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

Troon

Corporate Executive Chef

Heavy Restaurant Group

REGIONAL EXECUTIVE CHEF/ SENIOR EXECUTIVE CHEF
HEAVY RESTAURANT GROUP; GREATER SEATTLE, WA — 2017-2022 
• Oversee 7 restaurant units including 5 different concepts 
• Forecast and stabilize profitability and budgets for labor and cost of goods 
• Recruit, hire and retain positioning of all kitchen employees for new and existing concepts 
• Invest in individual and company growth through the teaching, training, and development of kitchen 
employees, sous chefs, and executive chefs 
• Create and implement concrete and fluid systems of organization and maintenance for maximum 
efficiency 
• Control constant levels of inventory for all culinary and kitchen demands 
• Contribute to the schematics and branding of the opening of new restaurant concepts 
• Develop a diverse culture balanced with high expectations and an energetically-positive work force 
• Manage and schedule facility maintenance for kitchen equipment

Senior Executive Chef / Regional Executive Chef 

LGO Hospitality

Produce Profit and Loss (P&L) reports weekly
• Reconcile invoices to set and meet inventory pars
• Manage kitchen staff by delegating tasks and providing leadership to employees • Schedule, hire, and train back of house culinary staff
• Coach and develop newly hired chefs
• Assist with recipe and culinary development of menu daily specials

Executive Sous Chef

Hillstone Restaurant Group

• Lead staff in the preparatory work for all menus
• Train individuals to execute company standards
• Travel to and assist in the opening of new restaurant concepts nationwide
• Cook for high volume and fast pace environment across multiple kitchen stations

taplio

The Battle

Simon Zatyrka

Oscar Monroy

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