Most restaurants rely on heroics. That’s why they break.
Chef calls out—everything collapses.
Staff turns over—culture disappears.
Owner burns out—nothing changes.

After 33 years in the kitchen, I’ve seen it all.
I’ve run high-volume operations, trained green teams into machines, and led groups through chaos and culture collapse.
And here’s what I know:

Culture eats talent for breakfast.
Systems beat talent when talent doesn’t have systems.

Today, I help restaurant leaders build kitchens that don’t rely on superheroes.
I work with chefs and operators to:

→ Define their way of doing business
→ Build leadership systems that teach it
→ Create operations that run consistently—even when they’re not there

It’s not theory. It’s not fluff.
One client cut turnover by 60% and grew profit by 15% in 90 days.

If your team is talented but inconsistent…
If your culture changes depending on who’s in charge…
If your restaurant falls apart when one person is out…

Let’s talk.

On the CULINARY MECHANIC podcast, I host candid conversations with hospitality's most innovative leaders. From kitchen culture to tech innovations, we blend battle-tested wisdom with modern insights that challenge 'the way it's always been done.' It's where restaurant wisdom meets real systems that work.

🎙️ Host: CULINARY MECHANIC
📩 DM me or visit culinarymechanic.com

Simon Zatyrka

Marks prime steakhouse and seafood 

Chef De Partie

V Pizza and Sidecar 

Chef/Prep Supervisor 

Chipotle Mexican Grill

Service Manager

Northwest Grille

Chef/Shift Supervisor 

Ballyhoo Bar & Grill

Assistant Kitchen Manager

Romano's Macaroni Grill

Saute chef

Ruby Tuesday

Line Cook

Bonefish Grill

Checkers & Rally’s Drive-In Restaurants

Grill Cook

My name is George Gomez and I have been doing everything I can to learn and be successful in the food service industry since I was in grade school. Since I was entering the sixth grade I have done everything I can to learn what it takes to be successful in the culinary arts and I'm ready to take the next steps in my culinary journey. I consider myself more than just your average cook, I am a seasoned well-trained chef looking to lead my own team of culinary enthusiast. I believe everyone in the restaurant has something to contribute to its success, and I believe that I am ready to lead that team to its success.

George Gomez

taplio

The Battle

Simon Zatyrka

George Gomez

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