychology to executive coaching, discussing how she helps leaders develop from being excellent at their craft to becoming effective leaders of people. Key Discussion Points: The three phases of effective leadership: preparation, execution, and review Why building trust before high-pressure situations is crucial for team success The difference between being direct and being harsh in leadership How awareness creates the ability to pivot in challenging situations The challenge of getting skilled workers to step into leadership roles Building environments where people want to lead Post-pandemic shifts in workforce dynamics and leadership Notable Quotes: "Being direct versus being harsh - those are not the same things." - Rachel Burr "Just so you're aware - those are my five favorite words." - Simon Zatyrka "Leadership happens before, during, and after - like prep, cooking, and cleanup." - Rachel Burr Insights for Leaders: Trust must be earned before it can be leveraged Small wins deserve celebration Leadership is about developing people, not just managing tasks Creating awareness across teams allows for better adaptation About Our Guest: Rachel Burr is the founder of Catamentum LLC, where she works as an executive coach helping leaders develop their potential and create stronger teams. Her approach focuses on helping leaders find their authentic style while building environments of trust and growth. Connect with Rachel Catamentum: https://www.instagram.com/catamentum/ Connect with Simon Email: Book a Call: Website: If you're interested in Starfish: https://www.usestarfish.com/ /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/35230475

#45 : Beyond Labor Costs: Building Sustainable Restaurant Operations with Jim Taylor 12/04/2024

#44 : Transforming Unwritten Kitchen Rules into Culinary Education Platform with Andre Natera 11/26/2024

#43 : Recovery, Redemption, and Restaurants: A Coach's Journey from Addiction to Advocacy with Kimberly Flear 11/22/2024

#42: Building Better Restaurant Teams Through Self-Awareness with Christine Smith 11/14/2024

#42: Building Better Restaurant Teams Through Self-Awareness with Christine Smith In this episode of Culinary Mechanic, Simon Zatyrka sits down with Christine Smith, founder of CS Consulting, to explore how self-awareness transforms restaurant operations and team dynamics. From her early days scooping ice cream to becoming a respected industry consultant, Christine shares insights on leadership development, team building, and creating exceptional guest experiences through enhanced internal relationships . What You'll Learn How self-awareness in leadership directly impacts guest experiences and team performance The importance of understanding your leadership style and its effect on team dynamics Why meeting people where they are is crucial for successful team building How different generations can work together effectively in the hospitality industry The connection between internal team relationships and guest satisfaction Key Highlights Christine's journey from a 14-year-old ice cream server to hospitality consultant The role of self-awareness in creating positive team dynamics How leadership style affects team performance and guest experiences The importance of understanding generational differences in the workplace Why well-managed internal relationships lead to better guest experiences Notable Quotes "It doesn't matter what systems you have in place, there's always going to be a root cause." "Don't let your ego get in the way. These young people got something to bring to the table." Mini-Biography Christine Smith is the founder of CS Consulting, bringing decades of hospitality experience to her work. Her journey through various roles in the industry - from ice cream server to fine dining and catering - has shaped her unique philosophy on leadership and team building. She now helps restaurant leaders understand and improve their leadership style to create better team dynamics and guest experiences . Connect with Christine LinkedIn - @csmithphilosophy Check out her website: Follow and Connect with Simon • www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ • Simon's LinkedIn⁠⁠⁠: • ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: • ⁠Simon's Tiktok⁠: • Simon's YouTube: • Book a Call with Simon⁠: • Simon's email: [email protected] /episode/index/show/3b8446dc-05c1-4189-a37d-9b68183fa8e1/id/35230500

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