EPISODE · Jun 24, 2025 · 1H 1M
Episode 24: From Chef to Startup: Tony Ferreira on Reinventing the Food Hall Model with MOD Kitchen
from The People-Driven CEO Podcast · host shanejjamesgroup
In this episode, Tony Ferreira, chef, former restaurant group director, and now co-founder of MOD Kitchen, shares his evolution from culinary leader to startup operator. After helping scale a hospitality group from 1 to 40 restaurants in Hong Kong, Tony returned to Vancouver to build something completely new: a modern, delivery-first food hub designed for restaurant entrepreneurs. MOD Kitchen offers 10 private kitchens, a shared infrastructure, and a tech-enabled ordering system, all designed to reimagine how food businesses launch and grow. Tony opens up about the mindset shift from managing 400 people to running a lean team of five, and what it means to lead with heart. From team culture and vendor relationships to startup challenges and long-term vision, this conversation dives deep into the human side of business and why trust, empathy, and innovation are core ingredients in his recipe for success. Mobile viewers: tap the link to watch the interview: https://youtu.be/oKKxeLKAtU8 🌐MOD Kitchen: https://www.modkitchen.ca/ #ThePeopleDrivenPodcast | Hosted by Shane Jeremy James 🎧 Listen on:
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What this episode covers
Tony Ferreira shares the story behind MOD Kitchen — a delivery-only food facility built to support emerging food brands with private kitchens, shared services, and integrated ordering tech. With a background in global hospitality leadership, Tony talks about moving from corporate structure to startup chaos, how he and his co-founders are shaping company culture from day one, and why connection and people-first values matter more than ever. He also reflects on the delicate balance of care and boundaries in leadership, building trust through presence, and the importance of continuous innovation. 🎧 In this episode, they discuss: - How Tony transitioned from leading a 400-person hospitality group to co-founding MOD Kitchen. - What makes MOD Kitchen’s model unique — and why it’s built for modern food entrepreneurs. - Challenges of managing startup operations, construction, vendors, and city approvals. - The role of trust, vulnerability, and empathy in building both internal teams and vendor relationships. - Tony’s five-year vision for scaling MOD Kitchen across Canada — and how culture is key to growth.
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Episode 24: From Chef to Startup: Tony Ferreira on Reinventing the Food Hall Model with MOD Kitchen
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