#5 Fixing Health Care in Hospitality | Benefits That Work for Restaurants

#8 The Unfiltered, Uncensored, Unmissable Chef Debate

In this raw and unfiltered roundtable, some of the most respected voices in the industry sit down for a powerful conversation that goes far beyond the pass. This is not about plating or prestige, it’s about the emotional toll of life in professional kitchens, the vulnerability it takes to truly connect, and the legacy we leave behind as chefs and leaders. From the illusion of awards to the importance of therapy, friendship, and emotional support, this episode cracks open the human side of hospitality. Expect big questions: What happens when the recognition doesn’t feel like enough? Why is it so hard for chefs to ask for help? How do we create a kitchen culture that sustains, not destroys?

#7 A Vision for a Better Restaurant Industry | Ben Shewry

What if we told you it is possible to run a restaurant where staff don’t burn out, and the business thrives? Where treating staff correctly equals better performance. In this episode of Heard, Ryan sits down with chef and author Ben Shewry, co-owner of Attica in Melbourne, one of very few restaurants in the world operating as a certified B Corp. Ben’s not interested in trends or empty virtue-signaling. He’s spent the last decade proving that you can build a high-performance restaurant without sacrificing your team’s health, your ethics, or your culture. “We are not tortured artists, that’s not an acceptable mentality.” From implementing a four-day work week to rejecting toxic kitchen hierarchies, Ben shares a blueprint for how the next generation of chefs, restaurateurs, and leaders can create a workplace where people actually want to work. He’s been ridiculed for his ideas, “a bunch of pussies,” the team were once called, but the industry’s shifting. And Ben believes that change is no longer optional. “You can get on board and change for the right reasons… or that change will come for you.”

#6 Why Do We Romanticize Abusive Kitchens?

Ryan sits down with sociologist Ellen Meiser, who has studied restaurant culture from the inside out. Together, they explore how chefs endure violence, toxic traditions, and relentless pressure, often romanticized as “tough love” or a rite of passage. From the false military roots of Escoffier’s brigade system to the glorification of hustle culture, we unpack how food media and industry norms have shaped and normalized extreme kitchen environments. With insights from food writer Kenji López-Alt and Ellen’s groundbreaking research, this episode questions what we've accepted as normal in professional kitchens and how we can change it. If you've ever wondered why chefs wear their scars like medals, or how kitchen culture became a battlefield, this one’s for you.

#5 Fixing Health Care in Hospitality | Benefits That Work for Restaurants

In this episode of Heard, we sit down with the founder of the first affordable health insurance and wellness benefits marketplace built specifically for the hospitality industry. Learn how restaurant owners, chefs, and hospitality workers can finally access affordable coverage—without complexity or high costs. If you're passionate about building a healthier, more sustainable kitchen culture, this conversation is a must-listen. With Elizabeth Tilton, founder of OS Benefits.

#4 Leading The Line Under Pressure | How Chefs Can Build Loyal Teams

In this episode, elite performance coach Dr. Julie Gurner shares leadership insights from high-growth startups - reframed for chefs, kitchens, and hospitality teams. Learn how to stay calm under pressure, delegate like a pro, lead through chaos, and build motivated, loyal kitchen crews. For chefs navigating stress, burnout, and fast-paced restaurant life, this episode offers powerful tools to become a stronger, more effective leader in hospitality. LEADERSHIP LESSONS FOR CHEFS AND HOSPITALITY TEAMS Discover practical leadership techniques to help you manage your team, delegate efficiently, and inspire loyalty in your kitchen staff. These approaches are tailored to support chefs and hospitality leaders dealing with the pressures unique to the restaurant industry, helping you foster resilient, motivated teams and create sustainable restaurant systems. STAYING CALM AND LEADING THE KITCHEN THROUGH CHAOS Learn how to maintain your composure and lead with confidence even during the busiest and most unpredictable moments. This episode provides essential strategies for restaurant owners, kitchen managers, and chefs who want to keep their teams focused and motivated despite the intense demands of the kitchen. HOW TO APPROACH BURNOUT IN THE RESTAURANT INDUSTRY Burnout and stress are real challenges for hospitality professionals. Here, you’ll find actionable advice for recognizing the signs early and implementing habits and systems that support recovery and long-term wellbeing. Build a healthier chef lifestyle while enhancing your restaurant culture. *********** HEARD: The chef and hospitality podcast focused on restaurant culture, kitchen advice, culinary education and restaurant strategy. ***********