#20. Dan Giusti is the founder of Brigaid, an organization dedicated to revolutionizing institutional food service in places like public schools and prisons. Before shifting his focus to improving food systems in these institutions, Dan was the Chef de Cuisine at NOMA, one of the world’s top-rated restaurants.

During the episode, Dan highlights the importance of self-awareness, humility, and recognizing one's strengths and limitations as a leader. He also discusses the significance of being comfortable with oneself and having the courage to start something new, as Dan did with Brigaid. Dan reflects on the physical and emotional aspects of his work, highlighting the significant contrasts between being a chef in a restaurant kitchen and an entrepreneur overseeing chefs in various organizations nationwide.

While the physical aspects of the job are vastly different, Dan emphasizes that the mindset remains similar. He believes in the importance of approaching every task with the mindset of striving for excellence, regardless of the context. Drawing from his experience at NOMA, Dan stresses that there should be no limit to the effort and thought put into preparing food, even in school kitchens. He encourages chefs to bring the same level of passion and dedication to every aspect of their work, no matter the circumstances.

Where to find Dan Giusti: 

• Instagram
• LinkedIn
• Facebook

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

In this episode, we cover:

(2:18) Dan’s background
(8:28) How Dan ended up at NOMA
(11:36) Comparison is the enemy of joy
(12:46) Dan’s leadership superpowers
(15:31) Why staying humble is important
(17:41) Restaurant vs school kitchens
(25:40) Why does Dan cook?
(28:56) External gratification and reviews
(35:33) Dan’s first experience at a school
(38:13) How Brigaid works with schools today
(40:52) What is the National School Lunch Program?
(43:14) Nutrition guidelines at school
(48:24) How Brigaid preps meals during the week
(51:18) What does the future of Brigaid look like?
(53:45) Why more chefs should work in schools