What the Best Kitchens Taught Me About Doing It Right скачать в хорошем качестве

What the Best Kitchens Taught Me About Doing It Right

What does it really take to hold Michelin-level standards and build a healthy kitchen culture? In this episode of In the Weeds, Endwell Hospitality Executive Chef Daniel Kim sits down with Brand Director Jack Dahlia to talk about the pressure, discipline, and leadership it takes to build hospitality the right way—especially when you’re building something new from the ground up. Quick note: this interview was filmed before we officially confirmed our first California concept, Monte’s. Daniel’s career spans every level of Michelin-starred kitchens—Le Cirque Las Vegas (1★), Providence (2★), and The Restaurant at Meadowood (3★), where he served as Executive Sous Chef—plus his time leading Hibi in Los Angeles, which earned Michelin recognition within four months. This conversation pulls back the curtain on: • What Michelin kitchens teach you about standards (and what they don’t) • How to lead under pressure without sacrificing people • The difference between “vibes” and real culture • What it takes to build new concepts with clarity, consistency, and care Whether you’re a food lover, a hospitality professional, or someone trying to build something that lasts, this episode is a grounded look at the craft—and the leadership—behind great restaurants. ⸻ Timestamps 00:00 – Meet Chef Daniel Kim (Michelin path + what he’s building in CA) 01:21 – Stepping into the role: pressure, expectations, and excitement 02:08 – Culinary school: what it gave him (and what it didn’t) 05:18 – Early kitchen years: externships, reps, and learning fast 07:09 – How kitchen culture has changed (then vs. now) 10:18 – Discipline, standards, and what “good” actually means 11:24 – The California concepts: Rincon Hill Market + what’s next 12:45 – Farm + place: how Santa Barbara shapes the food and mindset 16:55 – What hospitality means to Daniel (beyond the plate) 17:46 – Leading under stress: staying calm when it’s chaotic 19:31 – Building in a small town: the real pros + cons 23:09 – Closing: what matters most moving forward ⸻ If this episode resonates, subscribe to Endwell Hospitality for future conversations on hospitality, fine dining, farm-to-table systems, and culture-first leadership. 📌 Share this episode with someone who works in restaurants—or anyone building something the hard (but right) way. Follow our brands: Endwell Hospitality:   / endwellhospitality   One White Street:   / onewhitestreet   Rigor Hill Market:   / rigorhillmarket   Rigor Hill Farm:   / rigorhillfarm   Rincon Hill Farm:   / rinconhillfarm   Monte's:   / montescalifornia   Follow Daniel:   / d.kims26   Follow Jack:   / jackdahlia