So You Want to Run a Restaurant?

So you want to launch a private chef business? 👩‍🍳

In this episode, we sit down with Dara Lyubinsky, founder of Nourish Culinary, to break down what it really takes to build a successful personal chef company; from cooking in New York’s high-pressure restaurant kitchens to serving private clients (including Eli Manning and Lorne Michaels) and scaling a 25-person private chef team.

Dara shares her unconventional path from media (Time Magazine + TV food production for The View) into the culinary world, why she left restaurants after just a year, and how she turned a solo hustle into a thriving business of private chefs.

We also get into:

- The reality behind the “Instagram chef” lifestyle
- What clients actually want (hint: it’s not fancy plated food)
- How to hire the right chefs for in-home work
- The business side no one talks about
- And the wildest requests she’s ever gotten (yes… including gourmet baby food delivery)

If you're thinking about becoming a private chef - or just want a behind-the-scenes look at this growing industry - this episode is packed with real talk, strategy, and insights.

Chapters
00:00 Intro
00:52 Meet Dara Lebinsky (Nourish Culinary)
01:28 From media career to culinary school
02:54 Getting laid off & entering restaurant kitchens
03:28 Why she left restaurants after 1 year
04:20 Discovering private chef work
05:15 Leveraging media + networking in NYC
06:10 Cooking for high-profile clients
07:20 Launching Nourish Culinary
08:17 Moving from solo chef → business owner
09:25 Scaling during COVID
10:15 Letting go & trusting a team
11:46 Growing to 25 chefs
12:18 Hiring, training & building a brand
13:19 “Hire slow, fire fast”
13:44 Misconceptions about private chef life
14:54 Social media vs reality
16:03 Business skills chefs don’t expect
16:28 Different types of clients
17:20 Dinner parties vs weekly meal prep
18:41 The reality of doing everything as a private chef
19:29 Respect for restaurant chefs
20:54 Food trends & what clients actually want
22:40 Why vegetables are the real focus
23:30 Meal kits vs private chefs
25:44 Wild client requests (baby food story!)
28:15 Cooking for athletes & private planes
29:48 Behind the scenes of food on TV
32:18 Building a healthy work culture
34:41 Breaking toxic industry cycles
36:26 Rapid fire questions (tools, mistakes, trends)
37:58 Outro

Brought to you by Back of House
Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.
Learn more at: https://backofhouse.io/

Proudly Sponsored by, RestauRent
The no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Connect with the Podcast
Full Episodes: https://linktr.ee/soyouwanttorunarestaurant

Follow Claudia: @claudia.saric
Follow Spencer: @RestaurantSpenny

In this episode, Claudia Saric and Spencer Michiel sit down with Cody Bates, restaurateur, hospitality leader, and co-founder of Bates Co.- the group behind Kansas favorites like the Burger Stand, Taco Zone, Bon Bon, and the art-driven Cider Gallery. Over the past 17 years, Cody and her husband, Simon, have grown a single neighborhood burger spot into a portfolio of creative, community-focused concepts.
Cody shares her journey from a 22-year-old barista and student to running multiple restaurants, including the early days of flipping a $2,500 kitchen into a gourmet burger spot. She reflects on lessons learned from building a business without investors, developing a unique staff culture with livable wages, and navigating the challenges of tipping, hospitality fees, and pandemic-era disruptions.
Beyond her restaurants, Cody is a board member of the Independent Restaurant Coalition and founding board member of the Lawrence Restaurant Association, fighting for workforce sustainability and independent small business resilience. She also discusses how her background in art and passion for creating “third spaces” inspired the Cider Gallery, a thriving combination of gallery, event space, and catering hub.
Listeners will gain insight into what it takes to innovate in the restaurant industry, prioritize community and staff, and balance creative vision with sustainable operations. Cody’s story is a testament to how independent restaurateurs can make a meaningful impact—both locally and nationally - while staying true to their values.
Key Takeaways:
Building a restaurant business organically without outside investors
Strategies for livable wages, team culture, and equitable tip-sharing
Creating multi-use spaces that combine dining, art, and community
Advocacy for independent restaurants on national policy issues like credit card fees

(00:52 – 02:53) – Introduction & Early Beginnings
Meet Codi Bates, restaurateur and community advocate, and hear how she and Simon started their first burger spot in Lawrence, Kansas.
(02:54 – 06:03) – From One Restaurant to a Growing Portfolio
The story of how Bates Co. expanded from a single gourmet burger concept to multiple locations, learning on the fly.
(06:04 – 09:31) – Wearing All the Hats: Lessons in Operations
Insights on running a restaurant, solving problems from plumbing to tech, and being hands-on in every aspect of the business.
(09:32 – 16:41) – Staffing, Wages & Creating Culture
How Codi built a team-focused culture, implemented livable wages, experimented with a hospitality fee, and maintained trust with staff and guests.
(16:42 – 18:10) – The Economics of Independent Restaurants
Understanding razor-thin margins, community impact, and why independent restaurants reinvest most of their revenue locally.
(18:11 – 25:28) – Expanding Into Unique Concepts & Community Spaces
From Taco Zone to Bon Bon to the art-driven Cider Gallery—how creative spaces and mixed-use concepts shaped Bates Co.’s growth.
(25:29 – 27:11) – Advocacy & the Independent Restaurant Coalition
Codi discusses her national work with the IRC, advocacy efforts, and issues like credit card processing fees affecting the industry.
(27:12 – 32:00) – Credit Card Fees & Financial Challenges
Deep dive into the Credit Card Competition Act, the real costs of card processing for independent operators, and how these policies affect restaurants’ bottom line.
(32:01 – 36:00) – Supporting the Independent Restaurant Community
The role of advocacy in workforce sustainability, small business resilience, and Codi’s perspective on keeping independent restaurants thriving post-COVID.
(36:01 – 40:30) – Lessons Learned & Advice for Restaurateurs
Codi shares key takeaways from 17+ years in hospitality, advice for aspiring operators, and reflections on balancing passion, community, and business.
(40:31 – End) – Closing Thoughts & What’s Next for Bates Co.
Codi wraps up with insights on future projects, maintaining authenticity, and continuing to create community-centered restaurant experiences.

Brought to you by Back of House
Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.
Learn more at: https://backofhouse.io/

Proudly Sponsored by:
RestauRent
The no-fee booking platform helping restaurants and venues book private events.
Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Connect with the Podcast
Full Episodes: https://linktr.ee/soyouwanttorunarestaurant
Follow Claudia: @claudia.saric
Follow Spencer: @RestaurantSpenny

Today, we sit down with Chef Alam Mendez Florian, chef and co-owner of Apapacho at La Cosecha Food Hall in Washington, DC.
Born and raised in Oaxaca, Mexico, Alam grew up literally inside his parents’ restaurant, La Quinta Letras—recognized by the Michelin Guide—and was mentored in the traditions of Oaxacan cuisine by his mother, Chef Celia Florian.
Alam’s journey took him from competing in the Culinary Olympics to staging at Michelin-starred kitchens in Spain, running restaurants in Mexico City, Copenhagen, and Alexandria, and eventually opening his own restaurant with his wife and pastry chef, Elisa Reina.
In this episode, Alam shares:
What it was like growing up in a restaurant in Oaxaca and learning from his mother
His global culinary adventures and how they shaped his approach to leadership and ingredients
Why corn masa—and making it from scratch—is central to authentic Mexican cooking
The philosophy behind Apapacho’s menu and how they balance tradition with customer preferences
Insights into the challenges of transitioning from chef to owner and running a restaurant as a business in a food hall
The future of Apapacho, including plans for pop-ups, seafood concepts, and potential expansion

Whether you’re an aspiring restaurateur, interested in launching a restaraunt in a food hall, or simply curious about the art of authentic Mexican street food, Alam’s story is a deep dive into culture, tradition, and the heart behind every dish.

Chapters
0:00 – Introduction
Meet Alam Mendez Florian, chef and co-owner of Apapacho in DC’s La Cosecha Food Hall, and learn about the origins of his culinary journey.
0:52 – Oaxaca Roots
Growing up literally inside his parents’ restaurant, La Quinta Letras, and learning from his mother, Chef Celia Florian.
1:53 – Early Culinary Influences
Alam talks about his family’s dedication, his father’s pursuit of hospitality studies, and the lessons of perseverance and tradition.
5:22 – Global Culinary Adventures
From Mexico City to San Sebastián and Copenhagen, Alam shares how working internationally shaped his approach to ingredients and kitchen leadership.
8:31 – Opening Apapacho
Transitioning from fine dining to street food in DC and the philosophy behind a focused, authentic menu.
9:01 – The Masa Process
Why corn is central to Mexican cuisine, and the 24-hour process of making masa and tortillas in-house.
12:05 – Chefs as Cultural Ambassadors
The responsibility of preserving tradition and sharing authentic Mexican flavors with a global audience.
13:46 – Menu Philosophy & Adaptation
Balancing tradition with customer preferences: adding flour tortillas, soups, and other dishes without losing the essence of Mexican street food.
16:10 – La Cosecha Food Hall
The benefits and challenges of operating within a Latin American food hall while maintaining an independent restaurant identity.
17:19 – From Chef to Owner
Alam discusses the operational side of running his own business, from finances and loans to staffing and learning about his customers.
24:30 – Vision for the Future
Plans for expansion, pop-ups, new street food concepts, and continuing to share Mexican culture through cuisine.

Brought to you by Back of House
Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.
Learn more at: https://bit.ly/backofhouseio

Proudly Sponsored by: RestauRent
The no-fee booking platform helping restaurants and venues book private events.
Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Connect with the Podcast
https://linktr.ee/soyouwanttorunarestaurant
Follow Claudia: @Claudia.saric
Follow Spencer: @restaurantspenny

Learn more about Apapacho Taqueria: https://www.apapachotaqueria.com/

Inside Leon 1909: Fire, Flavor & Hospitality on New York's Shelter Island
Join Claudia Saric and Spencer Michiel as they sit down with Valerie Minchin, first-time restaurateur, and Armand Joseph, Detroit-born Palestinian-American chef, to explore the story behind Leon 1909, New York's Shelter Island’s must-visit destination restaurant.
From flipping homes in the Hamptons to opening a live-fire culinary hotspot, Valerie shares the highs, lows, and unexpected lessons of launching a restaurant in a seasonal, island community. Armand gives an insider look at cooking over a 14-foot open hearth, sourcing local fish and ingredients, preserving seasonal flavors, and building a kitchen culture rooted in mentorship and empathy.
Discover:
The journey from a Capital One bank to a stunning restaurant space.
How live-fire cooking shapes every dish at Leon 1909.
Challenges of running a year-round restaurant in a seasonal town.
Innovative staffing solutions, including J1 students and staff housing.
The importance of empathy, mentorship, and leadership in the kitchen.
Tips for aspiring chefs and restaurateurs looking to make their mark.
Why Eastern Long Island is an underrated culinary region.
Thoughts on industry trends, sustainable wages, and local sourcing.

Whether you’re dreaming of opening your own restaurant, love culinary stories, or just want a taste of Shelter Island’s vibrant food scene, this episode is packed with insight, inspiration, and a behind-the-scenes look at Leon 1909.
Timestamps:
0:52 – Introduction to Leon 1909
1:01 – Meet Valerie Minchin & Armand Joseph
2:00 – Valerie’s journey from psychology to restaurateur
3:17 – Transforming a former bank into a live-fire restaurant
4:10 – Life and inspiration on Shelter Island
5:18 – Honoring family legacy through the restaurant’s name
6:01 – Cooking over live fire: challenges and techniques
8:10 – Using local, foraged, and preserved ingredients
11:17 – Managing a seasonal business & staffing challenges
15:27 – Building a family-like team and mentorship culture
22:03 – Advice for young chefs and leadership lessons
25:05 – Hard realities of owning a restaurant
27:17 – Spotlight on underrated East End ingredients
28:41 – Why you need to visit Leon 1909
29:08 – Industry trends that need to change

⭐ Brought to you by Back of House
Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.
Learn more at: https://backofhouse.io/

⭐ Proudly Sponsored by:
RestauRent
The no-fee booking platform helping restaurants and venues book private events.
Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Science on Call
Offering 2/47/365 restaurant tech support.
Sign up at https://bit.ly/scienceoncall

⭐ Connect with the Podcast
Full Episodes: https://linktr.ee/soyouwanttorunarestaurant
Follow Claudia: @claudia.saric
Follow Spencer: @restaurantspenny

⭐ Learn more about Leon 1909
https://www.leon1909.com/about

In summer 2023, Zoey Heyn finished her freshman year of high school with a simple idea: sell fresh mini donuts in her Michigan beach town.
The challenge? She was 15 and couldn’t drive.
So she recruited her older sister Lydia, found a vintage Coca-Cola trailer, and set up a tiny roadside stand hoping to sell 50 donuts a week. Four weeks later, they had sold 15,000 donuts.
Today Zo’s Mini Donuts operates five trucks across Southwest Michigan, employs 20+ seasonal staff (set to double their staff count in summer 2026), and has built a cult-like following for its hot-and-fresh donuts.
In this episode, Zoe and Lydia share:
• How their side hustle exploded into a real business
• Why keeping their menu simple helped them scale
• The marketing trick that made glaze their bestseller
• Hiring friends and building a strong team culture
• Their strategy for partnering with high school athletes - NCAA NIL
It’s a story about entrepreneurship, community, and what happens when you “don’t talk about it — you be about it.”

👍 If you enjoyed the episode, help us out by subscribing for more conversations with hospitality leaders.

⭐ Brought to you by Back of House
Your most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.
Learn more at: https://backofhouse.io/

⭐ Proudly Sponsored by:
RestauRent
The no-fee booking platform helping restaurants and venues book private events.
Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurent

Science on Call
Offering 2/47/365 restaurant tech support.
Sign up at scienceoncall.com/boh

⭐ Connect with the Podcast
Full Episodes: https://linktr.ee/soyouwanttorunarestaurant
Follow Claudia: @claudia.saric
Follow Spencer: @restaurantspenny

⭐ Learn more about Zo's Mini Donuts
https://zos-mini-donuts.square.site/