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

Howard Johnson Hotel / Hat Tricks Sports Bar / The Basement Speakeasy 

Assistant General Manager 

Original Joe's Restaurant & Bar

Interviewed, hired and trained new team members for the opening of the new Brandon location.
Handled budget expectations.
Ensured steps of service being followed to provide best possible customer experiences.
Handled customer service issues.
Managed Inventory. 
Helped run kitchen operations during COVID-19

Restaurant Manager

Welcomes guests
Promotes daily features and specials, up-sell when possible
Takes guest order, sends correct order to kitchen.
Run food, help other team members
Supervise when management not in the building. 
Make assorted cocktails
Up to date knowledge of beer and wine inventory

Bartender / Supervisor

State and Main Restaurant and Bar 

Welcomes guests
Promotes daily features and specials, up-sell when possible
Takes guest order, sends correct order to kitchen.
Run food, help other team members
Supervise when management not in the building. 
Make assorted cocktails
Know beer and wine inventory

Bartender / Supervisor 

Kowloon Bay Chinese Cuisine 

Started as a dishwasher 
Became a fry cook 
Became a Sous Chef
Prepped all menu items and ingredients daily for service
Maintained and managed product inventory and prepped par levels for daily service.
Ensured food quality standards met and exceeded 
Ensured health and safety standards met and exceeded

Sous Chef

Highly motivated professional with over 14 years in the restaurant industry. Dedicated, team oriented individual who excels in high paced work environments.

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The Battle

Simon Zatyrka

Tim Hiebert

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