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If this episode brings you value, leave a 5-star rating and follow Chef’s PSA.
Great restaurants are designed, not improvised.
Andre Natera sits down again with Tracy Malechek-Ezekiel of Birdie’s to break down menu structure, kitchen culture, mentorship, and leadership. They explore why Birdie’s moved to a prefixed format, how structure improved creativity, and what it really takes to build sustainable restaurant teams.
This episode is for chefs thinking long-term.
Follow Tracy on Instagram
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → https://chefspsa.com/
Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181
By André Natera | Chef's PSA Media4.9
135135 ratings
If this episode brings you value, leave a 5-star rating and follow Chef’s PSA.
Great restaurants are designed, not improvised.
Andre Natera sits down again with Tracy Malechek-Ezekiel of Birdie’s to break down menu structure, kitchen culture, mentorship, and leadership. They explore why Birdie’s moved to a prefixed format, how structure improved creativity, and what it really takes to build sustainable restaurant teams.
This episode is for chefs thinking long-term.
Follow Tracy on Instagram
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA Website → https://chefspsa.com/
Learn More about MarketScale → https://company.marketscale.com/book-demo?oid=1&affid=181

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