From Small-Town Busboy to James Beard Finalist: Chef Kyle & Chula Seafood | EP209

Step into Episode 209 of On The Delo as Delo sits down with Chef Kyle, the James Beard Award finalist and Executive Chef behind Chula Seafood — one of Arizona's most celebrated seafood concepts. From bussing tables at a small-town steakhouse in Payson to earning the culinary industry's highest honor, Kyle's journey is equal parts discipline, humility, and an unwavering commitment to letting great fish speak for itself.This conversation goes deep on what it actually takes to build and sustain a people-first kitchen culture — from the early mentor who challenged Kyle to apply the same discipline to cooking that he had for golf, to nine years of growing with Chula across multiple locations. Kyle breaks down the daily realities of running a fresh seafood restaurant where the menu literally changes every day, the team collaborative approach to dish development, and why consistency and reliability are the two highest skill sets he looks for in anyone walking through the door. You'll also hear about Chula's wholesale seafood operation, the supply chain from their boat in San Diego to the Valley, and what's coming next with a brand-new Arizona Center location — and you heard it first, a possible Delo bowl.Chapter Guide (Timestamps):(0:00 - 1:41) Episode Intro: Music, Kitchen Vibes & Meeting Kyle(1:42 - 3:57) Growing Up in Payson: Small Town Roots, Family, and What Drives the Fire(3:58 - 6:01) From Golf Dreams to Busboy: How Hospitality Found Kyle(6:02 - 9:19) First Kitchen Mentor, Culinary School vs. Paid Experience, and Learning Discipline the Hard Way(9:20 - 11:43) Mentoring the Next Generation: Consistency, Reliability & Showing Up Right(11:44 - 15:17) Inside the Chula Kitchen: Communication, Line Checks & Building a People-First Team(15:18 - 17:10) Staff Growth, Retention & Teaching People to Run a Business, Not Just a Restaurant(17:11 - 22:25) Nine Years with Chula: How Kyle Joined, the Juan Connection & the James Beard Nomination(22:26 - 25:13) Food Philosophy: Letting the Fish Lead, Collaborative Menu Development & Fresh Seafood in the Desert(25:14 - 28:48) New Arizona Center Location, Seafood Events & Chula's Wholesale Supply Chain from San Diego(28:49 - 30:07) Transferable Skills, Margins & Kyle's Personal Non-Negotiables(30:08 - 35:55) Rapid Fire: Fishing vs. Golf, Desert Island Fish, Poke Origins, Bigfoot, Pizza & Sunday Happy Hour👉 If this conversation about honoring your craft, culture, and doing the work the right way resonated with you, hit Subscribe for more deep dives on hospitality, leadership, and what it really takes to build something great.💬 Drop a comment with your biggest takeaway and share this episode with someone in hospitality or leadership who needs a reminder that showing up consistently is still the most powerful skill in the game.🐟 And go check out Chula Seafood — if you haven't been. You can thank Delo later!  https://chulaseafood.com🔗 Connect with DELO: https://linktr.ee/iamthedelo💡 Entrepreneur Community: https://www.builtdifferentcommunity.com 📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025