Episode 233: Tracy Malechek-Ezekiel (Birdie's--Austin, TX)

While at the Hot Luck Festival in Austin, TX, this spring, Andrew sat down with Tracy Malechek-Ezekiel, chef and co-owner of Birdie's, one of the restaurants of the moment (it was  recently named "restaurant of the year" by Food & Wine). In addition to describing her own path, which took her from Texas to Chicago to New York and back to Texas, Tracy details the progressive business and service model at Birdie's, which allow for a range of benefits for the team and for her and her husband-business partner, Arjav Ezekiel.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."If you are in NYC, please come see Andrew in conversation with Food 52 founder Amanda Hesser at P&T Knitwear in Lower Manhattan on Tuesday, November 14 at 7pm. Secure your spot now!If you're in Houston, Texas, join us for a lunch celebrating the publication of The Dish at Bludorn restaurant on Thursday, November 16 at 11:45am. Make your reservation now!And Andrew will be at Kendall College in Chicago this Friday, discussing The Dish with Beverly Kim (one of the chefs featured in the book) and Jon Templin (one of the farmers featured in the book). If you'd like to attend, we'd love to see you. You also must RSVP.Since 2019, Andrew Talks to Chefs has been a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!