Everyone wants the spotlight.

Until it actually hits.

Andre sits down with Emmanuel Chavez from Tatemo in Houston to talk about what happens when your restaurant gets attention before you’re ready for it.

Tatemo went from a tortilla operation to a full tasting menu fast. Recognition came with it. So did pressure.

This conversation gets into what it takes to run a tight kitchen with almost no space, how leadership changes when expectations spike, and the mistakes that come with building something in real time.

• What early success actually feels like• How to run a tasting menu in a small kitchen• Why leadership matters more than technique

Follow Chefs PSA and send this to a chef who thinks they’re ready.

Emmanuel Chavez on Instagram

LINKS & RESOURCES

Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.comVisit Chef’s PSA Website → https://chefspsa.comSponsored by RATIONAL USA → https://rationalusa.com