Jay Perry fell in love with hospitality at 15, even lying about his age to get into restaurants.

After decades in fine dining, global culinary training, and executive chef roles, he walked away from traditional restaurants, not because he stopped loving food, but because he was burning out managing people.

In this episode, Jay reveals why fine dining is losing its elegance, how trendy restaurants sacrifice brand loyalty for hype, and why true hospitality is like an orchestra.

We dive into experiential design, restaurant profitability, kitchen ROI, luxury service standards, and his bold new concept: a mobile fine dining restaurant built for high-end private experiences.

If you care about hospitality, design, branding, or building a profitable restaurant, this conversation will change how you think.

⏱️ 30-Minute Timeline

00:00 – Lying About His Age to Work at 15

Falling in love with hospitality

03:00 – Discovering Fine Dining in Los Angeles

06:00 – Studying Culinary in Italy & France

09:00 – Fine Dining as an “Orchestra”

12:00 – Failure at Tableside Service (Ego Check Moment)

15:00 – Why Trendy Restaurants Kill Loyalty

18:00 – The Lost Art of Elegance in Hospitality

21:00 – Burnout From Managing People

23:00 – Why He Left the Restaurant Industry

25:00 – The Mobile Fine Dining Concept

28:00 – Experiential Design = Restaurant ROI

30:00 – Final Advice: Create Belonging, Not Hype

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