Episodios

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

    #62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza
    Apr 29 2025
    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 interested in Starfish: https://www.usestarfish.com/
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    42 m
  • #61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov

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

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

    #60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka
    Apr 14 2025
    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 costsHow technology is altering customer interactionsThe 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-opsExpanding through ghost kitchens and commissary modelsReimagining 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 understandingThe power of intentional leadership in retaining staffWhy 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 adaptationHow to approach change with intention and purposeStrategies 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 @ https://therealchefliferadio.captivate.fm/listen Copyright 2025: Chef Life Media
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    56 m
  • #59: The Art of Kitchen Presence: Talking About Culinary Leadership with Chef Adam Lamb

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

    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/
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    46 m
  • #58 : Optimizing Restaurant Labor with Cijoy Olickal

    #58 : Optimizing Restaurant Labor with Cijoy Olickal
    Apr 8 2025

    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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    42 m
  • #57 : Restaurant Business Foundations: Connection, Sustainability and Systems with Jen Quist

    #57 : Restaurant Business Foundations: Connection, Sustainability and Systems with Jen Quist
    Apr 1 2025

    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: https://www.linkedin.com/in/jenniferquist/

    Wishwell Website: https://www.thisiswishwell.com/

    Instagram: https://www.instagram.com/jenquisty/

    Connect with Simon:

    mail: 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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    45 m
  • #56 : Mentors, Michelin & Making It: Building Culinary Excellence with Ismael Torres

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

    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 learn from and highlight influential chefs while contributing to the culinary community. Both chefs reflect on the value of study, technique, and leadership, emphasizing that teaching others is more valuable than being the best cook in the kitchen. This episode offers valuable insights for anyone looking to advance in the culinary world or develop leadership skills in a professional kitchen.

    Connect with Ismael

    Instagram: @chef_ismael_torres or @rough_chop2022

    Website: www.roughchopllc.com

    Linkedin: https://www.linkedin.com/in/ismaeltor/

    Email: roughchop2022@gmail.com

    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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    41 m
  • #55 : How to Break Through Growth Barriers in Your Restaurant with Charlie Wilkinson

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

    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: charles@bridge2opps.com Website Home Page: www.bridge2opportunities.com

    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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    47 m
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