CULINARY MECHANIC

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 vegan fine dining restaurant with no trash cans, why most food waste "solutions" fail, and how time-starved chefs can actually save hours by shifting their systems, not just their storage bins.

If you're an independent operator chasing consistency and margin in a high-cost world, this episode hits hard.

Topics include: food waste prevention vs. reduction, menu development strategy, systems thinking in kitchen ops, and shifting chef mindsets.

Connect with Vojtech 

LinkedIn: https://www.linkedin.com/in/vojtechvegh
Website: https://surplusfoodstudio.com
Email: [email protected]

Connect with Simon  
Email: [email protected]  
Book a Call: https://calendly.com/culinarymechanic/discovery  
Website: https://www.culinarymechanic.com

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 is overrated, and how real leaders build harmony—not balance—in their lives and kitchens.

If you've ever felt like the restaurant industry asks for everything and gives very little back, this one's for you.

We get tactical about:

• Building leadership from the bottom up

• The power of staff-first culture

• Coaching vs commanding

• Systems that start with how you manage your own time

You'll walk away with new ways to think about leadership, employee retention, and building restaurants people don't want to leave.

 

Connect with Christopher

Website: https://www.tmg-hospitality.ca/

 
LinkedIn: https://www.linkedin.com/in/christophermmcfadden/

                  or

https://www.linkedin.com/company/tmgthemcfaddengroup/ 

Facebook: @christophermcfadden

Instagram: @tmgthemcfaddengroup

Tiktok: @themcfaddengroup

 

 

 

Connect with Simon  
Email: [email protected]  
Book a Call: https://calendly.com/culinarymechanic/discovery  
Website: https://www.culinarymechanic.com

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 tools fail chefs, how when it comes to promoting a podcast episode. what is the ideal method (platforms, days times)? for this example let's say the episode goes live at 8am on Tuesday morning. both on standard RSS feeds and Youtube. COGS-Well handles the setup for you (yes, really), and why operators are finally seeing the connection between systems and profitability. If you've ever struggled to get buy-in on tech or felt overwhelmed by inventory, menu costing, or purchasing—this one's for you.

We cut through the fluff and talk real kitchen realities: scaling recipes, waste tracking, menu contribution, and the shift from clipboards to clarity.

 

Connect with Nina 
• Website: https://www.cogs-well.com/
• LinkedIn: linkedin.com/in/nina-weiland-885326b5

Connect with Simon
Email: [email protected]
Book a Call: https://calendly.com/culinarymechanic/discovery
Website: https://www.culinarymechanic.com

 

 

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 about charcoal, beer-can chicken, and why thermometers matter more than knife skills. Meathead doesn't just grill—he educates, demystifies, and takes no prisoners when it comes to getting it right.

If you think good cooking is about "feel," this episode might hurt your feelings—but it'll make your food better.

 

Connect with Meathead

Website: https://amazingribs.com

Instagram: https://www.instagram.com/amazingribs/

Book: The Meathead Method

 

Connect with Simon

Email: [email protected]

Book a Call: https://calendly.com/culinarymechanic/discovery

Website: https://www.culinarymechanic.com

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—why it's not a marketing problem, how emotional connection trumps good reviews, and why the simplest upgrades to your guest experience might be hiding six figures in unrealized revenue.

If you think guest loyalty is just about good food and friendly service, this episode is going to rewire your thinking.

You'll walk away with tactical ideas, a better lens for your service sequence, and one question every manager should ask before checkout.

 

Connect with Ewan

LinkedIn: https://www.linkedin.com/in/ewanthompson1/ 
Website: https://hospitalitybenchmarksolutions.co.uk/ 

 

Connect with Simon 

Email: [email protected]
Book a Call: https://calendly.com/culinarymechanic/discovery  

Website: https://www.culinarymechanic.com

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 restaurants that actually run.

We get into the mindset shift that changes everything: why food cost and labor cost are symptoms—not root causes. We break down how productivity, routine, and menu engineering drive better numbers and better lives. And we go deep on what independent operators can borrow from corporate playbooks—without losing their soul.

This one's a field manual for any operator who wants to get out of the weeds and lead with intention.

→  Don't build your way out alone. Book a Call

Connect with Guy Leggatt
LinkedIn: https://www.linkedin.com/in/guyleggatt

Connect with Simon
Email: [email protected]
Book a Call: https://calendly.com/culinarymechanic/connect
Website: https://www.culinarymechanic.com

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 hospitality professionals around the globe.

This conversation hits hard on the realities of poor leadership in restaurants and why most management problems aren't personal—they're systemic. Noelle and Simon talk people-first operations, the fallacy of promoting based on technical ability, and how to identify untapped leadership talent hiding in plain sight. From practical systems to emotional intelligence, they break down how small basics lead to massive improvements.

Whether you're running a hot dog stand or a multi-unit brand, this episode delivers a grounded blueprint for people-centered leadership and scalable restaurant culture.

 

 

Key Quotes "People don't leave companies. People leave people." — Noelle Labrie
"Start with what hurts, then trace it back to the systems—or the lack of them." — Noelle Labrie
"Restaurants are restaurants. Doesn't matter if it's Kuwait or a hot dog stand in Vegas." — Noelle Labrie
"Leadership is getting paid less for what you do and more for what you know—until you're paid for what you impart." — Simon Zatyrka

 

 

 Connect with Noel LaBrie

Website: https://www.tri-skillconsulting.com/
LinkedIn: @Noelle-labrie

Connect with Simon

Email: [email protected]
Book a Call: https://calendly.com/culinarymechanic/connect
Website: https://www.culinarymechanic.com

 

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 mastery.

Luca shares raw, funny, and insightful stories from the floor: from navigating rude guests and chaotic services to building genuine guest loyalty and understanding the invisible tension between the front and back of house. This conversation dives into ego, burnout, tip pooling, leadership, and why—more than ever—human connection is the ultimate skill in hospitality.

Whether you're a chef, GM, or line-level server, this is a must-listen episode for anyone serious about creating not just great food—but great experiences.

 

• 00:00] Introduction

• [02:00] How Luca entered the restaurant world during Italy's currency crisis

• [05:30] San Diego dreams and lessons from early restaurant mentors

• [09:45] Chaos, composure, and the art of service under pressure

• [13:30] Front-of-house and back-of-house dynamics

• [18:15] Why Luca respects cooks (and never yells)

• [22:00] The tip pooling dilemma: fairness vs. individual performance

• [26:00] Hiring for desire, not just skill

• [28:00] Burnout, performance limits, and work-life recalibration

• [30:00] America's food quality problem (from an Italian perspective)

• [31:00] AI, automation, and the future of the server

• [34:00] Hospitality as love, legacy, and life purpose

• [39:00] Luca's networking events and transition plans

• [41:00] Wrap-up

 

Key Quotes

"You can only people so hard for so long." — Luca
"I treat the place like it's mine. If your food is bad, I won't serve it. Period." — Luca
"The restaurant is the last place where Americans get to feel in charge. That comes with consequences." — Luca
"Burnout is real. But your mental health? You don't get that back." — Luca

Key Takeaways

• The best servers create loyalty not just through speed, but through emotional presence.

• Back-of-house deserves respect and compensation parity—tip pooling can work, but only with a tight team.

• Hiring for passion and drive outperforms hiring for technical skills alone.

• Burnout must be addressed proactively—performance peaks when rest is respected.

• The future of hospitality hinges on maintaining human connection amidst AI and automation.

Connect with Luca

Linkedin: https://www.linkedin.com/in/lucagepaymints/ 

Email: [email protected]

 

Connect with Simon

• Email: [email protected]

• Book a Call: https://calendly.com/culinarymechanic/connect

• Website: https://www.simonsez.me/

• Subscribe to the newsletter: https://simonznews.carrd.co/ 

 

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 Culinary Alliance.

In this hard-hitting conversation, Simon and Ron dive into the realities of culinary education, the post-COVID labor crisis, and what it takes to run sustainable restaurant operations. Ron challenges conventional thinking about celebrity chef culture while offering practical wisdom on leadership development, financial management, and creating authentic culinary identities.

This episode delivers essential insights for culinary professionals seeking to build sustainable careers beyond the glamour of food television, with Ron's unique perspective as a successful Black chef navigating predominantly white culinary spaces.

Timestamps:

[00:00] Introduction and Starfish sponsor message [02:25] Ron's background coming from Haiti and early culinary career [03:15] Discussion of Ron's Top Chef experience (Season 6) [05:30] How Top Chef changed Ron's career trajectory [06:50] The pros and cons of culinary TV shows on the industry [08:40] Where have all the good cooks gone post-COVID? [10:30] Simon's transition from chef to consultant and podcaster [11:45] Ron's experience at CIA in 1992 and the founding of BCA [12:40] Critique of modern culinary education setting cooks up for failure [14:20] The leadership gap in culinary education [16:15] Ron's mentors and influences in his career [18:10] What Ron would cook for Simon's Puerto Rican wife [19:30] Advice for young cooks: finding your culinary identity [21:50] The importance of nutrition and authentic food heritage [24:15] The business side of restaurants: managing P&Ls and systems [27:30] Ron's preferred culinary style and authentic approach [28:45] What makes Ron excited about his job in private clubs [31:20] Opportunities for Black chefs in 2025 [33:15] Daily wins: the importance of fundamentals and habits [35:40] Ron's "Food for My Beloved Community" garden initiative [38:20] Sourcing ingredients locally within 10-mile radius [39:15] Contact information and social media

Key Quotes:

"I didn't get into this business. I think this business got to me as a kid growing up in Haiti... I'm one of the few people who survived, so now I'm living the American dream." - Chef Ron Duprat

"I always say Top Chef, I went on Top Chef with nothing. I got out Top Chef with everything... Top Chef itself gave me a voice, gave me a name." - Chef Ron Duprat

"You might be a chef, but you are a businessman. You have to make sure you cost out everything properly. You have to make sure you follow a recipe properly... Until we do that, restaurants will keep closing." - Chef Ron Duprat

"Be you. Find your identity. Don't try to be like somebody else... Create your own identity instead of trying to be somebody else." - Chef Ron Duprat

Key Takeaways:

• Restaurant success requires business acumen: Managing P&Ls, proper inventory control, and cost management are essential skills that many celebrity chefs lack, leading to restaurant failures despite fame.
• Young cooks need to develop authentic culinary identities rather than copying trends or celebrity chefs. The most sustainable path is cooking from your own cultural heritage and personal experience.
• Systems and operational excellence are more important than culinary talent alone. As Ron states, "Great food will not keep your doors open," emphasizing the need for structured management approaches.
• Leadership development is severely lacking in culinary education, creating a generation of technically skilled cooks without the people management abilities needed for sustainable kitchen operations.
• Post-COVID recovery requir

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 capturing attention from Michelin-starred chefs and major restaurant groups nationwide.

 

EPISODE HIGHLIGHTS WITH TIMESTAMPS 

[00:45] - Introduction to Justin Brunson and his meat industry innovation

[02:15] - Justin's early life in Iowa and connection to food through hunting and foraging

[05:20] - First restaurant jobs and culinary school journey

[07:45] - Creation and concept behind Old Major restaurant in Denver

[10:10] - Discovery and development of the noble mold meat aging process

[15:22] - Growth of Brunson Meat Company and expansion to national distribution

[18:30] - Bacon production philosophy and product lineup details

[21:45] - The challenges of transitioning from restaurants to meat production

[24:20] - Research and development of new products including bison aging

[26:50] - Premium product pricing and quality ingredient philosophy

[29:15] - Business growth strategy and controlled expansion approach

[32:40] - Closing thoughts and website information

KEY QUOTES

• "I've always been a fat kid. I've always liked to eat food. My grandma was a really amazing cook. Um, I grew up in Iowa. You know, we hunted and fished and forage and gardened. And there was always forging going on." - Justin Brunson
• "The best food comes from the best ingredients. You can't cook with basic ingredients, man... you want the goods, you gotta use the good butter, the good oil, the good flour, you know, the good local produce that's in season." - Justin Brunson
• "As you get a little bit older in life, that adrenaline changes... cooking in a kitchen is great and fun and I had a great career... But man, you start getting up in your forties and you're still hucking in a kitchen, it's hard on the body. That is a young man's game." - Justin Brunson
• "I say no a lot more than I say yes... Let's try to grow slow and responsibly for everybody." - Justin Brunson

KEY TAKEAWAYS

• Career evolution beyond the kitchen is possible by identifying your true passion within the culinary world – Brunson transformed his chef experience into a revolutionary meat aging business
• Product innovation often requires patience and persistence – Brunson spent eight years experimenting with mold aging techniques before successfully commercializing the process
• Quality-focused businesses can command premium prices by delivering truly exceptional and differentiated products – Brunson's unique aging method creates flavor profiles impossible to achieve through conventional techniques
• Strategic, controlled growth builds sustainable businesses – Brunson's disciplined approach to expansion prevents operational chaos and prioritizes long-term success over short-term opportunities

 

Connect with Justin

 

website: www.brunsonmeats.com 

LinkedIn: https://www.linkedin.com/in/justin-brunson-49684a2ba/ 

 

Connect with Simon

 

Email: [email protected]

Book a Call: https://calendly.com/culinarymechanic/connect

Website: https://www.simonsez.me/

 

If you're interested in Starfish: https://www.usestarfish.com/