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Episode 605: Relentless Growth: The Story of Award-Winning Chef, Consultant and Leadership Expert Franck Desplechin
In this episode of Restaurant Owners Uncorked, Wil sits down with Chef Franck Desplechin, a French-born chef, pastry chef, and hospitality leader with over 26 years of global industry experience. Franck shares his journey from growing up in Brittany, France, to working in Michelin-starred restaurants and luxury hotels, and now stepping into authorship with his debut book Relentless Growth: Cultivating a Chef Mindset for Professional Fulfillment.
The conversation explores the demanding world of Michelin-star standards, the importance of mentorship and leadership, the evolution of hospitality culture toward well-being and mental health, and why developing a growth mindset is essential for success in both restaurants and life. Franck also opens up about his process of writing the book, the challenges of publishing, and his mission to help the next generation of hospitality professionals embrace patience, resilience, and personal development.
10 Key Takeaways
Early Passion for Cooking – Franck discovered his love for the kitchen at 14, influenced by his parents’ cooking and a sense of not fitting into traditional school systems.
Michelin Star World – Achieving and maintaining Michelin recognition requires relentless pursuit of perfection, but consistency in experience, not just execution, is the true differentiator.
The Pressure of Excellence – Working in Michelin-starred environments means high stress, peer pressure, and potential burnout—but also builds resilience and mental fortitude.
Mentorship Matters – Franck’s passion has evolved from cooking to coaching and mentoring, helping young chefs develop foundations, work ethic, and mindset.
Book Mission: Relentless Growth – His debut book provides a blueprint for hospitality students and future leaders, emphasizing patience, adaptability, and the long-term pursuit of fulfillment.
Growth Mindset vs. Fixed Mindset – Inspired by Carol Dweck’s Mindset, Franck emphasizes that talent alone isn’t enough; embracing failure and reinvention is key to lasting success.
Self-Publishing with Intention – Instead of chasing traditional publishing, Franck invested in editors, designers, and PR to create a high-quality self-published book that may later attract publishers.
Leadership by Empowerment – Great chefs empower team members to create dishes, develop ownership, and grow into leaders themselves.
Hospitality Lessons Beyond Restaurants – The principles of running a kitchen—communication, precision, resilience—apply to any industry and leadership role.
Future Vision – Franck hopes to leverage his book to speak at seminars, conferences, and even TED Talks, helping transform hospitality culture while raising the standard of leadership.
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In this episode of Restaurant Owners Uncorked, Wil sits down with Chef Franck Desplechin, a French-born chef, pastry chef, and hospitality leader with over 26 years of global industry experience. Franck shares his journey from growing up in Brittany, France, to working in Michelin-starred restaurants and luxury hotels, and now stepping into authorship with his debut book Relentless Growth: Cultivating a Chef Mindset for Professional Fulfillment.
The conversation explores the demanding world of Michelin-star standards, the importance of mentorship and leadership, the evolution of hospitality culture toward well-being and mental health, and why developing a growth mindset is essential for success in both restaurants and life. Franck also opens up about his process of writing the book, the challenges of publishing, and his mission to help the next generation of hospitality professionals embrace patience, resilience, and personal development.
10 Key Takeaways
Early Passion for Cooking – Franck discovered his love for the kitchen at 14, influenced by his parents’ cooking and a sense of not fitting into traditional school systems.
Michelin Star World – Achieving and maintaining Michelin recognition requires relentless pursuit of perfection, but consistency in experience, not just execution, is the true differentiator.
The Pressure of Excellence – Working in Michelin-starred environments means high stress, peer pressure, and potential burnout—but also builds resilience and mental fortitude.
Mentorship Matters – Franck’s passion has evolved from cooking to coaching and mentoring, helping young chefs develop foundations, work ethic, and mindset.
Book Mission: Relentless Growth – His debut book provides a blueprint for hospitality students and future leaders, emphasizing patience, adaptability, and the long-term pursuit of fulfillment.
Growth Mindset vs. Fixed Mindset – Inspired by Carol Dweck’s Mindset, Franck emphasizes that talent alone isn’t enough; embracing failure and reinvention is key to lasting success.
Self-Publishing with Intention – Instead of chasing traditional publishing, Franck invested in editors, designers, and PR to create a high-quality self-published book that may later attract publishers.
Leadership by Empowerment – Great chefs empower team members to create dishes, develop ownership, and grow into leaders themselves.
Hospitality Lessons Beyond Restaurants – The principles of running a kitchen—communication, precision, resilience—apply to any industry and leadership role.
Future Vision – Franck hopes to leverage his book to speak at seminars, conferences, and even TED Talks, helping transform hospitality culture while raising the standard of leadership.
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