Restaurant Ready

Rasika Venkatesa is the chef and founder of Mythily, a New York–based pop-up and residency concept that serves as her modern love letter to South Indian cuisine. Trained in some of the most demanding kitchens in the U.S. and shaped by the food of her grandmother’s home in Chennai, Venkatesa is navigating a different path to restaurant ownership. In this episode, she shares why patience matters more than speed, how pop-ups can function as real-world R&D for young chefs, and what it actually takes to build a restaurant concept from scratch without losing yourself in the process.TakeawaysEvery pop-up is a test, not just a performanceRestaurants are built through repetitionCultural cuisine works best when it’s personal but universally welcomingFine dining technique should serve flavor and storyPop-ups help chefs validate concepts before committing to brick and mortarPatience is a required skillSystems and structure create freedom during chaosConsistency matters more than noveltyPop-up success doesn’t equal sustainability behind the scenesAsking for help is essential when resources are limitedSocial media is work, but ignoring it is not an optionSmall restaurants can be healthier than large onesSustainability must include staff pay, pricing, and owner well-beingThe next generation must rethink traditional restaurant modelsWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Nick Schorsch is the co-founder and CEO of Heritage Restaurant Group, known for taking a disciplined, systems-first approach to growth, leadership, and long-term sustainability. Rather than chasing trends or rapid expansion, Schorsch has focused on building durable operating models that protect people, margins, and culture at the same time. In this episode, he breaks down why most restaurant failures are predictable, how clear roles and expectations reduce burnout, and what it really takes to scale without losing control of quality, accountability, or trust.TakeawaysMost restaurant problems are structural, not personalClear roles prevent resentment and burnoutGrowth without systems multiplies chaosStrong culture depends on operational clarityDiscipline creates freedom for both leaders and teamsHiring mistakes compound faster than financial onesConsistency beats intensity over the long termLeadership requires saying no more often than yesHealthy margins protect people, not just ownersExpansion should follow proof, not ambitionTransparency reduces politics and internal frictionRestaurants last when expectations are explicitProcess creates stability in high pressure environmentsSustainable success is built deliberately, not quicklyWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ community, sign up at www.MAJC.ai.

Krista Cole is the sole owner of Sur Lie in Portland, Maine, which she built from the ground up in 2014, and Gather in Yarmouth, which she acquired in 2022. A two-time James Beard Award semifinalist, Cole brings a perspective on restaurant ownership shaped by her background in healthcare, where systems, empathy, and accountability are non-negotiable.In this episode, she shares how nursing informs her leadership style, why sustainable culture requires intentional workflows, and how equity, transparency, and community engagement show up in daily restaurant operations.TakeawaysHire for attitude and values, then teach the skillsStrong systems protect people from burnoutWork life balance requires structureLeadership means meeting people where they areConsistency matters more than sweeping changeCulture improves when owners stay close to the workTransparency builds trust during difficult decisionsGrowth should create opportunity for the team, not just the ownerCommunity context must shape how each restaurant operatesSustainability includes financial, emotional, and human healthEquity starts with listening and shared decision makingChange works best when applied steadily over timeRestaurants thrive when people feel seen and supportedEveryone brings something valuable to the tableWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Heather Morrison and Austin Carson are the co-owners of Restaurant Olivia in Denver, a fine-dining restaurant known as much for how it treats people as for what’s on the plate. With decades of combined experience, they’ve built a business rooted in hospitality, sustainability, and long-term thinking, one where culture is protected as deliberately as margins.In this episode, they break down how values-driven hiring, honest leadership, and systems-based sustainability show up in real day-to-day operations, and why none of it works unless the business remains financially viable.TakeawaysBuild culture by protecting the whole team, not individual exceptionsHire for values alignment first and train the restSustainability must work financially or it won’t lastHospitality applies to staff as much as guestsSystems remove ego and make consistency possibleLetting go of misalignment is part of leadershipCare is not soft when it’s paired with accountabilityTransparency and honesty create trust at scaleMentorship starts with understanding how people want to be seenReduce waste by designing systems, not relying on willpowerInnovation often comes from constraints, not abundanceQuality and warmth matter more than any marketing strategyLeadership requires vulnerability, not perfectionLong-term success depends on clarity of purposeWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Henry Rich is the managing partner of the Oberon Group, a hospitality group based in Brooklyn and the Catskills that includes Rucola, June, Anaïs, and Rhodora, a carbon-neutral zero-waste natural wine bar, among other projects. In this episode, he breaks down why most “green” work happens behind the scenes, how to build team buy-in when sustainability adds friction, and what it really takes to run a mission-driven business without burning out or going broke. He also shares why their most successful differentiators were not the sustainability claims at all, but what happened once the team was empowered to lead.TakeawaysIf the food and experience aren’t great, marketing won’t save youMost sustainability work isn’t “legible” to guests, so don’t rely on it as the hookStart with the biggest lever: composting and separating organics from landfillZero-waste adds steps to an already hard job, so buy-in is the real workDon’t impose a mission top-down; recruit people who opt inRemoving layers of hierarchy can reduce resentment and increase ownershipYou can pay people more by widening roles and running lean per coverLow waste choices can force menu constraints, so balance ideals with viabilityPush vendors to change small things (packaging, tape), and they will often adaptFocus spend on getting the room, service, pricing, and execution rightA clear mission can invite other missions in: pop-ups, mutual aid, and community supportWant to connect directly with industry thought leaders like today’s guest?MAJC built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Mateo Kehler is the co-founder and head cheesemaker of Jasper Hill Farm in Vermont, a pioneering social enterprise dedicated to rural economic development through world-class artisan cheese. Built alongside his brother Andy, Jasper Hill has become a model for how independent food businesses can remain value-driven, profitable, and deeply rooted in place. In this episode, Kehler shares how cheese became a vehicle for community regeneration, why independence matters more than scale, and how systems, collaboration, and outrageously delicious products can reshape broken commodity markets.TakeawaysHigh-value food can reclaim wealth from extractive commodity marketsIndependence allows businesses to stay values-driven, not purely economicMeaningful work requires connection to place and peopleGrow laterally through collaboration instead of scaling verticallyPremium pricing must reflect the true cost of productionQuality is non-negotiable, values only work if the product is exceptionalPartnerships can unlock capital without sacrificing controlSystems remove ego from craft and create consistencyData enables better decision-making across production and financeSeparate personal identity from product decisions to lead more objectivelyPaying farmers a living wage stabilizes entire communitiesTransparency builds trust across complex organizationsAsking for help strengthens leadershipLong-term sustainability requires profitability and disciplineInnovation and tradition must evolve togetherWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Tina and David Schuttenberg are the husband-and-wife owners behind Kwei Fei and Beautiful South in Charleston, part of Always Awkward Hospitality. After a series of failed restaurant jobs and relocations, they built a punk-rock Sichuan pop-up with a devoted following, which eventually became two distinct brick-and-mortar restaurants. In this episode, they talk about turning misfires into momentum, running lean without outside investment, dividing roles as partners, building culture intentionally, and staying true to their convictions.TakeawaysFailure can be the foundation for your strongest conceptPop-ups work best when treated like real businesses, not side projectsStaying in your lane protects both brand and marriageRun lean and frugal when outside investment isn’t an optionGrowth should be intentional, not rushedStrong brand conviction builds loyal, self-selecting guestsCulture must be rebuilt when you move neighborhoods or conceptsHiring for fit matters more than hiring for experienceTraining starts with systems before philosophyRestaurants don’t need to be for everyone to succeedCommunity engagement works best when it’s structured and meaningfulAccessibility, inclusivity, and respect must be intentionalMarketing and design are revenue tools, not decorationSurvival mode eventually has to give way to sustainabilityCollaboration can be a healthier growth path than expansionWant to connect directly with industry thought leaders like today’s guests?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Colin Lynch is a New England–born chef and co-owner of Bar Mezzana, Shore Leave, No Relation, Black Lamb, and the newly opened Fido. A graduate of the Culinary Institute of America and former executive chef of the acclaimed No. 9 Park, Lynch has spent two decades shaping Boston’s restaurant landscape through mentorship, trust-based leadership, and a deep commitment to team culture. In this episode, Lynch joins Matt Jennings and Carolyn Grillo to talk about building restaurants around fit, loyalty, curiosity, and shared ownership, and why success in hospitality comes from people, not perfection.TakeawaysHire for personality and cultural fit. Skills can be taughtBuild loyalty through trust, opportunity, and long-term relationshipsFocus on mentorship: lift others because one day they’ll lift youDon’t try to be everything to everyone, guide guests instead of chasing trendsAuthentic hospitality starts with clarity, not saying yes to every requestBalance creativity with consistency and cost realitySocial media matters for staying top of mind, even if you’re not great at itHealthy competition pushes a city’s restaurant community forwardLeadership and management are different skills, know which one you’re practicingGive people room to grow into ownership and responsibilityUnderstand the financial realities: buildouts, leases, and long-term sustainabilityTeach teams financial literacy, it elevates their careers and stabilizes the businessKeep the business small if it means staying full, profitable, and healthyWork hard, be kind, core values matter more than credentialsWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC✨ Community, sign up at www.MAJC.ai.

Missy Robbins is the James Beard Award–winning chef behind Lilia and Misi, two of Brooklyn’s most admired restaurants, as well as the co-founder of Misi Pasta and Grovehouse Hospitality. Over her three-decade career, she has cooked in landmark kitchens, reimagined her relationship with Italian cuisine, rebuilt her life after burnout, and developed some of New York’s most intentional teams. In this episode, Robbins joins Matt Jennings and Carolyn Grillo to talk about leadership, mentorship, identity, personal evolution, and the discipline of trusting your instincts.TakeawaysPromote from within to strengthen culture and maintain continuityTrust your instincts when making major decisionsBuild spaces around authenticity rather than external validationTravel broadly to expand perspective and creativityGive responsibility early so teams have room to growHire for attitude and curiosity over résumé prestigeCreate businesses that reflect your values, not industry expectationsBe honest about burnout and give yourself space to resetLet people evolve into leadersInvest in coaching to develop communication, empathy, and partnershipMaintain high standards while learning when to let goLead by example, especially for women looking for representationWant to connect directly with industry thought leaders like today’s guest?MAJC✨ has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get free access to the MAJC✨ Community, sign up at www.MAJC.ai.

Belle English is the Culinary Director at Williams-Sonoma, leading the brand’s Test Kitchen and overseeing recipe development, product innovation, and culinary content. A Boston native who grew up in her family’s restaurants, English opened her own bakery at 17 and went on to work with America’s Test Kitchen before joining Williams-Sonoma. In this episode, English shares lessons on creativity, leadership, and authenticity, plus a rare look behind the scenes of one of America’s most iconic culinary brands.TakeawaysBuild confidence by mastering the rules before breaking themStay authentic, and success will follow genuine passionCreativity thrives when process meets playHire for curiosity and work ethic, not just credentialsChemistry in the kitchen matters as much as skillNostalgia and innovation can coexist in brand storytellingLeadership means empowering others to teach and createGreat teams balance aspiration with attainabilityMeasure success through fulfillment, not metricsLegacy brands stay relevant by evolving with purposeWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Breana Killeen is a food writer, recipe developer, culinary nutritionist, and farmer based in Vermont. With over 16 years of experience in food media, she’s written and edited more than 2,500 recipes for brands like EatingWell, AllRecipes, and HelloFresh while also running Killeen Crossroads Farm, a small regenerative farm she co-owns with her husband. In this conversation, Killeen joins chef Matt Jennings and Carolyn Grillo to talk about building a closed-loop farm system, bridging the gap between chefs and small farmers, and finding the balance between sustainability, food media, and family life.TakeawaysA closed-loop system lets animals, crops, and compost sustain one anotherStrong farm-to-chef relationships rely on trust and communicationEducate diners about the true cost of food and the value of quality ingredientsResourcefulness starts with using every part of the ingredientSmall local commitments create lasting impactTastings build curiosity and connection within the teamBridge food media and farming to show seasonality and sustainabilityCultural respect begins with intention and techniqueUse menus and language as tools for education, not just marketingAuthenticity and curiosity keep the work meaningfulWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Chef Michel Nischan is a four-time James Beard Award–winning chef, author, and food equity advocate whose work has transformed how America thinks about sustainable food systems. Over a four-decade career, he’s cooked in acclaimed restaurants, co-founded the James Beard Foundation’s Chef Boot Camps for Policy and Change, and launched Wholesome Wave, a nonprofit creating access to healthy food for underserved communities. In this episode, Nischan joins chef Matt Jennings and Carolyn Grillo to discuss the broken links in our food system, how chefs can drive change through storytelling and collaboration, and why authenticity and purpose remain the most powerful ingredients in leadership.TakeawaysUnderstand why the U.S. food system has stalled and where innovation must happenAdvocate through optimism, not fear, and invite people to the tableLead change locally before scaling it nationallyBuild empathy by helping every team member experience every roleCollaboration among chefs amplifies both purpose and profitStart your story with “why,” letting your menu reflect your missionShow diners how their choices support farmers, artisans, and communitiesTechnology and demand can make regenerative systems scalableAuthenticity and generosity are the best marketingPurpose-driven leadership outlasts trendsWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Juan Perez has built a global reputation for his mastery of Neapolitan pizza.Originally from Colombia, Perez rose from a teenage line cook to executive chef of Posto in Boston, where his work has earned recognition on the prestigious 50 Top Pizza list and a place among the world’s top 100 pizza chefs. In this episode, Perez shares his journey, why mentorship and systems are central to his leadership, and how he’s using both social media and nonprofit work to shape the next generation of pizza makers.TakeawaysQuality and consistency are the best promotionSimple, written systems protect standardsLong, controlled fermentation drives flavor and repeatabilityMentorship means teaching the process and being availableOwnership mindset matters, even when you are not the ownerSocial media works when it’s authentic, consistent, and skill-forwardLocal creators can move the needle more than viral global viewsEducation and community expand opportunityWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Chef Hugh Acheson’s career is rooted in restaurants, but his impact is measured in people.The James Beard Award–winning chef, author, and community advocate joins us to reflect on his evolution from fine dining restaurateur to private chef, mentor, and nonprofit founder. In this episode, Acheson opens up about walking away from traditional restaurant ownership, why profitability is harder than ever, and how simplicity, mentorship, and staying true to your values can drive lasting success.TakeawaysLeadership today means mentorship, not micromanagementPrivate cheffing can offer creative freedom with less burnoutProfitability is increasingly difficult in traditional restaurant modelsScaling too quickly can dilute culture and consistencyCommunity work should be authentic, not performativeSimpler food doesn’t mean less skill, just more restraintMentorship is one of the most lasting forms of legacyIndependent restaurants need new tools and new math to surviveWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Chef Brian Baxter didn’t want to run someone else’s kitchen. He wanted to build his own.Now the executive chef and partner at The Catbird Seat in Nashville, Baxter is leading one of the country’s most innovative tasting menus. In this episode, he shares how he creates layered, intentional experiences; why collaboration drives everything at his restaurant; and how he’s developing the next generation of leaders through thoughtful mentorship and systems.TakeawaysCollaboration is the foundation of creative kitchen cultureGreat tasting menus are built on storytelling, not just techniqueTransparency in decision-making empowers staff at every levelGrowth comes from curiosity and consistencyMentorship means sharing the process, not just the outcomeLeaders must check in constantly to build team stabilityBeing a chef today requires emotional intelligence and adaptabilityWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Kevin Boehm has spent his career building iconic restaurants. But after co-founding Boka Restaurant Group and opening over 40 establishments, the James Beard Award–winning restaurateur found himself battling burnout, loss, and collapse at the height of the pandemic. Boehm shares how therapy, systems, and human-centered leadership helped him come back stronger, with a new lens on wellness, hiring, and scaling sustainably.In this episode, Boehm opens up about the personal struggles behind his professional pivot, what it takes to turn a good restaurant into a great one, and how he has systematized success across dozens of venues without losing soul.Takeaways:Build culture through holistic onboarding and role rotationsEmbrace hypercritical feedback to grow from good to greatUse SOPs to scale without losing touchAdapt operations post-crisis with evolving playbooksTrain leadership to think financially and act like ownersTechnology should empower, not replace, hospitalitySustainable growth requires slowing down to align the teamPersonal transformation strengthens professional leadershipWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Chef Eli Sussman isn’t just the chef and partner of Brooklyn’s Gertrude’s, he’s also the internet’s sarcastic observer of restaurant culture through his viral account, The Sussmans. In this episode, he opens up about balancing family life with kitchen life, how satire creates community, and what happens when you bring authenticity (and humor) to the leadership table.If you’ve ever laughed at one of his memes, you’ll want to hear the mindset behind them and the very real vision Sussman has for a healthier, more honest restaurant industry.TakeawaysBuild staff trust by working shoulder to shoulder in the kitchenCreate clear expectations: show up on time, work clean, respect your teamAdvocate for professionalism from both owners and employeesLet humor be a bridge between generations in the kitchenUse social media to spotlight industry issues, not just aestheticsTreat leadership like mentorship, not dictatorshipBalance family and restaurants through structure, not spontaneitySee memes as community glue that spark memory and connectionEmbrace technology to grow as a chef and ownerBe open about mistakes because they shape better hires and cultureWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Chef Yia Vang didn’t just open a restaurant, he built a cultural restoration project.The James Beard–nominated chef and founder of Union Hmong Kitchen joins us to share how food became his medium for storytelling, identity, and healing. Born in a Thai refugee camp and raised in Wisconsin, Vang now leads one of the most compelling restaurants in America, not just for its dishes but for its purpose. In this conversation, he opens up about hiring with intention, designing rituals for team connection, and redefining tradition in a modern context.TakeawaysRestaurants can serve as restoration projects, not just businessesHiring should be about people who reflect your values, not their resumeSystems should protect storytelling, not erase itLeadership is about lifting others into their own spotlightMenus can be acts of protest, healing, and cultural expressionAuthenticity is a lived experience, not a marketing strategyCultural education is part of service, not separate from itYour kitchen culture reflects what you protect with your systemsTo honor tradition, you sometimes have to evolve itWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

Chef Gavin Kaysen has built one of the most respected restaurant groups in the country by putting trust at the center of everything. The two-time James Beard Award winner opens up about leadership, mentorship, and the systems that support his growing team across Spoon and Stable, Demi, Bellecour Bakery, and more.From daily writing rituals to open-door mentorship to teaching financial literacy, Kaysen shares the mindset behind scaling culture without losing soul. He talks about hiring philosophies, the role of emotional intelligence, and even what it’s like to meet with governors to advocate for wage reform. His insights are generous, grounded, and immediately useful for operators at any level.TakeawaysConsistency starts with daily rituals like writing and reflectionTeaching financial fluency empowers team members to growLeaders should invite questions and build trust over timeCulture is practiced through small, daily actionsTaking care of your team leads to stronger financial outcomesHiring well means looking beyond skill to emotional intelligenceLeadership requires knowing when to say yes and when not toTechnology should solve real problems, not add complexityOpen communication during staff exits builds long-term respectInvesting in mentorship is investing in the future of the industryWant to connect directly with industry thought leaders like today’s guest?MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

What would it take to rebuild our food system from the ground up, one rooted in community, sustainability, and ancestral knowledge?That is the work chef Sean Sherman has dedicated his career to.A member of the Oglala Lakota tribe and founder of the nonprofit NATIFS (North American Traditional Indigenous Food Systems), Sherman is on a mission to make Indigenous cuisine visible, viable, and vital to America’s culinary future. In this conversation, Sherman explains what “decolonizing your diet” really means, and why this work goes far beyond the plate.We talk about food as a tool for sovereignty, the economic power of restaurants, and how every chef can be more intentional in how they source, educate, and serve. If you care about food, equity, or the land beneath your feet, this episode is essential listening.TakeawaysUse restaurants as job engines and cultural toolsRethink where your food dollars go, and whom they empowerSource Indigenous ingredients to expand flavor and equityNormalize healthful food as delicious and dignifiedCenter community in sustainability, not just product labelsUnderstand colonization’s role in modern food systemsSupport local producers before leaning on certificationBreak away from default Sysco-style supply chainsBuild spaces that teach, heal, and feedRecognize how restaurant choices can reclaim narrativesWant to connect directly with industry thought leaders like today’s guest? MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.