Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO.

He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef.

In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO.

Show notes… Favorite success quote or mantra:

• "Treat it like it's yours and someday it will be."

In today's episode with Steve Redzikowski we will discuss:

• Do it right the first time
• Staying organized
• Ambition
• Surround yourself with the best
• Make mistakes once and never again
• Learning standards
• Learning for the best early on in your career
• Doing stages
• Networking
• Standards
• Teaching
• Scaling
• Partnerships
• Insurance

Today's sponsor:

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Determination
2. What is your biggest weakness?
   • Technology
3. What's one question you ask or thing you look for during an interview?
   • Great attitude
4. What's a current challenge? How are you dealing with it?
   • Finding people with the great attitude
5. Share one code of conduct or behavior you teach your team.
   • Lead by example
6. What is one uncommon standard of service you teach your staff?
   • Respecting each other in the workplace
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
   • Culinary Artistry by Andrew Dornenburg and Karen Page
   • The Flavor Bible by Andrew Dornenburg and Karen Page GET THIS BOOK FOR FREE AT AUDIBLE.COM
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Don't spend enough time with their employees
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Schedule Fly
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat people with respect
    • Treat other how you want to be treated
    • Lead by example

Contact info:

Email: [email protected]

Instagram: @steverino1234

Thanks for listening!

Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!

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Huge thanks to Steve Redzikowski for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!r