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 🔥🥄

Liberty Forge

Total charge of f/b operations p/l training menu design cost analysis labor status banquet facilities off site catering and dept head

Executive Chef

Chef international

Professional private chef well rounded technician with teaching deameanor currently a exc chef at a status property local to my home I acquired my own client lists in nyc, Hamptons and south jersey

Private Chef

Steven starr

Talulahs garden

Americus hotel by wyndam

Exc sous chef

SKYTOP LODGES, INC

Banquet Chef

SD-26

Sous chef premier Italian restaurant nyc under tutorial of Master chef Oddette Fada and Mateo Bergermini

Senior Sous Chef

Trump Taj Mahal Casino Resort

Shift boss Ala carte dinning bistro latter in my tour took over private dinning with in property

Sous Chef

I am a professional well rounded in regional cooking techniques food/labor costs against profit to loss I am heavily involved with ingredient driven food with seasonal change

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The Battle

Simon Zatyrka 🔥🥄

Lee Burgess

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