What’s really happening behind the kitchen doors of an Adirondack restaurant in the dead of winter?

In this episode of ADK Talks, we welcome back Chef Billy Trudsoe of Lizzie Keays in Warrensburg for an honest, energetic, and eye-opening conversation about restaurant life in the Adirondacks.

We jokingly dubbed this one “Kitchen Confidential: Adirondack Edition,” and Billy delivers. From skeleton crews and shoulder seasons to garlic loyalty and watermelon obsessions, he pulls back the curtain on what it truly takes to survive—and thrive—as a chef and small business owner just minutes off the Northway.

We also dive into his global travels (hello, Bali), his ever-expanding “Mad Flavor” brand, restaurant collaborations across the region, and why supporting local businesses isn’t just a slogan—it’s survival.

What you’ll hear in this episode

• What winter really looks like for Adirondack restaurants—and why patience from diners matters  
• How Billy’s travels to Bali influence dishes like his spicy Bali stir fry  
• Why old-school dining touches (bread service, palate cleansers, lingering meals) still matter  
• The economics of seasonal businesses in a summer-driven region  
• Behind the scenes of the “Battle of the Billy’s” local restaurant challenges  
• Why garlic is non-negotiable in Billy’s kitchen  

Resources:

• Lizzie Keays Restaurant   
• Follow Billy Trudsoe on Instagram: @adkchef 
• Season 21 of Hell's Kitchen ft Billy Trudose 
• Email us your restaurant suggestions or questions: [email protected]

Produced by NOVA