
The Leadership Reset for chefs and operators who need consistent execution without burnout.
Grit isn't enough anymore.
The old model of control, fear and burnout is breaking down - taking good chefs and strong leaders with it.Turnover guts consistency.
Morale slips.
Standards drift.
You spend more time managing crises than developing people.
Not bcause you don't care - but because the system keeps pulling you into survival mode.It's not just burnout.
It's a leadership gap.The good news?
You can fix it.
This is for you if:
You own, operate or oversee restaurants and are accountable for results
You're a chef or culinary leader responsible for consistency, not just food
Execution changes depending on who's on the floor
Turnover, burnout, or reactivity are quietly eroding standards
Too much depends on specific people holding everything together
This is not for you if:
You believe fear and pressure are still effective leadership tools
You want a quick fix, motivation, or a one time training
You're looking to outsource leadership instead of build it
You're unwilling to change how leadership actually operates day to day
The Core Problem
Most kitchens are still running on an outdated leadership model.
One built on:
Command and control instead of awareness
Intensity instead of clarity
Personality instead of systems
That model used to force compliance.
Now it creates hesitation, exits and burnout.When nothing replaces it:
Chefs become bottlenecks
Operators lose consistency across shifts and locations
Standards depend on presence, not structure
This isn't a people problem.
It's what happens when leadership isn't treated like a skill or a system.

I've been in the kitchen for more than three decades. I came for the food, fun and chaos and ended up staying for the people.I've had the genuine pleasure of helping to develop hundreds of cooks, dishwashers, chefs and sous chefs over the years.With an array of amazing, and sometimes not so amazing experiences behind me, I decided to let 2022 be the beginning of a new chapter.Now I run a one person business where I get to coach and advise chefs to lead with hospitality and structure and talk to people in our industry on my podcast, CULINARY MECHANIC.