Old School Craft in a New School Industry with Chef Roy Rollins of Park Social | Chef Series

Tom and Chef Mike sit down with Chef Roy Rollins, Executive Chef at Park Social, a sophisticated restaurant and lounge in Neptune City known for its wood fired pizza, chef driven plates and elevated atmosphere on the Jersey Shore. Roy is a chef with a deep respect for the craft and he holds nothing back. He talks about the wave of gimmicks flooding the restaurant scene and why great food has never needed a trick to sell itself. From mastering wood fired pizza to making pasta from scratch, Roy believes the classics done right will always win. He sees pasta as one of the most underrated foods on any menu, a blank canvas that most restaurants are sleeping on. The conversation also gets into what separates a true chef from the rest, taking a lesser cut of meat and turning it into something worth paying for, drawing inspiration from Thomas Keller, and why being a chef is less about invention and more about knowing how to pull from everything around you. Roy also opens up about how social media has changed the business, the challenge of competing in a market full of great restaurants, and how the culture inside the kitchen has shifted over the years. #GritWontQuit #ChefSeries #ChefRoyRollins #ParkSocial #NeptuneCity #JerseyShore #RestaurantIndustry #WoodFiredPizza #ChefLife #Entrepreneurship #Podcast