CULINARY MECHANIC podcast

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Living together in a group is a strategy many animals use to survive and thrive. And a big part of what makes that living situation successful is listening. In this episode, we explore the collaborative world of the naked mole-rat. Threshold is nonprofit, listener-supported, and independently produced. You can support Threshold by donating today . To stay connected, sign up for our newsletter . Operation frog sound! Send us your frog sounds for an upcoming episode. We want you to go out, listen for frogs and toads, and record them. Just find someone croaking, and hit record on your phone. It doesn’t matter if there’s background noise. It doesn’t even matter if you’re not sure whether or not you’re hearing an amphibian—if you think you are, we would love to get a recording from you. Please also say your name and where you are in the world, and then email the recording to us at outreach@thresholdpodcast.org…

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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.

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CULINARY MECHANIC

CULINARY MECHANIC explicit

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#Business #Simon Zatyrka #Food #Arts

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CULINARY MECHANIC

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#56 : Mentors, Michelin & Making It: Building Culinary Excellence with Ismael Torres 41:29

16 days ago41:29

41:29

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/…

CULINARY MECHANIC

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#55 : How to Break Through Growth Barriers in Your Restaurant with Charlie Wilkinson 47:07

21 days ago47:07

47:07

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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#54 : Making Today Better Than Yesterday: A Chef's Guide to Meaningful Leadership with Don Christie 40:19

4 weeks ago40:19

40:19

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 the value of resilience, adaptability, and always prioritizing the guest experience, particularly in remote locations where resources can be limited. The episode offers valuable insights on navigating kitchen leadership in multicultural environments and maintaining quality standards regardless of location challenges. Don Christie is an expat Australian chef running three resorts in fiji. Passionate about japanese culinary and south east asian flavours. Building people up in 2025 and driving safe profitable outlets. Connect with Don LinkedIn: https://www.linkedin.com/in/chefdonchristie/ Instagram: https://www.instagram.com/donchristie/ 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/…

CULINARY MECHANIC

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#53 : "The Art of Kitchen Adaptability with Chef Brent Weathers 58:56

6 weeks ago58:56

58:56

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: 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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#52 : Restaurant Financial Management: Real-Time P&Ls and Operational Excellence with Geordy Murphy 43:29

7 weeks ago43:29

43:29

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 operations. Whether you're running a single location or managing multiple units, this episode offers practical insights into making your restaurant more profitable and sustainable. 4 Key Takeaways: The restaurant business is traditionally a "rear-view mirror" industry, but modern technology enables daily financial tracking and proactive management. Understanding financials is crucial for restaurant success - even celebrated chefs like Evan Funke and José Andrés emphasize this as fundamental. Many restaurant operators focus too heavily on inventory counting without understanding how to use that data effectively for business improvement. Systems and organization are more important than individual talent - successful restaurants need both culinary excellence and strong financial management. Connect with Geordy LinkedIn: https://www.linkedin.com/in/geordy-murphy-055b855/ Website: https://fobesoft.com/us 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/…

CULINARY MECHANIC

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#51 : Kitchen Leadership and Team Building: Chef Glenn Cybulski on Restaurant Success 56:33

8 weeks ago56:33

56:33

In this episode of CULINARY MECHANIC, host Simon Zatyrka welcomes Chef Glenn Cybulski, leader of Chefs Feeding Kids, for an engaging discussion about restaurant leadership and kitchen culture. Chef Glenn shares his journey from early restaurant work to international training in Italy, emphasizing how simple connections can lead to life-changing opportunities. The conversation explores crucial aspects of kitchen management, including team communication, crisis handling, and adapting to modern workplace dynamics. Chef Glenn provides valuable insights into his "see something, do something" philosophy and discusses his current work with Chefs Feeding Kids, a program dedicated to training the next generation of culinary professionals. Connect with Glenn https://en.wikipedia.org/wiki/Glenn_Cybulski IG: @glenncybulskiofficial FB: @glenncybulski TT: @chefglenn707 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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#50 : Leading with Obsessive Execution: Solving for Excellence with Alfredo Miro 39:20

9 weeks ago39:20

39:20

In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Alfredo Miro, a fast-food industry veteran and current leader at Baker's Drive-Thru. From his early days at Carl's Jr. to executive positions at Wendy's and consulting roles with major brands, Miro shares his journey through the QSR industry. The conversation reveals the fascinating history of Baker's Drive-Thru, founded by Neil T. Baker in 1952, and its influence on iconic brands like Taco Bell and Del Taco. Miro discusses the company's innovative "twin kitchen" concept, their plans for franchising in 2025, and his philosophy on execution and customer obsession in the fast-food industry. With over 20 years in the restaurant industry, Alfredo Miro has worked with multinational billion-dollar QSR Brands Like Wendys Intl. Developed smaller regional chains (Chronic Tacos, Farmerboys), and has played various consulting roles for other emerging brands like Five Guys, and Menchies Frozen Yogurt. He's led both franchisor and franchise owned organizations, proudly states he's worked every position in restaurants. Now entering his 3rd year with a Southern California fan favorite Baker's Drive Thru, Alfredo has led this 70-year-old organization from a local family owned and operated restaurant group, to an emerging brand on the verge of transitioning into the world of franchising. He is an adamant ambassador of driving results through inspiring and motivating leadership. Connect with Alfredo Bakersdrivethru.com LinkedIn: www.linkedin.com/in/alfredo-miro 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/…

CULINARY MECHANIC

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#49 : Get Back Your Time - Technology, Leadership and the Future of Hospitality with Michael Beck 30:42

10 weeks ago30:42

30:42

In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Michael Beck, CEO of Ink Tank GTM, for an engaging conversation about the intersection of hospitality and technology. Beck shares his journey from growing up in his family's restaurants to serving in the military, attending culinary school, and eventually transitioning into restaurant technology. The discussion covers crucial topics including the importance of proper employee onboarding, leadership development in hospitality, and how technology can give valuable time back to restaurant operators. Through personal stories and industry insights, Beck emphasizes the critical role of human connection in both technology implementation and team management. Connect with Michael https://www.linkedin.com/in/michaeltbeck/ beck@inctankgtm.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/…

CULINARY MECHANIC

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#48 : The Evolution of Restaurant Operations - The Modern Realities of Restaurant Costs with Angelo Esposito 43:55

11 weeks ago43:55

43:55

In this episode of CULINARY MECHANIC, host Simon Zatyrka sits down with Angelo Esposito, founder of Wisk AI, to explore the evolution of restaurant inventory management. Angelo shares his journey from grocery store roots to developing one of the industry's leading inventory management solutions. The conversation delves into practical approaches to implementing technology in restaurants, the importance of staff buy-in, and how to effectively manage food costs without getting overwhelmed by complexity. Angelo provides valuable insights on starting with manageable goals and scaling up gradually, while sharing real-world examples of how Wisk AI has adapted to meet actual restaurant needs. The discussion offers both practical advice for operators and a fascinating look at how technology is reshaping restaurant operations. Angelo Esposito is the Co-Founder & CEO of WISK.ai, a platform dedicated to transforming inventory and cost management for the hospitality industry. Under his leadership, WISK.ai has integrated with over 60 POS systems, helping restaurants, bars, and hotels optimize their operations and improve profitability. Connect with Angelo LI - https://www.linkedin.com/in/espositoangelo/ IG - https://www.instagram.com/angeloesposito/ 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/…

CULINARY MECHANIC

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#47 : Building Successful Restaurants Through Care and Detail with Roger Beaudoin 38:17

12 weeks ago38:17

38:17

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 https://restaurantrockstars.com/podcasts/ https://www.instagram.com/restaurantrockstars/ https://www.facebook.com/restaurantrockstars/ 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/…

CULINARY MECHANIC

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#46 : Leadership Lessons for Restaurants: Building Trust in High Pressure Environments with Rachel Burr 56:08

13 weeks ago56:08

56:08

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://catamentum.com/ https://www.linkedin.com/in/rachelmburr/ https://www.instagram.com/catamentum/ Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/vc-qc-rc Website: https://www.simonsez.me/ If you're interested in Starfish: https://www.usestarfish.com/…

CULINARY MECHANIC

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#45 : Beyond Labor Costs: Building Sustainable Restaurant Operations with Jim Taylor 42:48

17 weeks ago42:48

42:48

In this episode of Culinary Mechanic, host Simon Zatyrka sits down with Jim Taylor, founder of Benchmark 60 and author of "Bold Operations," to explore revolutionary approaches to restaurant operations and labor management. Key Discussion Points: The fundamental difference between corporate and independent restaurant operations Why focusing solely on labor percentage can be misleading How to measure and optimize restaurant productivity The impact of post-pandemic changes on restaurant workforce dynamics Real-world case studies of restaurants transforming their operations The importance of establishing workload thresholds to prevent burnout Guest Bio: Jim Taylor brings over 20 years of corporate restaurant experience to his role as founder of Benchmark 60. His new book "Bold Operations" focuses on building sustainable excellence in restaurant operations through a people-first approach. Connect with Jim LinkedIn Website Connect with Simon Email: simon@culinarymechanic.com Book a Call: https://calendly.com/culinarymechanic/vc-qc-rc Website: https://www.simonsez.me/ If you're interested in Starfish : https://www.usestarfish.com/…

CULINARY MECHANIC

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#44 : Transforming Unwritten Kitchen Rules into Culinary Education Platform with Andre Natera 31:57

18 weeks ago31:57

31:57

Chef Andre Natera's evolution from culinary leader to media mogul showcases the changing landscape of professional mentorship. Over his 27-year career, he mastered every position from dishwasher to executive chef, holding nine executive chef positions across diverse culinary environments. Chef's PSA emerged during the pandemic when Andre felt compelled to continue mentoring his staff after COVID-related layoffs. What started as sarcastic Instagram posts evolved into a comprehensive media platform, including six books published in three languages, multiple YouTube channels, merchandise, and consulting services. The platform stands apart in the culinary media landscape by focusing not on cooking techniques but on the business and leadership skills necessary to become a successful chef. Through Chef's PSA, Andre provides the mentorship and guidance many young culinary professionals lack, teaching essential aspects like P&L management, kitchen culture development, and leadership fundamentals. Today, Chef's PSA serves as a comprehensive resource for culinary professionals seeking mentorship, combining practical business advice with Andre's characteristic blend of brutal honesty and sarcastic wit. His mission extends beyond teaching cooking - he aims to fill the crucial gap in culinary education by providing accessible mentorship to those who might otherwise lack access to experienced culinary leaders. Follow and Connect with Andre https://chefspsa.com/ https://www.instagram.com/chefspsa/ https://www.youtube.com/channel/UC_yPFvrfPbXOo33f7Ohr5Fg https://www.tiktok.com/@chefspsa?lang=en Follow and Connect with Simon www.culinarymechanic.com ⁠⁠⁠ ⁠⁠⁠ Simon's LinkedIn⁠⁠⁠: https://www.linkedin.com/in/simon-zatyrka/ ⁠⁠⁠Simon's Instag⁠⁠ram⁠⁠⁠: https://www.instagram.com/culinary.mechanic ⁠Simon's Tiktok⁠: https://www.tiktok.com/@culinarymechanic Simon's YouTube: https://www.youtube.com/@culinarymechanic Book a Call ⁠: https://calendly.com/culinarymechanic/chat email: simon@culinarymechanic.com…

CULINARY MECHANIC

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#43 : Recovery, Redemption, and Restaurants: A Coach's Journey from Addiction to Advocacy with Kimberly Flear 37:15

19 weeks ago37:15

37:15

Kimberly Flear shares her transformative journey from a 15-year-old server at a truck stop to becoming a recovery coach for hospitality professionals. Through raw honesty and deep insight, she reveals how the industry's unique culture shaped both her struggles and her path to redemption . Key Discussion Points: How the hospitality industry's accessibility creates both opportunities and challenges The unique skillset developed in restaurant work, from crisis management to personal branding The importance of psychological safety and support systems in workplace culture Finding harmony between professional demands and personal well-being Quotable Moments: "The lines were very blurred between professional and personal. I don't look back at it like that was my work life. That was just my life." Daily Win: Kimberly's daily win is swimming in the ocean every day, year-round, demonstrating her commitment to consistent, healthy routines . Guest Information: Kimberly Flear is the founder of Last Call Coaching, supporting hospitality professionals in recovery and personal development. With over two decades of industry experience across multiple continents, she brings unique insight to the challenges facing restaurant workers Connect with Kimberly www.lastcallcoaching.com https://linktr.ee/kimberlyflear IG: @lastcallcoaching IG: @myspiritualrecovery FB: Kimberly Flear Connect with Simon www.culinarymechanic.com⁠⁠⁠ ⁠⁠⁠ Book a Call⁠: https://calendly.com/culinarymechanic/chat email: simon@culinarymechanic.com…

CULINARY MECHANIC

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#42: Building Better Restaurant Teams Through Self-Awareness with Christine Smith 45:27

20 weeks ago45:27