Best Simon Zatyrka Podcasts (2025)

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Burnout Is Bad Business: The Case for Operational Clarity with Patrick Cassata 48:31

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29d ago48:31

48:31

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 …

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239 | Chef Live Radio LIVE: Why Chef Mental Health Matters More Than Perfect Plates 1:01:04

1M ago1:01:04

1:01:04

The culinary industry is more than just creating beautiful dishes; it's a world where passion meets vulnerability, where creativity collides with chaos, and where the very people who nourish others often struggle to nourish themselves. What happens when we finally start having the conversations that matter most? Don't you wish you had a place to go…

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Words That Win Guests. Systems That Keep Teams with Zana Devine 38:17

26d ago38:17

38:17

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 eq…

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Removing Inconveniences Before Guests Notice: A Playbook for Hospitality with Jesus Mendez 45:53

1M ago45:53

45:53

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 confi…

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238 | Chef Franck Desplechin: Lessons from the Long Game 44:36

1M ago44:36

44:36

The Real Measure of Culinary Leadership: When Cooks Choose You Over Money In a world obsessed with celebrity chefs and flashy culinary theatrics, Chef Franck Desplechin represents something far more valuable: the quiet mastery of sustained excellence. From Michelin-starred kitchens in France to high-volume hotel operations across continents, Chef F…

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Restaurant Systems That Win: Covers per Labor Hour, Culture, Clarity with Jeffrey Boland, Sr. 59:07

2M ago59:07

59:07

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 product…

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Tools That Work, Not Just Look Cool: A Pro's Guide to Real Edges with Josh Donald of Bernal Cutlery 47:09

2M ago47:09

47:09

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: …

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Relentless Growth: Building Excellence Moment by Moment with Chef Franck Desplechin 36:55

2M ago36:55

36:55

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…

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The Weekly Manager Rhythm That Grows Real Kitchen Leaders 43:16

3M ago43:16

43:16

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 …

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How to Teach More, Yell Less, and Still Run a Tight Kitchen 50:54

3M ago50:54

50:54

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…

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95: Master Culinary Success Now: Top Time-Saving Tips 39:44

4M ago39:44

39:44

The No Hesitations Restaurant Leadership Podcast with Christin Marvin Imagine having the power to reclaim your time in the chaotic world of professional kitchens. That's exactly what Chef Adam Lamb offers in this illuminating conversation about his new book, "The Successful Chef: Time Strategies That Actually Work." Chef Lamb doesn't just theorize …

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236 | Christin Marvin: Intentional Growth Strategies for Thriving Restaurant Groups 41:17

4M ago41:17

41:17

As chefs and restaurateurs, we often dream of expanding our culinary empires. To learn all the secrets of the framework to unlock successful scalability for your business visit https://www.IRFbook.com But the journey from a single successful restaurant to a thriving multi-unit operation is fraught with challenges. How can we grow sustainably while …

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Ditching the "Superhero" Mentality in Restaurants 46:10

5M ago46:10

46:10

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 d…

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Local Flavor, Real Impact: A Playbook for Making Hotel Restaurants Not Suck 36:44

5M ago36:44

36:44

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 li…

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Why Food Waste Prevention Beats Food Waste Reduction 32:21

5M ago32:21

32:21

You don't need more prep cooks—you need less waste. Chef and zero-waste pioneer Vojtech Vegh joins Simon to dismantle the myths around food waste in restaurants. This isn't about compost bins or turning scraps into soup—it's about rethinking your menu planning to design for profit, efficiency, and impact from day one. Vojtech shares how he built a …

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#72 : Building Leadership from the Bottom Up with Christopher McFadden 56:12

6M ago56:12

56:12

Leadership Isn't a Title—It's a Daily Choice Christopher McFadden doesn't just talk about leadership—he lives it. From teenage retail hustler to wine-soaked restaurant GM to executive career coach, he's walked the line between burnout and breakthrough. In this episode, we get into what makes people want to show up to work, why positional authority …

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#71 : Numbers Don't Lie - Margin Contribution, Waste and Why Tech Still Fails Chefs with Nina Weiland 33:18

6M ago33:18

33:18

The system isn't the point—what it unlocks is. Nina Weiland went from making pizzas at Domino's to helping restaurant operators modernize the back-of-house with COGS-well's intuitive, chef-friendly software. In this episode, we dive deep into what makes a system actually usable in a kitchen—not just feature-rich on paper. You'll hear why most tech …

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#70 : From NYT Bestseller to BBQ Truth Teller: Meathead Gets Real 46:19

6M ago46:19

46:19

Still soaking your wood chips? You're doing it wrong. In this fire-breathing episode of Culinary Mechanic, Simon sits down with Barbecue Hall of Famer and grilling myth-buster Meathead to dismantle decades of backyard lore—and rebuild it with science, precision, and damn good meat. They cover everything from reverse sear technique to the truth abou…

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235 | Kimberly Flear: Redefining Hospitality Mental Health 33:43

6M ago33:43

33:43

In this episode of Chef Life Radio, I sit down with Kimberly Flear, founder of Last Call Coaching, to discuss mental health challenges in the hospitality industry and the importance of creating a recovery-friendly workplace. Join the Crew & Support The Show Kimberly shares her personal journey and the initiatives she champions, such as breathwork, …

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#69 : The 5% Fix: Ewan Thompson on Unlocking Six Figures in Guest Loyalty 51:42

6M ago51:42

51:42

Your food's great. Your service is solid. So why aren't your guests coming back? In this episode, Simon sits down with Ewan Thompson of Hospitality Benchmark Solutions (HBS) to dismantle one of the most dangerous assumptions in independent restaurants: that a great first visit guarantees a second. They get into the gritty truth of guest retention—w…

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#68 : Guy Leggatt on the Hidden Drivers of Restaurant Profitability 35:06

7M ago35:06

35:06

If your kitchen's running hot but your margins are cold, this one's for you. Guy Leggatt didn't just work the line—he studied the system. From Vancouver fine dining to corporate ops and back again, Guy built a career turning chaos into clarity. Now, through his consultancy Line Check Strategy, he's helping independent restaurant operators build res…

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#67 : Building Leaders Who Don't Know They're Leaders with Noelle Labrie 49:19

7M ago49:19

49:19

In this episode of CULINARY MECHANIC, Simon sits down with Noelle Labrie, founder of Tri Skill Consulting, to explore how frontline experiences in the industry—from bartending in Deep Ellum to building restaurant teams in Kuwait—shaped her passion for developing "fresh leaders." Noel's story starts with jello shots and ends with training hospitalit…

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#66 : Calm in the Chaos: Lessons from a Hospitality Natural with Luca Giorgiantonio 41:16

7M ago41:16

41:16

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 mast…

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The Leadership Bootcamp: Module 4 | Your Energy is Your Leadership 17:55

7M ago17:55

17:55

A very special sneak peak behind the curtains of The Successful Chef™ Leadership Bootcamp, Cohort #1. This what we're here for! Check out when the next cohort begins at Chef Life Coaching. Lesson Topic: Energetic Presence & Real-Time Regulation Lesson Plan: Segment 1 – What Energy Really Means Segment 2 – Stress Isn’t the Enemy (But It’s Running th…

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#65 : Find Your Culinary Identity: Chef Ron Duprat on Leadership, Legacy, and Top Chef Fame 40:15

7M ago40:15

40:15

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 Culin…

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#64 : Beyond the Kitchen Line: Justin Brunson's Journey from Chef to Meat Industry Innovator 34:03

7M ago34:03

34:03

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 …

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#63 : Dialed in Operations: Creating More Great Days in Restaurants with Matt Wampler 50:29

8M ago50:29

50:29

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 qual…

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#62 : Leading from Within: The Journey of Becoming a Respected Sous Chef with Hanalei Souza 42:20

8M ago42:20

42:20

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…

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234 | Nio DiPietrantonio: From Burnout to Bliss - A Chefs Journey to Purpose and Balance 41:08

8M ago41:08

41:08

In the high-pressure world of culinary arts, finding balance and purpose can be a challenge. As chefs, we often sacrifice our well-being for the sake of our craft. But what if there was a way to maintain our passion while prioritizing our mental and physical health? Subscribe to The Recipe For Your Success Newsletter In this episode, I sit down wit…

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#61 : Bringing Chefs Back to Their Passion and Into Your Home with Petko Petkov 32:41

8M ago32:41

32:41

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 co…

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233 | How to Find Work Life Harmony by Throwing Out Work Life Balance 15:24

8M ago15:24

15:24

As chefs, we often find ourselves caught in a never-ending tug-of-war between our professional passion and personal life. The elusive concept of "work-life balance" can leave us feeling guilty, inadequate, and constantly juggling. But what if there's a better way? Grab "My Midday Reset" and download your free audio meditation. "Balance is bullshit.…

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230 | El Efecto Dominó de las Actitudes del Chef en la Cultura de Cocina 24:04

8M ago24:04

24:04

¿Alguna vez has notado cómo tu estado de ánimo puede cambiar instantáneamente el ambiente en tu cocina? "Tu vibra crea tu tribu." – Adam Lamb Join the Crew & Support The Show Como chef y líder, tu energía tiene un impacto profundo en el rendimiento de tu equipo, la moral del grupo y la cultura general de tu espacio culinario. En este episodio de Ch…

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#60 : Chef Life Radio: Intention and Purpose, The Secret Ingredients of Successful Chefs with Simon Zatyrka 56:19

8M ago56:19

56:19

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. "Jus…

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#59: The Art of Kitchen Presence: Talking About Culinary Leadership with Chef Adam Lamb 45:57

8M ago45:57

45:57

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, a…

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232 | Adam Lamb on The CULINARY MECHANIC podcast with Chef Simon Zatyrka 44:27

8M ago44:27

44:27

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, a…

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231 | Chef Simon Zatyrka: Intention and Purpose, The Secret Ingredients of Successful Chefs 54:46

8M ago54:46

54:46

"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. Join the Crew & Support The Show As chefs and restaurateurs navigate the choppy waters of rising costs, shifting consumer behaviors, and unprecede…

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#58 : Optimizing Restaurant Labor with Cijoy Olickal 41:47

9M ago41:47

41:47

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…

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#57 : Restaurant Business Foundations: Connection, Sustainability and Systems with Jen Quist 44:33

9M ago44:33

44:33

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 …

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230 | The Ripple Effect of Chef Attitudes on Kitchen Culture 23:50

9M ago23:50

23:50

Have you ever noticed how your mood can instantly shift the atmosphere in your kitchen? "Your vibe creates your tribe." - Adam Lamb As a chef and leader, your energy has a profound impact on your team's performance, morale, and the overall culture of your culinary workspace. In this episode of Chef Life Radio, we explore the powerful influence of a…

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

9M 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 con…

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229 | Melissa Blatt: Empowering Culinary Careers with Flexible Healthcare Options 37:21

9M ago37:21

37:21

Are you feeling trapped in your current job because of health insurance concerns? Check out the Indipop Solution Exclusively for Listeners of Chef Life Radio, by clicking here. You're not alone. Many culinary professionals find themselves stuck in positions they've outgrown, solely due to the fear of losing their employer-provided health coverage. …

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

10M 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 tra…

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Bonus | Seasoning Success with Empathy: A Recipe for Resilient Kitchen Leadership 17:12

10M ago17:12

17:12

In the fast-paced world of professional kitchens, leadership often boils down to barking orders and meeting metrics. "Leadership isn't about being the loudest voice in the kitchen or demanding respect. It's about earning it through authenticity, guidance, and leading by example." - Adam Lamb But what if there's a more powerful way to lead? One that…

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228 | Creando una Cultura de Cocina Próspera: El Arte del Liderazgo Culinario 18:52

10M ago18:52

18:52

¿Estás atrapado en la rutina diaria de gestionar tu cocina, apagando incendios constantemente y preguntándote si realmente estás marcando la diferencia? Es hora de cambiar de enfoque y abrazar el poder del liderazgo. "Las cocinas funcionan con sistemas, pero prosperan con liderazgo." - Adam Lamb De Gerente a Líder: Transformando la Cultura de tu Co…

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228 | Crafting a Thriving Kitchen Culture: The Art of Culinary Leadership 18:37

10M ago18:37

18:37

Are you caught in the daily grind of managing your kitchen, constantly putting out fires and wondering if you're truly making an impact? It's time to shift gears and embrace the power of leadership. "Kitchens run on systems, but thrive on leadership." - Adam Lamb From Manager to Leader: Transforming Your Kitchen Culture Create a compelling vision t…

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

10M 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…

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227 | Los Peligros de la Comparación en la Industria Culinaria 19:28

10M ago19:28

19:28

Como chefs, a menudo nos encontramos atrapados en un ciclo implacable de comparación. "El único chef con el que deberías competir es con el que eras ayer." - Adam Lamb Ya sea al desplazarnos por las redes sociales, observar los logros de nuestros colegas o sentir la presión de superar a los demás, este hábito puede erosionar silenciosamente nuestra…

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227 | The Dangers of Comparison in the Culinary Industry 19:12

10M ago19:12

19:12

As chefs, we often find ourselves caught in a relentless cycle of comparison. Whether it's scrolling through social media, eyeing our peers' accolades, or feeling the pressure to outperform, this habit can silently erode our confidence, stifle our creativity, and rob us of joy in our craft. "The only chef you should be competing with is the one you…

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226 | Chef Life Radio Trailer 1:31

10M ago1:31

1:31

🔥 Welcome to Chef Life Radio! 🔥 Are you feeling burned out, overwhelmed, or like your kitchen has become more about surviving than thriving? You're not alone—Chef Life Radio is here to change that. Hosted by Chef Adam Lamb, this podcast is your go-to resource for leadership, mindset, and personal growth in the culinary industry. Each week, we dive …

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

10M 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 gr…