Amy Brandwein on Leadership, Kitchen Culture & Running Restaurants Today

Welcome to Industry Night with Nycci Nellis, and we are back at City Ridge, this time in the absolutely gorgeous, amphitheater-style setting at The Botanica.I love being here. Last time I was in the neighborhood, I was over at Equinox in Wisconsin chatting with powerhouse pastry chef Susan Bae, and today, I’m sitting down with another true force in the industry: Award-winning chef and restaurateur Amy Brandwein.Amy and I go way back, like, way back. I first met her in Roberto Donna’s kitchen at Galileo, in the Laboratorio days, when http://TheListAreYouOnIt.com was just getting off the ground, and she was one of the only women in that kitchen. Fast forward, and she is now the chef and owner of Centrolina and Piccolina, a multi–James Beard nominee, and one of the most respected voices in the DC dining scene.But this conversation? We go deeper.We talk about her unconventional path — from politics to pasta — the realities of building and running a restaurant, and what leadership in the kitchen really looks like today.We did get a little dark and a little teary.Amy shares stories from earlier in her career, moments that were incredibly difficult at the time, and how those experiences ultimately shaped her into the leader she is today: stronger and deeply committed to creating a healthier, more sustainable environment for her team.We also dig into kitchen culture, labor models, mentorship, and what it means to be a woman leading in today’s restaurant industry.It’s honest, it’s real, and it’s a conversation that feels especially important right now.You think you know, but you don’t know.Chapters00:00 - Introduction00:14 - Intro and Botanica location05:00 - Rediscovering cooking after college07:45 - A unique lunch experience11:16 - Intense kitchen work experience13:58 - Growing up playing soccer16:09 - Balancing culinary school and life21:08 - Starting a restaurant concept24:57 - Talking about citrus salad25:43 - Describing the perfect lunch30:52 - Turning to exercise for healing34:10 - Coping with personal loss35:52 - Realizing personal growth over time40:22 - Running a respectful kitchen42:13 - Leading by example in business46:57 - Media accountability and responsibility49:40 - Chef confrontation over leaked info51:50 - Advice on sustainable growth57:02 - Reflecting on Amy Brandwine's journey57:50 - Hosting at City Ridge location59:31 - OutroKey TakeawaysFrom Politics to Pasta: The Power of ReinventionBuilding a Restaurant, Building a CommunityKitchen Culture: Then vs. NowPersonal Evolution Fuels Team TransformationWomen at the Helm: Breaking BarriersMedia Myths and Realities: Owning Your NarrativeSage Advice for Aspiring RestaurateursQuotes"Build your own business plan, do your own numbers, and whatever you don’t know—please learn it before you start a restaurant with somebody else. You have to know what you’re doing." - Amy Brandwein"When I look at that menu, I'm like, this is how I want to eat—bright, seasonal, and no one's going to judge you. It's about creating an environment where the food is the experience." - Nycci NellisFilming location:https://www.cityridgedc.com/living/botanica/Amy’s Social Media Links:Instagram:https://www.instagram.com/chefamybdc/Website: https://www.centrolinadc.com/ https://www.piccolinadc.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com