Welcome to our CHEF Radio, where we dive into the secrets of maintaining success in the restaurant business with industry leaders Mary Milliken, Susan Fingar, Phillip Krajeck, Katie Button, and Michael Anthony. In this episode, we explore three key strategies for sustained success: fostering innovation, building a strong team, and maintaining exceptional quality. Hear firsthand from these accomplished chefs as they share their insights and experiences on how to keep pushing the boundaries, continually improve, and never rest on their laurels in the ever-evolving culinary world. Whether you're an aspiring restaurateur or a seasoned pro, this hard hitting episode is packed with valuable advice to help you thrive in the restaurant industry.

Show notes:

• Starting a Restaurant: Essential Steps
• Challenges of Maintaining Success
• Insights from Mary Sue Milliken and Susan Feniger
• Maximizing Every Opportunity
• Marathon Mindset and Motivation
• Insights from Chef Phillip Krajeck
• Athlete's Mindset
• Emotional Intelligence and Leadership
• Insights from Chef Katie Button
• Hospitality in the Kitchen
• Insights from Mike Anthony
• The 49% - 51% mentality

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.\

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

In this episode of CHEF Radio, we're thrilled to feature none other than Mike Solomonov of Zahav and the CooknSolo empire. Join us as we dive into Mike's Israeli roots, his courageous battle with addiction, and the challenging beginnings of Zahav. Discover how he built a unique company, blending accessible, scalable concepts like Federal Donuts and Goldie alongside his boundary-pushing experiences at Zahav and Laser Wolf. Mike Solomonov is truly one of a kind, and we can't wait to share his incredible story with you all.

• (00:00:46) Intro
• (00:06:45) Trip to Israel
• (00:09:14) Falling In Love with Baking in Israel
• (00:20:04) Mike Arrives in Philadelphia
• (00:24:10) How Getting Fired Helped Mike
• (00:28:15) Mike's Meal Made by Eli
• (00:29:34) Eli’s Move from New York to Philadelphia
• (00:31:30) Marigold and Xochitl Restaurants
• (00:37:44) Refined Cooking vs Grandma's cooking
• (00:46:00) The Passing of Mike's brother, David and the Beginning of Addiction
• (00:53:05) Inside the Mind of addiction
• (01:06:29) From Struggling to Thriving at Zahav
• (01:15:30) The Zahav Umbrella
• (01:26:02) Steve and Mike's Partnership
• (01:29:40) How Mike Sets the Bar for the Culture at His Company
• (01:39:00) Wrap Up Questions

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

Welcome to another exciting episode, where we delve into the inspiring stories of those making a difference in the culinary world. Today, we're joined by Chef Chris Shepherd and wife/ partner Lindsey Brown from the Southern Smoke Foundation in Houston, Texas. Chef Chris, a celebrated culinary figure, recently hung up his apron to dedicate himself to the Southern Smoke Foundation, an organization committed to supporting folks in the food and beverage industry at large. We'll explore the incredible journey that led him to this decision, as well as a frightening plane ride that Eli and Chris took together. Additionally, we'll uncover why other chefs highly value Chris’s unique ability to engage with their cooks, offering insights and perspectives that inspire and elevate the next generation of culinary professionals. Join us to learn more about Southern Smoke Foundation, Chef Chris Shepherd’s career transition, and his impact on the culinary community.

• (00:00:00) Introduction and Survey Announcement
• (00:05:26) Interview with Chris Shepherd and Lindsay Brown
• (00:07:13) Chris Shepherd's Culinary Inspirations
• (00:11:04) The Concept, Evolution, and Challenges of Underbelly
• (00:31:25)Transitioning from Underbelly Hospitality
• (00:39:45)Leadership and Mentorship in the Culinary World
• (00:48:23) Full Tilt and Future Endeavors
• (00:50:17) Becoming the Official Hotdog Supplier The Houston Texans
• (00:51:52) Retail Expansion Plans
• (00:54:22) Southern Smoke Festival Origins
• (00:57:58)Hurricane Harvey and Emergency Relief
• (01:00:39) Pandemic Response and Growth
• (01:11:58) Mental Health and Crisis Relief
• (01:34:41) Future Goals and Legal Aid
• (01:37:03) Favorite Food Spots in Houston
• (01:40:01) Closing Thoughts and Gratitude

  A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

  If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

  Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

  My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

• (00:00:00) Introduction
• (00:07:41) Chef JJ Johnson's Culinary Journey
• (00:13:00) Heritage and Inspiration
• (00:24:17) Writing a Cook Book about Rice & Glen Roberts Inspiration
• (00:31:39) Background before Feildtrip & Building a Fast Casual Brand
• (00:45:18) Choosing Harlem: A Personal and Strategic Decision
• (00:49:50) Exploring types of Rice around the World
• (00:58:30) Expanding Fieldtrip to Atlantis
• (01:04:30) 5 Year Plan for Fieldtrip
• (01:12:02) JJ's Cookbooks
• (01:17:24)The Importance of Company Culture
• (01:21:39) Conclusion and Final Thoughts

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Today, we’re thrilled to welcome Chef Rob Rubba, the ’90s skater kid turned culinary mastermind behind the Michelin-starred Oyster Oyster in Washington, DC. Celebrated for its groundbreaking and eco-friendly approach, Oyster Oyster leads the way in sustainable dining, artfully blending diverse techniques in preservation to craft extraordinary flavors while prioritizing ethical practices. Join us as Rob delves into his inspiring journey, reveals the creative sparks behind his plant-forward menu, and shares how embracing a vegetarian lifestyle has elevated his purpose and deepened his connection to the culinary world.

• (00:00:00) Intro
• (00:06:44) Rob’s Early Career
• (00:10:57) Working at Guy Savoy
• (00:16:30) How Oyster Oyster came to be
• (00:20:00) The Impact of Oysters on the Chesapeake
• (00:23:48) Menu Development and Evolution
• (00:27:00) The Decision to Become Vegetarian
• (00:36:38) Leaving Hazel and Lessons learned
• (00:44:48) Creating Sustainable Practices
• (00:47:10) Sustainability and Financial Success
• (00:51:34) Gaining a Michelin Star
• (00:55:00) The DC Dining Scene
• (01:01:26) The Differences of Running a Vegetarian Restaurant
• (01:04:28) Encouragement for the Next Generation of Chefs/Where Rob looks for Inspiration
• (01:13:20) Wrap up Questions

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen.

(00:00:00) Intro

(00:08:20) Approach to Writing Modernist Cuisine

(00:13:08) The Pioneering Chefs of Modernized Cooking

(00:18:42) Nathan’s Stephan Hawking Story

(00:24:25) From Microsoft to the Kitchen

(00:32:22) Where Nathan’s Inner Drive Comes From

(00:36:30) The Mind Blowing Photography Behind The Modernist Series

(00:42:51) Francisco Migoya and His Pivatol Roll In the Series

(00:45:52) Razza Pizza and other Restaurant's Approach to Pizza

(00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes

(01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

We're thrilled to have Chef Tracy Malechek join us on CHEF Radio, where we discuss her impressive background that includes working at some of New York's finest restaurants, honing her craft and developing a profound understanding of the culinary world. In this episode, we’ll explore her journey from the bustling kitchens of New York to meeting her husband, a renowned wine expert, and how together they are building a sustainable business that truly supports their employees at Birdies in Austin Texas. We’ll also discuss the challenges and rewards of balancing parenthood with restaurant ownership, and what it means to be mission-driven in today’s food industry. Stay tuned for an inspiring conversation with Chef Tracy Malechek

• (00:00:00) Intro

• (00:05:39) Start in Chicago

• (00:07:25) James Beard Talk / Origin of Birdies

• (00:10:09) New York Experience

• (00:14:46) Eli and Tracy ALMOST Cross Paths: Things learned at Del Posto

• (00:24:36) Post Del Posto

• (00:25:50) Takeaways from Blue Hill

• (00:27:06) How Failure Impacts You

• (00:28:32) Checking Out Gramercy Tavern

• (00:30:17) Mike Anthony Umbrella

• (00:33:01) Time at Untitled and Meeting Arjav

• (00:37:19) The Coin Flip

• (00:42:24) The Origin of the Name and Getting Birdies Ready

• (00:47:40) Biggest Piece of Advice for Potential Restaurants Owners

• (00:49:14) Overcoming Pressure of the Pandemic

• (00:51:12) First Day of Birdies and it’s Unique Business Model

• (00:56:22) Balancing Parenthood and Restaurant Ownership

• (01:01:53) What it Means to Mission Driven Restaurant

• (01:04:30) The Balance Between Profitability and Hospitality

• (01:12:23) How the Birdies Menu Came to Be

• (01:15:34) Key Behind the Birdies Popularity

• (01:20:00) Noticing the Rise of Birdies

• (01:27:27) Rapid Fire Round Up

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

• (00:05:35) The Rigorous Schedule of Hot Tamale

• (00:06:54) The Start of Two Culinary Journeys

• (00:12:45) Sustaining Success and Navigating the Evolving Culinary Culture

• (00:17:11) From Cookbook to Food Network Stars

• (00:22:42) The Impact of Julia Child and Other Culinary Tales

• (00:37:00) Navigating Business Challenges and Strategic Decisions

• (00:45:54) Exploring Mexican Cuisine and Southern California

• (00:54:00) Overcoming Challenges and Finding Success

• (00:56:44) The Impact of Television on Culinary Careers

• (01:00:58) Breaking Barriers: Women in the Culinary World

• (01:10:30) Changing the Dated Restaurant Model and Culture

• (01:33:55) Finding Motivation

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.